This Churro Toffee is a rich, buttery toffee coated in white chocolate and topped with cinnamon sugar. If you’ve tried this popular hit from Disneyland you know how delicious it is, and this homemade copycat is spot on with the flavor and textures!
We can’t visit Disneyland every time the craving for our favorite Disney treats strikes – so instead we learn to make them at home! Disney’s Churro Toffee is one of the most popular treats, for good reason – and now you can make this magical treat right at home!
Why make this Recipe
- Amazing Flavor Combo – This combines classic toffee with the nostalgic flavors of cinnamon sugar churros!
- Freezer Friendly – Make this toffee, and store it in your freezer so you can enjoy it for months at home! Much more affordable than a trip to Disneyland
- Perfect for Gifting – This homemade toffee is beautiful, and perfect for wrapping up and sharing during the holidays.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Churro Toffee Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Salted Butter – Adds richness and creates the base for your toffee
- Granulated Sugar – Caramelizes and turns into toffee
- Light Corn Syrup – gives the candy an extra smooth texture
- Water – helps the sugar dissolve, and the toffee caramelize evenly
- Vanilla Extract – Adds a light vanilla flavor
- White Chocolate Melting Wafers – The Ghiradelli White Chocolate Melting Wafers melt really easily, and smoothly. You can use white baking chips, but they may not melt quite as smooth.
- Ground Cinnamon – Mix with a little granulated sugar to make your cinnamon sugar for topping the toffee
How to make Churro Toffee
Step 1: Melt the Butter. Add the butter to a large heavy duty sauce pan and melt over medium low heat, stirring occasionally.
Step 2: Dissolve the Sugar. Once the butter is melted, add in the granulated sugar, corn syrup, and water. Stir mixture until you have a sugar gooey mixture.
Step 3: Continue Cooking. Raise the heat to medium, stir occasionally as the heat rises. Once the temperature hits 225 F you need to stir constantly. Keep stirring constantly until the toffee turns a golden brown color and hits 290 F. Remove from the heat and stir in the vanilla extract.
Step 4: Pour into Baking pan. Pour the toffee into a lined 12×17 cookie sheet. Spread it out into a thin evenly layer. Let the toffee sit for about 3 to 4 minutes, and use a plastic knife or pizza cutter to cut the toffee into 4×4 inch squares. Repeat over the cut lines a few times. It doesn’t need to be cut all the way through, but scored enough that it will break easily at the lines. Then let the toffee cool to room temperature.
Step 5: Melt the White Chocolate. Add the white chocolate wafers to a microwave safe bowl and melt according to the directions. Dip a toffee square into the melted white chocolate to cover them completely. Remove from the bowl with a fork and place toffee pieces onto parchment paper.
Step 6: Sprinkle with Cinnamon Sugar. Sprinkle the top of the white chocolate coated toffee with cinnamon sugar mixture. Repeat with all toffee squares and let the toffee sit until the white chocolate is set.
Tips and Tricks
- Be Patient – The toffee takes a long time to cook, and you will need to stir it almost the whole time. Your arms will get tired, so have a second person to stir on stand by, or be prepared to work those arm muscles.
- Use a Candy Thermometer – To ensure the perfect crunchy toffee use a candy thermometer to get the right temperature, and results. You want your toffee to be between 290 and 300 F.
- Add Nuts – The original toffee from Disneyland has chopped almonds in it. Add about 1 cup of chopped, and toasted almonds to the toffee when removing it from the heat and adding the vanilla extract.
- No Squares – If you are worried about cutting the toffee into squares, let it harden in the pan in one big sheet. Then spread the melted white chocolate over the top, and sprinkle the top with the cinnamon sugar. Break into pieces once set. Each piece will have less white chocolate, but will still be equally delicious.
Storage Instructions
Store the cooled toffee at room temperature in an airtight container for 2 to 3 weeks. The toffee can also be frozen in a freezer safe container for up to 6 months.
This Churro Toffee is the best crunchy and sweet treat! It’s such a good mix of flavors, and is such an impressive treat to share with loved ones during the holidays.
More Candy Recipes
- White Chocolate Popcorn
- Cream Cheese Mints
- Cashew Brittle
- Mint Hot Chocolate Bombs
- Peanut Butter Potato Candy
- Hard Tack Candy
Churro Toffee
Ingredients
For the Toffee:
- 2 cups salted butter
- 2 cups granulated sugar
- 6 TBS water
- 2 TBS light corn syrup
- 1 tsp vanilla extract
For the Coating:
- 25 oz Ghiradelli White Chocolate Melting Wafers
- 1 cup granulated sugar
- 2 TBS ground cinnamon
Instructions
For the Toffee:
- Line a 12×17 pan with parchment paper.
- Add the butter to a large heavy bottomed sauce pan and melt over medium low heat, stirring occasionally. 2 cups salted butter
- Add in the sugar, water, and corn syrup and stir into a gooey mixture. Let the sugar dissolve, and stir occasionally. 2 cups granulated sugar , 6 TBS water, 2 TBS light corn syrup
- Add the candy thermometer on the side of the pot, making sure it doesn't touch the bottom of the pan.
- Raise the heat to medium high stirring often until the temperature reaches 225 F. Once it reaches 225 stir the toffee constantly.
- Keep cooking until the toffee mixture reaches 290 F (you want between 290 and 300). Remove from the heat and stir in the vanilla extract. 1 tsp vanilla extract
- Pour the mixture into the prepared pan, spreading evenly to the edges.
- Let the toffee sit for about 3 to 4 minutes, then run a plastic knife, or pizza cutter over the toffee cutting it into 3×3 or 4×4 inch squares. Go over the cut lines a few times to create marks in the toffee. (It doesn't need to be fully cut through, but needs to be scored so the toffee will break easily on the lines.
- Let the toffee sit until it is set. You can place the pan in the fridge to speed this process up. Then separate the toffee into square pieces.
- Melt the White Chocolate Wafers in the microwave in 30 second increments, until you can stir it smooth. 25 oz Ghiradelli White Chocolate Melting Wafers
- Mix the granulated sugar and cinnamon in a small bowl. 1 cup granulated sugar, 2 TBS ground cinnamon
- Sprinkle a thin layer of the cinnamon sugar onto a piece or parchment paper.
- Dip each piece of toffee, one at a time, into the melted white chocolate. Remove with a fork, and tap the edges carefully to let extra chocolate drip off.
- Place onto the cinnamon sugar topped parchment paper. Sprinkle more cinnamon sugar mixture over the top of the toffee.
- Let the toffee sit until the white chocolate is totally set.
Nutrition
Leave a Reply