When everyone else around me is ordering eggs, I opt for pancakes with maple syrup or French toast with a drizzle of chocolate sauce or a plump strawberry muffin. I have an unrelenting sweet tooth and it’s almost impossible for me to turn down a sugary snack. So it shouldn’t come as a surprise that when a stack of strictly sweet, golden-brown milk toffees shows up on my Facebook timeline, I’m bound to give them a try.
I’ve never previously ordered from Dessert Works so I can’t vouch for their other offerings (you can view their growing repertoire on their Facebook page), but their milk toffees are in a league of their own and their maker, Amber Rizvi, is pure delight. She’s quick to respond, most accommodating and has a flair for packaging that makes these treats even more appealing.
Expectations are high when you claim to be making ‘canteen-style’ milk toffees. It’s what everyone’s childhood tasted like and memories of that succulent toffee are still fresh for many even today. And mercifully, Rizvi does justice to that memory. Her toffees take you back to the time when one’s only worry was how to stand first in line outside the canteen. Each square is super fudgy and succulent. It breaks easily and the soft texture leaves a silky smooth pool of sweet liquid in the mouth. Keep it in an airtight container for as long as you want and it won’t even go dry.
Rizvi prepares a variation of these toffees; some have diced cashew nuts, there is a chocolate and vanilla fudge combo and a pure chocolate fudge as well. At Rs600 for a half kilo packet, there is plenty to sample and pass around.
So if you haven’t fudged up your diet already, then there is no better time than now.