Eyshet Chayil Show with Malkah Fleisher - every Tuesday on IsraelNationalRadio.com

Malkah Fleisher brings you the 'Woman of Valor' perspective each week on:
The Eyshet Chayil Show, Tuesday, 11am EST, 6pm Israel
The Yishai & Malkah show, Thursday, 8am EST, 3pm Israel.

Friday, May 04, 2007

Sorry for the Wait - Matzah Toffee Recipe

I'm sorry about the long hiatus in posts - I hope to return to this blog much more regularly in the future.

In any event, on last week's Eyshet Chayil Show, I promised you recipes! Because I only tried one of them (and it was AWESOME), I decided to include it.

The rating of "awesome" was achieved in the following ways:

1. It was very easy to make
2. Aside from the fact that matzah was the main ingredient (as an ode to Pesach Sheni), it actually TASTED good!
3. My husband took a batch to the office, and everyone said they thought it was really delicious (I wasn't there, so it's not like they were obligated by my eager do-you-like-my-cooking face

So here it is, courtesy of www.epicurious.com

My Trademark, Most Requested, Absolutely Magnificent Caramel Matzoh Crunch

4-6 unsalted matzohs
1 cup (2 sticks) unsalted butter or margarine
1 cup firmly packed brown sugar
3/4 cup coarsely chopped chocolate chips or semi-sweet chocolate
a dash of salt (optional)

Preheat the oven to 375. Line a large (or two smaller) cookie sheets completely with foil. Cover the bottom of the sheet with baking parchment - on top of the foil. This is very important since the mixture becomes sticky during baking.

Line the bottom of the cookie sheet evenly with matzohs, cutting extra pieces, as required, to fit any spaces.

In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.

Place the baking sheet in the oven and immediately reduce the heat to 350. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325, and replace the pan.

Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, reak into squares or odd shapes. Chill, still in the pan, in the freezer until set.

(you can also sprinkle the top with chopped nuts while the chocolate is still gooey!)

Enjoy - I know I did!


Post a Comment

<< Home