Here’s how to make a delicious chocolate toffee matzo, inspired by traditional English toffee:
Chocolate Toffee Matzo
Ingredients
- 4-5 sheets of matzo
- 1 pound 4 sticks of butter
- 2 2/3 cups of granulated sugar
- 1/4 cup of water
- 1/4 cup of light corn syrup or agave
- Kosher salt
- 2 cups of chocolate chips choose from milk, semisweet, dark, or white
- 1 cup of crushed walnuts or your favorite toppings
- Flaky sea salt for topping
Instructions
- Start by lining a baking sheet with parchment paper, making sure it hangs over the sides slightly. Arrange the matzo pieces to cover the baking sheet, breaking them to fit if needed.
- In a large saucepan, combine the butter, sugar, water, corn syrup (or agave), and a few pinches of kosher salt. Heat the mixture over medium heat, stirring gently until the butter melts and a smooth mixture forms. Scrape down any crystals that form on the sides of the pan. Continue cooking until the mixture turns caramel in color and reaches 300°F, which should take about 10 to 15 minutes. Keep a close eye on it to prevent burning.
- Once the caramel reaches the right temperature, remove it from the heat immediately and pour it over the matzo on the baking sheet. Let it sit for about 30 seconds.
- Sprinkle the caramel with chocolate chips and allow them to sit for another 30 seconds to a minute, until the chocolate begins to melt. Use a spatula or the back of a spoon to spread the chocolate evenly over the caramel, covering it completely.
- Sprinkle the melted chocolate with crushed walnuts, flaky sea salt, and any other toppings you like. Gently press the toppings into the chocolate.
- Transfer the baking sheet to the fridge and let the candy cool and set for about 1 hour.
- Once the chocolate toffee matzo has cooled and hardened, remove it from the fridge and break it into smaller pieces using your hands or a knife.
- Serve immediately, or store the candy in an airtight container in the fridge for up to 3 months.