Milk Chocolate Almond Toffee (both photos courtesy Fowler’s).
We love toffee/buttercrunch (here’s the difference). So when we receive a gift of it, we tingle with anticipation.
Sometimes that tingle pays off on the palate, sometimes not. When you’re a food writer who has tasted thousands of products a year for 15 years, you acquire a deep perspective on what is good, great, and just O.K.
We hasten to add that, like the beauty in the eye of the beholder, individual tastes vary. We always use the chocolate chip cookie analogy. Even with a very good cookie, you have your preferences:
Chewy or crunchy, milk or dark, chips or chunks, nuts or no nuts, normal or densely-packed with chips and nuts, etc. Every chocolate chip connoisseur knows what his/her ideal cookie tastes like.
So how do you evaluate toffee? For us:
The family business has been making toffee for more than 20 years. It began as many artisan products do: batches given as gifts to friends and family.
The word got out, people came clamoring, and Fowler’s Toffee was born. It is available in:
The company also makes chocolate bark, which we plan to taste next, in:
If you like toffee as much as we do, click over to FowlersToffee.com and send yourself a treat.
Don’t forget Mother’s Day and Father’s Day gifts!
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