Matzo Toffee With Candied Ginger

By Melissa Clark

Matzo Toffee With Candied Ginger
Andrew Scrivani for The New York Times
Total Time
50 minutes, plus 1 hour’s chilling
Rating
5(192)
Comments
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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.

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Ingredients

Yield:About 2 dozen pieces
  • 4 to 6sheets matzo, preferably salted
  • 1cup (2 sticks) unsalted butter
  • 200grams light brown sugar (1 cup packed)
  • 2teaspoons ginger juice, optional (see note)
  • Large pinch fine sea salt
  • 6ounces chopped bittersweet chocolate (1 cup)
  • 3ounces chopped candied ginger (¾ cup)
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)

308 calories; 17 grams fat; 11 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 1 gram dietary fiber; 30 grams sugars; 2 grams protein; 32 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 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. Step 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.

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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Ratings

5 out of 5
192 user ratings
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Comments

AJ

It's even better if you freeze instead of refrigerate the toffee.

shelley goldbloom

1. Squeezing the grated ginger in a small twist of cheesecloth is a simple way to extract all the juice.

2. For a really sumptuous variation, I experimented and doubled the brown sugar and butter quantities, and increased the chocolate to 8.8 oz. by chopping five 85% dark chocolate bars.

Alisa

I added 1/4 tsp cayenne pepper and 2 generous tsp of grated ginger to the cooking toffee for a little heat. I like spicy ginger and it was out of this world. Next time I may do a coconut version!

MEA

Very delicious, a bit hit at the seder! Made with vegan butter. Much better frozen than fridge.

Jane

I was intrigued by the ginger, because ordinarily matzo toffee is achingly sweet and not much else. This stuff is incredible. The ginger juice (not optional!) and candied ginger make it complex and (unfortunately) irresistible. I used half 56% and half 85% chocolate and it was perfect. This is truly a Passover treat.

Penny E.

When I first made this several years ago, extracting ginger juice was very easy. In the last couple of years, the ginger I buy (organic) is much drier! I can hardly get any juice. I finally added a little water to the pulp and processed it again to get some juice, but that diluted it, obviously. Anyone know how to find juicy ginger these days? Maybe conventional (non organic) ginger is still juicy?

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