I have made a microwave version of English Toffee for 20 years. It is very simple and just use the color of the mixture as a guide to when it is done. The time varies from batch to batch, but it never fails me. Here is the recipe: English Toffee Makes 1¼ pounds 1 cup butter 1 tsp. vanilla 1 1/3 cups sugar 1 cup semi-sweet chocolate chips 1 Tbsp. light corn syrup 1/3 cup finely chopped walnuts 2 Tbsp. water Combine butter, sugar, corn syrup, and water in 2-quart glass bowl. Microwave (high), uncovered, 4 minutes. Stir. Then, microwave (high), 2 to 8 minutes or until about 300 degrees is reached, stirring and checking temperature last few minutes. Remove from microwave. Stir in vanilla until mixture is smooth. (Be careful – mixture is very hot!) Pour into ungreased 13 x 9-inch pan. Sprinkle with chocolate chips. Let stand until chocolate is softened. Spread evenly over toffee. Sprinkle with nuts, pressing them into chocolate. Refrigerate to set chocolate. When cool, turn out of pan and break into pieces. Note: The times are not exact because every microwave oven is different. After the initial 4 minutes, I stop and stir the mixture every 2 minutes, then every minute until the color is the shade of toffee or peanut butter. That should be around 300 degrees. If the mixture starts to get very dark at any time, stop. You don’t want to burn it. I don’t actually use a thermometer. I just judge it by the color. The timing varies from batch to batch.

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