Churro Toffee (Disneyland Copycat)
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5.0
15 reviews
Excellent
Churro Toffee (Disneyland Copycat)
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This Disneyland copycat recipe might be even more delicious than the real deal! Buttery, crunchy toffee is coated in sweet white chocolate that's dusted with a scrumptious combination of cinnamon and sugar for an irresistible churro flavor sensation! Just one bite of this homemade candy will make you feel like you're strolling right down Main Street!
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Ingredients
Toffee
- 2 cups unsalted butter 4 sticks
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- three 10-ounce bags Ghirardelli White Melting Wafers
Churro Topping
- ½ cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- Toffee - Note that I do not recommend making this recipe with small children until at least the toffee has been cooled since the molten liquid if spilled could cause serious burns, my advice only of course and do as you wish.
- Line a standard sized baking sheet or 9x13-inch pan with parchment paper or parchment cookie sheets, and spray very well with cooking spray. It is essential to line with parchment and you cannot skip this step nor use another material such as foil or wax paper.
- To a large, high-sided pot, add the butter, sugar, salt, vanilla, and clip on a candy thermometer to the side of the pot. Tips - Use a pot bigger than you think you will need because the mixture bubbles up significantly and the extra room is necessary. Also, I prefer clip-on digital read thermometers rather than trying to stick a gloved hand into a vat of smoldering hot liquid and dangling a thermometer into it. You must use a candy thermometer of some kind though, no exceptions.
- Bring the mixture to a boil over medium heat, stirring at first until the butter melts, and then leave it alone. The less stirring or messing with it, the better; leave it be. It'll take 20 to 30 minutes to reach 285F.
- When the mixture reaches 285F, immediately pour it over the prepared pan with parchment paper, and allow the mixture to rest and cool for 5 to 10 minutes.* (For a major time saving shortcut, see the Notes)
- After 5 to 10 minutes, or the toffee is still soft and pliable, but has set up somewhat, slice it with a knife or pizza cutter to make grooves in it, which helps it to more easily break apart later. If it's easier, you can slide out the parchment paper with the toffee on it onto a cutting board rather than doing it in the pan. You may need to go over the lines you're creating a few times with your knife or pizza cutter, noting you don't need it to fully separate it; just groove it. You can make large squares, about 12 to 15 of them, or make bite-sized pieces of about 24 squares.
- After the toffee has fully set up, break it apart, pat off any buttery or liquid that is on it with paper towel (it can happen as it cools that some butter "leaks" out); set aside.
- To a medium bowl, melt one bag of Ghirardelli White Melting Wafers. Tips - I strongly recommend using them for their smooth, even, and easy melting and not other brands. A high quality bar of white chocolate is a distant second best option. I definitely do not recommend white chocolate chips which are highly resistant to melting.
- Churro Topping - To a separate medium bowl add the sugar, cinnamon, and stir to combine. You can keep it in the bowl or you can pour it. out onto parchment or something similar as you can see in the photos for easier coating; set aside.
- Dip each piece of toffee into the melted white chocolate.
- Then spoon the cinnamon sugar over the top and on all sides the best you can, set on parchment; and repeat until you need to melt more chocolate and that all the toffee has been dipped and coated.**
- Allow the toffee and white chocolate to fully set up for about 60 to 90 minutes, or as necessary. I like to be patient and do this at room temp rather than the fridge because the cinnamon-sugar can liquify a bit in the fridge so I find it better to just be patient and let it set up at room temp.
- Churro toffee will keep airtight at room temp for at least 2 weeks or in the freezer for up to 4 months. Thaw fully before serving so you don't break a tooth.
Notes
- *Time Saving Shortcut: Rather than cutting the toffee into perfect squares and dipping each into white chocolate and then the cinnamon-sugar, simply pour a layer of melted white chocolate over the top of the toffee in your baking pan after it’s cooled for about 8 minutes, making sure to pat it with a paper towel if there's butter on the top of it that has seeped out.
- Then simply sprinkle cinnamon-sugar over the white chocolate, and allow the toffee to set up for a couple hours before breaking or slicing into pieces.
- Your toffee will only have white chocolate and cinnamon-sugar on one side rather than fully dipped and coated BUT this method saves a ton of time and tastes almost as amazing as when it’s fully dipped in white chocolate and fully coated with cinnamon-and-sugar.
- **You may need to mix up additional cinnamon-and-sugar depending on how thick you are coating each piece of toffee. I like to really coat them well on all sides and usually mix up a bit more.
Nutrition Information
Show Details
Serving
1
Calories
667kcal
(33%)
Carbohydrates
70g
(23%)
Protein
3g
(6%)
Fat
43g
(66%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
14g
Cholesterol
70mg
(23%)
Sodium
166mg
(7%)
Fiber
4g
(16%)
Sugar
61g
(122%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 667 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 667kcal | 33% |
| Carbohydrates | 70g | 23% |
| Protein | 3g | 6% |
| Fat | 43g | 66% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 70mg | 23% |
| Sodium | 166mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 61g | 122% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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