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Matzo Toffee With Candied Ginger
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Yield: About 2 dozen pieces
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| Matzo Toffee With Candied Ginger By MELISSA CLARK SUMMARY Traditional matzo toffee — a Passover-friendly spin on saltine toffee — is an addictive three-layer confection of crackers, brown sugar toffee and melted chocolate. In this version, the chocolate gets a spicy boost from the addition of both fresh ginger juice and chewy candied ginger. Or substitute a topping of cacao nibs, sea salt and/or toasted, chopped nuts. Matzo toffee will keep for at least eight days, stored airtight at room temperature, which will take you through the holidays in the sweetest way possible. TOTAL TIME50 minutes, plus 1 hour’s chilling INGREDIENTS | |
| 4 to 6 sheets | matzo, preferably salted |
| 1 cup (2 sticks) | unsalted butter |
| 200 grams | light brown sugar, (1 cup packed) |
| 2 teaspoons | ginger juice, optional (see note) |
| Large pinch fine sea salt | |
| 6 ounces | chopped bittersweet chocolate, (1 cup) |
| 3 ounces | chopped candied ginger, (3/4 cup) |
PREPARATION
1.
Heat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil, allowing it to go over the edges of the pan. Cover the bottom of the pan with parchment. Arrange matzo over parchment in one layer, breaking pieces to fit as necessary.
2.
In a medium pot over medium-high heat, bring butter and sugar to a boil for 3 minutes, until thickened and smooth. Stir in ginger juice and salt. Quickly pour mixture over matzos. Transfer pan to oven and bake 15 minutes until bubbly.
3.
Remove pan from oven. Sprinkle chocolate evenly over caramel. Let stand 5 minutes until chocolate is softened. Use an offset spatula to spread chocolate smoothly over surface of toffee. Immediately sprinkle with candied ginger. Place pan in refrigerator and chill toffee for 1 hour. Break into large pieces.
YIELD About 2 dozen pieces
NOTETo make ginger juice, grate a 3-inch piece of peeled ginger into a fine-mesh strainer and press out the juice.
Originally published with Closing the Seder With Something New
April 9, 2014
Recipe uploaded with Shop'NCook for iPhone.
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