Coffee Toffee

I feel in love with this dessert as soon as I tasted it. Oh it melts in your mouth. The sweetness is just perfect to keep my sweet tooth satisfied for days. The only con this dessert has to its name is that you can never have enough of it :) seriously :)

This thing that you get after cooking the condensed milk for this long is called “dulce de leche”, which is used in many  rich desserts and bars.


What you need

Condensed Milk——————————– 1 tin or 397 grams tin
Cream——————————————– 1 packet or 200 ml
Cake Rusk————————————— 8-10
Coffee——————————————– 2 tbsp
Water——————————————— ½ cup

 

How it’s made

  1. Cook your unopened, condensed milk tin for 5-6 hours straight in boiling water. And the level of water SHOULD ALWAYS be over and above the tin. The tin should be submerged in the water completely through this time. Ask your cook or your maid to keep the an eye on the level of water. Once it starts to go down, add more water and continue boiling. Otherwise it will literary blast like a bomb if no water remains.

  2. It should be dark golden brown in color once you open it after 5-6 hours.

  3. Take it out into a clean, dry bowl, add cream and beat it for 3-4 minutes or until it is thick enough to leave a trail once dropped from spoon, set aside.

  4.  Now dissolve coffe in water and set aside. Take your serving dish, assemble your cake rusk in a single layer, pour coffee mixture on them, a tsp at a time, till all are drenched in the coffee mixtures, but remember do not pour the mixture all at once because it will make your dessert watery in end. Just pout it over your cake rusk enough to soak them, make them soggy, that’s it. No coffee mixture seen floating in the dish, OKAY?

  5. Now pour in your condensed milk mix, decorate it if you want to, with chocolate syrup and pop it into the freezer for 3-4 hours.

Once done, enjoy this chilled melt in your mouth rich dessert. You can add walnuts, if you like. Pineapples on top and in between also taste delicious. Try to make it in a single layer and chill it for 5-6 hours in the freezers. Right before serving pop it in the refrigerator for 20-30 minutes so its not as hard as rock once your guests try to dig in.

About |eemz

A (25, no not any more) 26 year old wife, mom, writer, jack of all trades. A someone who cooks for fun like a pro, living her dream :) Alhumdolillah!
This entry was posted in cream, desserts, milk and tagged . Bookmark the permalink.

21 Responses to Coffee Toffee

  1. jay says:

    What Dyu Mean By Cook The Condensed Milk?

    • |eemz says:

      Thank you for showing interest jay. Cooking the tin of condensed milk means that you gotta boil it UN-OPENED in a pot for 5-6 hours straight. Please see the No:1 also for further details. Boiling converts the condensed milk into dulce de leche.

  2. Nazish says:

    I saw at the Net where they made two small holes in the condensed milk can and just submerged 2/3rd (of course topping the water occasionally)

  3. Saba says:

    I like this idea Nazish.

  4. FR says:

    good yummy recipe!! keep it up buddy..;-)

  5. |eemz says:

    Thanks Farah! 😀

  6. Noor says:

    Leemz, I’m boiling the condensed milk as I comment 😀
    Now, at the risk of sounding silly, I wanna know if there are any hazards involved in boiling the can, because you did mention its tendency to blast off and also its making strange popping noises, like not continuously, but every now and then. It’s probably just the water, but whatever, I wanted to know that.
    Also, which syrup did you use for the decorating? I have Hershey’s… will that be OK? And, lastly, how do you decorate it like that?
    Sorry, I am kind of a novice. And, if this decorating is too advanced for me at this level, can you tell me another pretty way to decorate it?
    Haha, thanks in advance and thanks a lot for answering all of my questions!

    • |eemz says:

      I also used Hershey’s Chocolate syrup and the pattern is very easy. All you have to do is start from the centre of the dish and make spiral movement till it reaches the eges of the pan. Then take a tooth-pick and start from the centre of the pan and draw line to the end of the pan, okay I suck at explaining this, lemme post some video 😀

    • |eemz says:

      sorry couldn’t find any video but hope you got it :S How did it turn out btw 😀

  7. Noor says:

    Oh, and also, how do I take the condensed milk out after it’s boiled for six hours? Because you said it’ll blast off if not submerged, and I’ll have to un-submerge it to take it out obviously. Once again, sorry, I don’t cook much, so I don’t even have cooking common sense right now :(
    And yeah, I’m scared of that can boiling right now! :)

    • |eemz says:

      Sorry for replying late but once it’s been boiled for the specified time, drain water, and leave the can in the pan for 30-40 minutes till its cooled properly. Once cooled open it and use accordingly.

  8. Noor says:

    Well, I just finished it Leemz!
    And you explained perfectly, thanks!
    Everything turned out just right….
    I made this for an Eid dinner party tomorrow… high-risk stuff… lol
    Will tell you tomorrow about the feedback
    but one thing,’s for sure… it looks delish!

  9. Noor says:

    Sorry for telling you this after so long…
    but here it is…
    it was a HIT! 😀
    You have no idea how amazing it was
    I was a star in my family!
    Thanks Leemz… all the other desserts just went out the window :)
    I would love dessert recipes like this in the future
    After all, dessert’s everybody’s favorite course of the meal, isn’t it?

    • |eemz says:

      Hurray! 😀 excellent. Good to know, keep up the good work.
      I’m one of those who believe “Dessert should come first” 😀

  10. Bushra says:

    It looks so yumm and easy 😀 im going to try it soon 😀 😀

  11. Kiran Awais says:

    thnx budy 4 sharng sch a yumy recipe..evry1 jst lvd it..n my huby d m0st..keep dat gud wrk..thumbs up 2 u

  12. amna says:

    hi i am going to try this recipe this weekend can you tell me how many person this will serve.. have to make it for 10 people.. hope i can make it right.. finger crossed.

  13. amna says:

    oh and one more thing can we substitute cake rusk for anything else like sponge fingers used in tiramisu.

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