Let’s make it
In a saucepan mix Milkmaid, sugar, water and cook on a low flame, stirring constantly unlit the mixture leaves the pan.
Add vanilla, cashew and butter, just before you take it out from the fire.
Spread evenly onto a greased tray that is 4 by 5 inches. Cut into desired shapes before it hardens.
Adding butter just before taking the milk toffee off the heat helps to ensure it have a nice shine once set.