Melissa Clark's Matzo Toffee with Candied Ginger

Name: Melissa Clark's Matzo Toffee with Candied Ginger
Cuisine: American
Ingredients: 4-6 sheets matzo,; 1 cup (2 sticks) unsalted butter/margerine; 200 grams/1 cup packed brown sugar; 2 tsp ginger juice (option and); Large pinch fine sea,salt; 6 oz,/1 cup chopped bittersweet chocolate; 3 oz/ 3/4 cup candied ginger

Shirley Lipkin @cook_3848793

From the New York Times

Shirley Lipkin @cook_3848793

From the New York Times

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Ingredients

4-6 sheetsmatzo,
1 cup (2 sticks)unsalted butter/margerine
200grams/1 cup packed brown sugar
2 tspginger juice (option and)
Large pinch fine sea,salt
6oz,/1 cup chopped bittersweet chocolate
3oz/ 3/4 cup candied ginger

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Steps

1

Heat oven to 350. Line rimmed baking sheet with aluminum foil, allowing it to go over the edges of the pan. Cover the bottom plan with parchment. Arrange matzo over parchment in one layer, breaking pieces to fit as necessary. Lightly alt, if desired.
2

In a medium lot ove medium heat, bring butter and sugar to a boil for three minutes, until thickened and smooth. Stir in ginger juice and salt. Quickly pour mixture over matzo p's. 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 offset spatula to spread chocolate smoothly over surface of toffee. Immediately sprinkle with candied ginger. Place pan in refrigerator and chill toffee for one hour. Or freeze. Break into large pieces
4

Tip: to make ginger juice, grate a 3 inch piece of ginger into a fine miss strainer or cheesecloth, and press or squeeze out the juice.