In 1985, Marcy Goldman unknowingly created a recipe that would become a staple of Passover kitchens from coast to coast. At the time, she was a freelance food writer and young mother in search of a Passover dessert that her toddler son, Jonathan, would enjoy. So she developed something that could woo the pickiest eater: matzo buttercrunch, a tantalizing candy made from caramel and chocolate swirled on top of pieces of matzo.
It turns out—and herein lies the source of her success and her angst—she wooed just about everyone else, too. In 1986, she published the recipe in The Montreal Gazette. Flash forward three decades, and Goldman’s matzo buttercrunch is among the most popular, and most copied, Passover desserts made by home cooks. Thanks to the viral nature of the Internet, it has become the holiday’s equivalent of the chocolate-chip cookie—a dish so simple, so brilliantly obvious, and so adaptable, it has in many respects, and to Goldman’s chagrin, transcended its original source.
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From Tablet Magazine
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