Quick English Toffee

The beauty of this recipe is it's ease compared to the traditional way of stirring and stirring until toffee reaches a certain temperature on a candy thermometer. There is no virtually no stirring and no temperature gauging. You will surprise and amaze your grandma who will think you spent hours making this recipe :-)

NOTE: A 1-quart glass measuring cup works best to microwave toffee in. You may also use a one quart glass bowl.

 

If you would like nuts in your toffee, pour them onto a cookie sheet and chop into smaller pieces. Spread nuts into about an 8-inch by 6-inch oval. You will figure out the approximate size of oval with practice.

 

Cook butter in 1-quart measuring cup for 30-60 seconds in the microwave until melted. Add sugar, water, and salt stirring well. Scrape sides of measuring cup with a spatula to get the sugar crystals off the sides.

 

Microwave for approximately 9 minutes and 30 seconds on high. You will want to figure out how quickly your microwave cooks (as they are all different). Toffee is "done" when it turns from yellow to light tan (be careful to not get too dark as it will burn!). I'd adjust the time of subsequent batches as the time does fluctuate.

 

Immediately pour toffee over nuts making sure to cover them all. If you are not using nuts, pour directly onto your cookie sheet. Scrape any remaining toffee into a small circle to the side of your oval (this is to ensure there are not any sugar crystals that may mess up the toffee--cover this with chocolate chips too as it is usually fine!).

 

After about 1-3 minutes of setting time, sprinkle chocolate chips on toffee. Let chocolate sit for about five minutes or until soft (the hot toffee will melt the chips). Spread uniformly with a butter knife or spatula. If you wait too long to put the chocolate chips on top, the toffee will cool down and won't melt the chocolate.

 

Cool at room temperature for several hours or place in refrigerator until chocolate is firm. Break into bite-sized pieces and enjoy!