I have followed food blogger Jaclyn of Cooking Classy for many years. Visit her site and click Microwave Caramels for her mother-in-law’s recipe. I have adapted the recipe to suit my needs. I incorporate this toffee into Butterscotchies and Crater Cookies. The story of my inspiration for developing the recipe for my Crater Cookies is featured in the 2022 spring issue of Prairies North Magazine. I hope Jaclyn discovers this post so she knows how much I love this toffee and how often I incorporate it into other recipes.
My old family recipe for making toffee is similar to this microwaved version. It contains 2 cups brown sugar, ½ pound butter, ¾ cup golden syrup, and 1 tin of Eagle Brand Condensed Milk. It suggests boiling this mixture for about 20 minutes or until the toffee forms threads when dropped into cold water. Pour the resulting toffee onto a buttered baking sheet. Once cool, break the toffee into shards. Although this old recipe is simple enough, I now prefer making Microwave Oven Toffee.
Microwave Oven Toffee
If you have a candy thermometer, use it for this recipe.
½ cup butter
½ cup Rogers Golden Syrup
½ cup granulated sugar
½ cup packed light brown sugar
½ cup sweetened condensed milk
A pinch of salt
¾ teaspoon vanilla extract
Butter an 8 by 8-inch baking dish. I use my silicone folding pan. Set aside.
Place the ½ cup of butter into an 8-cup microwave-safe batter-bowl and heat until melted.
Add Rogers Golden Syrup, granulated sugar, light brown sugar, sweetened condensed milk, and a pinch of salt to the melted butter and whisk until well-mixed.
Microwave mixture on HIGH power for 6 minutes. After 6 minutes, remove from microwave and test the temperature with a candy thermometer. If you don’t have a thermometer, drop a small amount of toffee into ice water and remove it. It should still be pliable, not too soft, or too hard. The thermometer should read between 238°F and 242°F.
Add cooking time in 20-second intervals, if required. The wattage of your microwave makes a difference but so does altitude. I usually find 6 minutes is perfect.
Once you feel the toffee is cooked, add vanilla extract, and mix well using a whisk.
Pour the toffee into the buttered pan and sprinkle with sea salt. Place in the refrigerator for 30 to 45 minutes or until set.
Cut toffee into rows of under ½ an inch in width and then cut the rows into 2 or 3 pieces. Wrap the thin rectangles in wax paper and twist the ends.
I prepare one cup of toffee chips to use in my Crater Cookies, and I set aside 130 grams of toffee to make gluten-free Butterscotchies for my grandson.
I am allergic to soy, and this toffee recipe is soy-free and has paved the way for me to enjoy several new treats. I plan to make Gluten-Free Applescotch Muffins next. Stay tuned for that recipe.
I store the toffee in the refrigerator. Five minutes on the counter makes it ready for serving. It remains soft and chewy, and my husband enjoys it often. I have now made this recipe over a dozen times.
I hope you try it and that you check out Jaclyn’s Cooking Classy site for other great recipes.
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