I know it is late in the Passover week, however I couldn’t let the holiday pass by without making the infamous Matzoh Toffee.
It’s easy, it’s impressive, it taste good, it’s addicting.
This year I made a double recipe and made on with bittersweet chocolate and one with white chocolate. After the chocolate set for a few minutes, I sprinkled with a little fleur de sel. Yum….
I took a huge box of it to friends last night and before we left it was pretty much gone. Don’t wait until next Passover to make this….
1 cup butter, melted
1 cup brown sugar
4 slices matzoh
12 oz chocolate of your choice
Pre-heat oven to 450*
Line a sheet pan with heavy duty foil and lightly spray with cooking spray
Melt butter in heavy bottom pot. Add brown sugar and bring to a slow boil. Boil for 2 minutes. Let it get a little thick. Pour over matzohs and spread with an off set spatula. Put in oven for 5-7 minutes. Until bubbling and oozing all over.
Take out of oven and set on top of a wire rack. Sprinkle chocolate over hot toffee. Let set for 3-5 minutes then spread with an off set spatula, cover thoroughly. Sprinkle with salt and put in the freezer to set.
Once set, break apart, like toffee. This is a show stopper!
The Urban Baker / SusanSalzman.com