Hello friends! Sorry for the long break. I had been unwell for a while and wasn’t able to post new recipes or keep up with everyone’s blogs. I’m slowly getting back into the routine and hope to be more active again.
One of my friends had asked me for a homemade chocolate recipe quite some time ago. I got this recipe from my mother-in-law, but I kept postponing it because I would always forget to buy milk powder. Finally, here is a simple homemade milk chocolate made with milk powder.
This recipe requires very little preparation. The most important part is getting the sugar syrup consistency right, because it directly affects the final texture of the chocolate. Follow that step carefully and you can make wonderfully soft homemade chocolate with just a few basic ingredients.
I really enjoyed this homemade version and found myself reaching for it often. You can also create different flavors by adding a little instant coffee powder or vanilla while preparing the sugar syrup.
This is also a quick homemade treat for kids. I cut the chocolate into approximately 1-inch squares, but you can spread the mixture more thinly and cut it into smaller bite-sized pieces if you prefer.
Homemade Milk Toffee / Milk Chocolate
Recipe Details
Dessert / Confectionery
Indian
Sashi
30 minutes
About 20 pieces
Ingredients
- Milk powder – 1/2 cup
- Cocoa powder – 3 tsp
- Sugar – 2/3 cup
- Water – 2/3 cup
- Butter – 4 tbsp, plus a little extra for greasing
- Cashews – 5, finely chopped
- Walnuts – 4, finely chopped
- Raisins – 5, finely chopped
Preparation
- Sift the milk powder and cocoa powder separately and keep them ready.
- Finely chop the cashews, walnuts, and raisins.
- Lightly grease a flat plate or tray with a little butter and keep it ready.
Cooking Instructions
- Add the sugar and 2/3 cup water to a non-stick pan.
- Cook over medium heat for about 10 minutes, stirring regularly, until the sugar dissolves and the syrup begins to thicken.
- To test the syrup, fill a small glass or bowl with plain water and drop a little syrup into it. If the syrup immediately dissolves, cook it a little longer. When the drop holds together and forms a soft string-like shape before settling, the syrup is ready.
- Watch the syrup carefully once it begins to thicken. If it is cooked too long, the sugar may begin to crystallize.
- Remove the pan from the heat as soon as the correct consistency is reached.
- Add the 4 tablespoons butter and stir until it melts completely.
- Gradually add the sifted milk powder, mixing continuously to prevent lumps.
- Add the chopped cashews, walnuts, and raisins and mix well.
- Gradually add the sifted cocoa powder and continue mixing until everything comes together into a smooth, thick chocolate mixture.
- Immediately transfer the mixture to the prepared greased plate or tray.
- Use a spatula to spread and level the mixture evenly to your preferred thickness.
- Refrigerate for about 1–2 hours, or until firm enough to cut.
- Cut into approximately 1-inch squares using a sharp knife or pizza cutter.
Tips
Sugar Syrup: The syrup consistency is the most important part of this recipe. Check it frequently once it begins to thicken, as it can move from the correct stage to crystallizing very quickly.
Avoid Lumps: Sift the milk powder and cocoa powder beforehand and add them gradually while mixing.
Flavor Variations: Add a little instant coffee powder for a mocha flavor, or a small amount of vanilla extract for a classic vanilla-chocolate variation.
Nuts: Cashews and walnuts can be replaced with other nuts of your choice, or omitted completely.
Thickness: Spread the mixture in a shallow tray for thinner chocolates or in a smaller container for thicker pieces.
Storage
Store the homemade chocolate in an airtight container in the refrigerator for up to 10–15 days.
Recipe Source: My mother-in-law.
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