So why redo such a marvellous recipe gluten-free? Well, some of you may know this recipe from Marcy Goldman, but I have modified this recipe a bit because Gluten-free matzah is delicate and does not hold up well with her method. While I was modifying the “how to”, I decided to also give my favourite variation. Hope you enjoy!
Makes about 7-8 boards of matzahs.
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 tbsp water
- 1 cup margarine/butter (2 sticks)
- about 1 tsp coarse salt
- 7-8 gluten free matzah boards
- Baking chocolate to drizzle (dark, milk and/or white)
- Place both sugars and water into a wide heavy pot on the stovetop on low-med heat.
- Use a wooden spoon to mix.Mix until you start to see some small bubbles.
- Add the margarine. It will bubble ALOT. The margarine will melt into the sugar and boil. The bubbles will get large. Put the timer on for 5 minutes. The sugars will be totally dissolved and the liquid will be creamy and not separated from margarine.
- Turn off the heat. To test, dip a piece of matzah in the caramel. If it slips off and too oily, it was not boiled enough. If it sticks and makes a nice caramel coating, its ready.
- Place parchment paper on a cookie sheet. Arrange the matzahs to cover the board. If you are lucky enough to get whole pieces (the matzah is fragile and often comes boken) you can pour caramel over boards and using the back end of a large spoon, spread the caramel over all of the boards evenly. If your pieces are all broken, carefully place one side of matzah down into the pot of caramel and take it out with thongs. Sugar is very hot and can burn, so please be careful. Lay pieces of coated caramel matzah on parchment paper and repeat until no caramel sauce is left. Before it dries, sprinkle a small amount of coarse salt. (optional) Let dry. You can put into refrigerator to speed up the process.
- Melt baking chocolate in a ceramic cup at 30 seconds at a time in the microwave or use a double boiler until melted. If you are using chocolate chips, you will need to thin the melted chocolate with a bit of oil.
- Place into a mini ziplock bag and cut a tiny opening on one end.
- Drizzle chocolate onto matzah.
- Let cool and refrigerate in airtight container. Will keep well for a few weeks. You can always add seeds, nuts, crushed up candy or whatever you can imagine.