Churro Toffee
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Churro Toffee
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Delicious buttery toffee coated in white chocolate and cinnamon sugar for that yummy churro flavor.
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Ingredients
Toffee Recipe:
- 1 cup salted butter (Use real butter. No substitutions.)
- 1 cup granulated sugar
- 3 Tablespoons water
- 1 Tablespoon light corn syrup
White Chocolate Coating:
- 1 to 2 bags (10 ounces, each) Ghirardelli white melting wafers
Cinnamon Sugar Coating:
- 1/3 cup granulated sugar
- 1/2 Tablespoon ground cinnamon
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Instructions
- FOR TOFFEE: Line a 9x13-inch baking pan with foil extending over the sides.
- Butter the sides of a heavy 2 quart saucepan. In pan, melt 1 cup butter over low heat. Stir in sugar, water and corn syrup. Cook over medium high heat to boiling; stirring constantly to dissolve sugar. (Avoid splashing sides of pan.)
- Clip candy thermometer to pan. Continue to stir until thermometer reads 290 degrees F. or soft crack stage. Watch carefully the entire time so you don't burn or overcook!
- Once it has reached 290 degrees F. remove pan from heat and unclip thermometer. Pour mixture evenly into prepared pan. *Be very careful so you do not burn yourself!* Chill pan in fridge until chilled and firm. Once firm, break toffee into big pieces.
- FOR COATINGS: Line 2 large cookie sheets with parchment paper. In a small bowl, mix together the sugar and cinnamon. Set aside. Melt white chocolate wafers as directed on package. Carefully dip each piece of toffee into melted chocolate then place onto prepared cookie sheet. Immediately sprinkle with the cinnamon sugar before the chocolate sets. Let stand until chocolate has set. Serve this delicious churro toffee and enjoy!
Notes
- *Recipe yields about 1.5 pounds of toffee.
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