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Sweet Hanukkah – Matzo Toffee

Photography by Andrew Scrivani for The New York Times

We are right in the middle of Hanukkah.  Every holiday needs something sweet. The New York Times, known for it’s food section and recipes, is offering a spin on a classic toffee recipe, substituting matzo for the usual saltine crackers, and adding a bit of zing with ginger!  Whether you are celebrating Hanukkah or Christmas this holiday season, treat yourself with this recipe you can enjoy all through the holidays and beyond.  Simple, and simply delicious!  Try this one, maybe this weekend, and you’ll see what we mean 🙂

Happy Hanukkah to all our Jewish chums!




Here is what the NYT has to say about this recipe:

“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.”

Yields about 2 dozen pieces

4 to 6 sheets matzo, preferably salted
1 cup (2 sticks) unsalted butter
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)

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.

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.
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.

* Tip
To make ginger juice, grate a 3-inch piece of peeled ginger into a fine-mesh strainer and press out the juice.






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