Update: This recipe has been a work in progress. It’s not a Matzah Crunch, for which several recipes abound. I was after a texture more like toffee and made this one up, with the instructions below updated according to successive – and successful – tries at it 😉 Made a batch two days ago that hit the nail on the head! Beautifully flavored toffee (enquire indoors about secret ingredients which are optional), the right chewiness without being impossible to bite and which allows the matzah to be torn or broken gracefully.
Anyway, I was very excited to hear that Rabbi Laurence Groffman and his wife Melissa, of Temple Sholom of West Essex, had seen, tried and tested the recipe from scratch, and that it was a hit with their family and guests. I’m so happy! Scroll through to see their photo.
This is so addictive and fun to put together with the kids. After making the candy and pouring it on the matzah, let them go wild sprinkling their favorite toppings over the still-warm chocolate and toffee. A great one for giving away, too, which might be a good idea (for your waistline) as they’re hard to resist!
- butter, 2 sticks (1 cup)
- brown (or white) sugar, 1 cup
- water, a few tbsp
- golden syrup, 1 tbsp
- optional: any flavoring
- as required the following: crystallized ginger pieces, other dried fruit, almonds or any nuts, chocolate chunks or chips
- matzah, 5 or 6 pieces
- Before you start, be warned the saucepan and contents will get very hot and stay hot (keep kids at bay at this stage)
- Line any flat pan with foil or parchment and keep it ready for the matzah
- In a saucepan that tolerates high heat (ie. perhaps not a Teflon one), run a stick of butter round the sides to prevent stickage
- Add the sugar, butter, water, syrup (and any flavoring if desired)
- Stir till it combines. It will froth and bubble. Should be done by about 12 mins or use a candy thermometer (not entirely necessary as I tested the mixture before 12 minutes and it did harden) and wait till it hits 290F
- As it bubbles, toils and troubles, remember to keep the heat as low as possible to allow the candy to heat up without burning. The color should always remain as it looks in minute 4 – golden brown
- When the candy begins to bubble, it’s a good point at which to add, if you like and your meal plan allows, some cream – say about 1/4 cup
- To check if the toffee is ready, from about 11 mins into the cooking, drop a few drops onto a cool plate or surface with your heatproof spatula or wooden spoon. Give it a chance to cool, then manipulate it to see if it has a soft, toffee-like consistency that you can shape, yet still be firm
- When done, turn off the heat and pour the toffee over the matzahs, directly in the middle and not to the very tips as it will spill over
- Use a palette knife to spread to the corners and ends
- Sprinkle with chocolate chunks or chips. Wait till they melt and spread gently with palette knife
- Sprinkle with nuts and allow to cool
- Break into pieces and try and wait till Passover!
This amount makes 5 generously slathered matzah brittles. They’re great for tea or after a pareve meal!
To wash the pan, you may need to add water to it and boil. Use a wooden spoon to help shift any stubborn bits of toffee. Once it’s all melted, wait till pan cools, then wash as per normal.
Here, meanwhile, is a photo that Melissa Groffman sent of her family’s successful attempt to reproduce these brittles. They look delicious 🙂