Am contemplating whether…

Am contemplating whether I am bold enough to attempt milk toffee again. I think my current record of success in attempts is 2 for 4. When it's good, it's very very good, but when it's bad, it's burnt.

I have a Sri Lankan dinner to host for a bunch of Asian Studies librarians in a few weeks, and a couple of people who could use thank-you sweets right now. It's an occasion pretty much made for milk toffee.

(Oddly enough, as far as I can tell, milk toffee is very similar to what people from New Orleans call pralines. Not the same in texture, but close in flavor.)