Churro Toffee Recipe
Copycat Disney churro toffee made with buttery toffee, white chocolate, and cinnamon sugar for that classic churro flavor in every sweet bite.
Ingredients
- 1 ½ cups (3 sticks or 340 g) salted butter
- 1 ½ cup (300 g) granulated sugar
- 2 Tablespoons water
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 2 (10 ounce) bags of white chocolate melting wafers , I used Ghiradelli
Cinnamon Sugar Topping
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
Optional: chopped almonds (see note)
Instructions
- Prep. Line a 13X18" baking sheet with parchment paper.
- Melt butter and sugar. In a medium, heavy-bottomed saucepan, combine 1 1/2 cups butter, 1 1/2 cup sugar, 2 Tablespoons water, and 1 teaspoon salt over medium-low heat. Stir frequently with a wooden spoon until the butter is melted and the sugar is dissolved. Leave the spoon in the pot and clip on a candy thermometer, if desired, being careful to not let it touch the bottom.
- Stir. Stirring only occasionally, simmer until the caramel is a deep amber color and the thermometer reads 285°F-290°F (takes about 20 minutes). Immediately remove from heat and stir 2 teaspoons vanilla.
- Pour into pan. Pour onto the baking sheet and spread it evenly. Cool 3-5 minutes. Then slice into squares. For each cut go both directions to keep the toffee edges square. I did 3x3 squares (4 slices across the top by 6). Dab the top with paper towel if it's too greasy.
- Mix. Combine 1/2 cup sugar and 2 teaspoons cinnamon in a shallow bowl (for adding dipped toffee).
- Melt chocolate. Once you have your squares and they have cooled, melt the chocolate in a microwave safe bowl at 50% power for 1-2 minutes, or until melted and smooth. Use a fork to dip the squares and then tap off any excess on the side of the bowl. Then immediately add the toffee into the cinnamon sugar and flip onto both sides.
- Cool. Place on a piece of parchment paper and allow to set about 20 minutes.
Notes
Almonds: Disneyland does add chopped almonds to their toffee. You can add 1/4-1/2 cup in after the butter and sugar is melted.
Sugar: For the cinnamon sugar, if you want it to be closest to Disney, use an organic sugar (it's a little more coarse). However I still recommend granulated for the base of the toffee.
Humidity: Toffee won't properly set and may be a bit chewy on really humid days, so try to make this recipe on day that is cooler.
Storage: Store in an airtight container or zip-top bag up to 2 weeks. I like to layer the toffee between wax paper to prevent sticking.
Freeze: You may also freeze the toffee in freezer-safe container up to 3 months.
Nutrition
Calories: 173kcal, Carbohydrates: 16g, Protein: 1g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 26mg, Sodium: 124mg, Potassium: 7mg, Fiber: 0.3g, Sugar: 16g, Vitamin A: 304IU, Vitamin C: 0.1mg, Calcium: 14mg, Iron: 0.1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
