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Churro Toffee (Disneyland Copycat) Recipe

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3.8 from 10 reviews

  • Author: Sara
  • Total Time: 2 hours 15 minutes
  • Yield: 15 servings

Description

Churro Toffee is a Disneyland-inspired sweet treat combining buttery homemade toffee with smooth white chocolate and a cinnamon-sugar churro topping. This recipe produces rich, crunchy toffee pieces coated in melted white chocolate and dusted with a sugary cinnamon blend, perfect for fans of churro flavors and classic toffee alike. It requires careful heating and cooling for the perfect texture, making it a delightful homemade candy with an irresistible churro twist.

Ingredients

Toffee

  • 2 cups unsalted butter (4 sticks)
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract

Coating

  • three 10-ounce bags Ghirardelli White Melting Wafers

Churro Topping

  • 1/2 cup granulated sugar
  • 1 tablespoon cinnamon

Instructions

  1. Prepare for safety and lining: Be cautious, especially if children are around, since molten toffee can cause serious burns. Line a standard baking sheet or 9×13-inch pan with parchment paper and spray it well with cooking spray. This step is essential to prevent sticking and for easy removal later.
  2. Combine toffee ingredients: In a large, high-sided pot, add the butter, sugar, salt, and vanilla extract. Attach a candy thermometer clipped to the side of the pot. Use a pot larger than needed as the mixture will bubble up significantly during cooking.
  3. Cook toffee mixture: Over medium heat, bring the mixture to a boil. Stir initially until the butter melts and ingredients combine, then leave undisturbed. Allow the mixture to cook and reach 285°F (hard crack stage) which takes approximately 20 to 30 minutes. Minimal stirring after melting is crucial for proper texture.
  4. Pour toffee and cool: When the mixture reaches 285°F, immediately pour it over the prepared parchment-lined pan. Let it rest for 5 to 10 minutes to begin setting while still soft and pliable.
  5. Score toffee: Once partially set, use a knife or pizza cutter to create grooves or lines for easier breaking later. You can do this directly in the pan or transfer the parchment sheet with toffee to a cutting board. Cut into 12-15 larger squares or about 24 smaller bite-sized pieces, making shallow grooves rather than completely separating the pieces.
  6. Break and prepare toffee pieces: After the toffee fully sets, break apart along the score lines. Pat off any excess butter or oily residue with paper towels. Set aside for coating.
  7. Melt white chocolate: In a medium bowl, melt one bag of Ghirardelli White Melting Wafers. These wafers melt smoothly and evenly, preferred over other white chocolate products like chips or bars.
  8. Mix churro topping: In a separate medium bowl, combine the 1/2 cup granulated sugar and 1 tablespoon cinnamon and stir well. You can keep it in the bowl or spread it on parchment for easier coating.
  9. Dip toffee in white chocolate: Dip each toffee piece into the melted white chocolate, coating thoroughly.
  10. Coat in cinnamon sugar: Spoon the cinnamon sugar mixture over the dipped toffee, ensuring all sides are covered. Place coated toffee on parchment paper to set. Repeat dipping and coating until all toffee pieces are covered. Melt additional white chocolate as needed.
  11. Set coated toffee: Allow the toffee to set at room temperature for 60 to 90 minutes until the chocolate and cinnamon sugar topping fully solidify. Avoid refrigerating to prevent the sugar topping from liquefying.
  12. Storage: Store churro toffee in an airtight container at room temperature for up to 2 weeks, or freeze for up to 4 months. Thaw completely before serving to avoid breaking teeth.

Notes

  • Exercise caution with molten toffee as it can cause severe burns. Keep children away until cooled.
  • Always use parchment paper and cooking spray; foil or wax paper will not work properly.
  • Use a clip-on candy thermometer for accuracy and safety when cooking the toffee.
  • A larger pot is necessary due to bubbling when boiling the toffee mixture.
  • Minimal stirring after melting prevents crystallization and ensures a smooth toffee texture.
  • Scoring the toffee while still pliable makes breaking into pieces easier later.
  • Use Ghirardelli White Melting Wafers or a similar quality melting white chocolate for best results. Avoid white chocolate chips.
  • Set toffee at room temperature rather than refrigerating to maintain the cinnamon sugar coating’s texture.
  • For a shortcut, you may cool toffee in the fridge, but it might alter texture slightly.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/churro-toffee-disneyland-copycat-recipe/