Matzo Brittle S'mores
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"Matzo brittle s'mores"
-- @indigojonesnyc


Ingredients:

3-4 peices of Matzo

2 sticks butter

1 cup brown sugar

1 1/2 cups chocolate chips

1 1/2 cup white chocolate chips

Marshmallows (see recipe below, or visit @indigojonesnyc's Etsy page here to purchase her homemade treats!)

Directions:

Line a large baking sheet with aluminum foil and cover it with parchment paper. If you skip this step, you will be scrubbing for a long, long time. Trust us on this!

Line the pan with sheets of matzo. In a large saucepan, heat butter and brown sugar. Stir constantly with a wooden spoon until it comes to a boil and blends together. If it looks separated, keep stirring. Stir for couple of minutes or so until it forms caramel. Pour the caramel over the matzo, and smooth it with a spatula.

Bake at 350 degrees for about 10-12 minutes until the caramel is golden in color, and bubbling. Don’t let it burn!

In the meantime, melt white chocolate chips. Place the melted white chocolate into a pastry bag. (see our tip for doing this here.)

Remove the matzoh from the oven. Sprinkle it with semi-sweet chocolate chips and allow them to soften. Use a spatula to spread the chocolate evenly across the matzoh.

Using the pastry bag pipe the white chocolate in a zig zag pattern across the matzoh in both directions. Don’t be too worried about precision. Use a skewer, or the tip of a paring knife to smear the white chocolate, forming a marble effect. Alternatively, drizzle the white chocolate onto the matzoh with a spoon, and then use the above technique to marbelize it.

Sprinkle the matzoh lightly with sea salt.

Pop the pan into the refrigerator, and chill until the chocolate is firm.
Using a very sharp knife, slice the chilled matzoh into squares. 

Sandwich marshmallows between two squares of matzo brittle and enjoy!

 

Marshmallows:

For the syrup:

3/4 cup water

1 1/2 cups sugar

1 1 /4 cup light corn syrup ( Karo ) or organic cane syrup ( Lyle’s Golden Syrup)

pinch of salt

Directions:

Add ingredients in the above order but do not mix. Bring to a gentle boil and cook until the temperature on a candy thermometer reads 240 – 245 degrees. This may take 10 minutes or more. Do not heat too quickly or it will boil over and burn.

For the gelatin mixture:

3 tablespoons or 3 packets unflavored gelatin powder

1/2 cup cold water

2 tablespoons vanilla extract

In the bowl of a stand mixer, add the gelatin and the water and mix them together

with a fork until they are the consistency of applesauce. Add the vanilla, stir and let

sit until the syrup is ready.

Directions:

Pour the hot syrup into the mixing bowl with the gelatin mixture. It will bubble up and subside. Using the whisk attachment, start the mixer at a lowest setting and continue to increase the speed until it is at the highest setting. This is to avoid spattering. Try to get it to high speed as quickly as possible. Continue to whip until the mixture turns thick and white, about 8-10 minutes. It will be very sticky.

Prepare the Pan:

Spray a 9 x 13 pan with cooking spray. Line the pan with parchment paper making sure the sides are covered, and spray the paper with cooking spray.

Using a heavy spatula, also covered in cooking spray, scrape the marshmallow mixture into the pan. You will not be able to get it all out.

Using lightly oiled hands, spread the mixture smoothly into the pan. Set aside uncovered until the marshmallows are set, at least 6 hours, or overnight. If you wish to cover it, just lay another piece of parchment loosely over the top.

To cut the marshmallows:

Coating:

1 cup of Confectioner’s Sugar

1/3 cup cornstarch

Directions:

Turn the marshmallows out onto a surface sprinkled with the coating.. Using a knife or a cookie cutter dipped in the coating cut the marshmallows into the desired shapes. Toss them lightly in the coating mixture to prevent them from sticking together and enjoy!

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