MATZAH TOFFEE WITH CANDIED GINGER

MATZAH TOFFEE WITH CANDIED GINGER image

Yield 24 pieces

Number Of Ingredients 7

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 (NOTE: To make ginger juice, grate a 3-inch piece of peeled ginger into a fine-mesh strainer and press out the juice.
Large pinch fine sea salt
6 ounces chopped bittersweet chocolate (1 cup)
3 ounces chopped candied ginger (3/4 cup)

Steps:

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. 4. Break into large pieces.