This microwave toffee takes 15 minutes or less of active time to put together, and uses pantry ingredients. It’s sweet, crunchy, and perfect for last-minute dessert needs!
Line a cookie sheet, large casserole dish, or similar flat surface with parchment paper or a silicone baking mat and set aside
Grease (I use a little extra butter) a 2-qt (or more) high heat microwave safe bowl, then add the brown sugar, butter, water, and vanilla (do not stir)
½ Cup salted butter, 1 Cup brown sugar, 2 Tbsp water, 1 Tsp vanilla extract
Microwave on high for 6 minutes, or until mixture bubbles in the center for around 3 minutes and starts to get a deeper shade of brown (it will also get a “nutty” scent when you open the door). If you have a thermometer, you want it between 300°F - 310°F. Add additional time in small increments to prevent burning it (it generally takes me around 6-7 minutes total in a 1000W microwave, depending how many times I pause and check it)
Using oven mitts (it will be extremely hot), remove the bowl and pour the molten sugar onto the parchment paper lined tray (the butter may separate a bit; this is normal since we’re fast-cooking this, see my notes below). Immediately add the chocolate chips over top of the hot sugar
½ Cup semisweet chocolate chips
As they begin to melt, use a spoon or spatula to spread them out evenly, then top with the sea salt (or chopped nuts or other decorative items if desired)
½ Tsp sea salt
Cool in the refrigerator until firm (about 30-40 minutes)
Break into pieces (use your hands or a rubber mallet) and store in an airtight container in a cool, dark place
Notes
You’ll need a microwave safe dish that can handle boiling sugar (up to around 300°F). I do not recommend plastic bowls, even if they’re microwave safe (I’ve melted one this way before). I use an oven and microwave-safe casserole dish
You can use granulated sugar or dark brown sugar in place of regular brown sugar. Granulated sugar makes it easier to see the color change to brown, if you do better with visual cues
Dark chocolate chips work well too, if you don’t have semisweet
Optional nut toppings could be toasted pecans, almonds, or macadamia nuts. Add them on top of the chocolate before it sets (about ¼ cup is good)
Humidity, altitude, and wattage of your microwave can all affect the cooking time. My microwave is 1000W. Your best bet to get it right is the use of a thermometer. Candy thermometers are ideal, but you can use a regular meat or other kitchen thermometer as long as it goes up to at least 310°F
If you don’t get the toffee to a high enough temperature, it will not harden. But, it will at least be a soft, delicious failure!
The butter separation occurs when you “shock” your candy, which is frequent with this fast method (and it can also be affected by humidity). If this happens, try to give your toffee a stir and skim the excess butter off before pouring the toffee into the pan, or just plan to trim the edges off before breaking up the candy later on once it’s hardened
Store toffee in an airtight container or zippered bag in a cool, dry place away from direct sunlight and heat, or in the refrigerator. It’s generally good for about a week
Exact nutritional values will vary based on brand and flavor of ingredients, any toppings or additions, and actual quantity consumed, so please consider this a guideline only