Churro Toffee (Disneyland Copycat) Recipe
This Disneyland copycat Churro Toffee recipe combines rich, buttery toffee with a crispy, cinnamon-sugar churro topping dipped in smooth white chocolate. Perfectly sweet and crunchy, this treat is an irresistible blend of classic toffee with a churro-inspired twist, making for a decadent homemade candy that’s great for sharing or gifting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes plus 1-1.5 hours for setting
- Yield: 12 to 24 pieces depending on size 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- Prepare pan: Line a standard-sized baking sheet or 9×13-inch pan with parchment paper and spray well with cooking spray. This prevents sticking and is essential; do not substitute with foil or wax paper.
- Make toffee base: In a large, high-sided pot, combine butter, sugar, salt, and vanilla. Attach a candy thermometer to the pot. Bring mixture to a boil over medium heat, stirring initially until butter melts, then stop stirring. Allow to cook undisturbed until it reaches 285°F (140°C), approximately 20 to 30 minutes.
- Pour and cool toffee: Immediately pour the hot toffee onto prepared parchment. Let it cool and set for 5 to 10 minutes until slightly firm but still pliable.
- Score toffee: Using a knife or pizza cutter, gently score the toffee surface to create grooves for easier breaking later, making 12–15 large squares or about 24 bite-sized pieces. Remove parchment with toffee to a cutting board if easier.
- Set and break: Allow the toffee to fully cool and harden. Once set, break apart pieces along the grooves. Dab any excess butter off with paper towel as needed.
- Melt white chocolate: In a medium bowl, melt one bag of Ghirardelli White Melting Wafers until smooth, using a microwave or double boiler. Do not substitute with white chocolate chips, as they do not melt well.
- Prepare churro topping: In a separate bowl, mix ½ cup sugar with 1 tablespoon cinnamon. Spread on parchment or keep in bowl for dipping.
- Dip toffee in chocolate: Dip each toffee piece fully into the melted white chocolate, then immediately coat with the cinnamon sugar on all sides. Place back on parchment paper.
- Set coating: Allow the white chocolate and churro topping to set at room temperature for 60 to 90 minutes. Avoid refrigeration to prevent cinnamon sugar from liquefying.
- Store: Keep churro toffee in an airtight container at room temperature for up to 2 weeks or freeze for up to 4 months. Thaw fully before serving.
Notes
- Be cautious handling hot toffee as molten sugar can cause serious burns; avoid making with small children unsupervised.
- Use a large pot to accommodate the bubbling toffee mixture safely.
- A candy thermometer is essential for accurate temperature control to avoid under- or overcooking.
- Use Ghirardelli White Melting Wafers for best melting and coating results; white chocolate chips are not recommended.
- Scoring the toffee before it fully sets helps create manageable pieces.
- Setting the coating at room temperature prevents the cinnamon sugar from liquefying, preserving the texture.
- Shortcut: to expedite toffee setting time, you can briefly chill the pan in the fridge after pouring, but allow the completed dipped toffee to set at room temperature.
Keywords: churro toffee, Disneyland copycat, toffee recipe, cinnamon sugar, white chocolate coating, homemade candy, churro dessert
