Churro Toffee
This Churro Toffee copycat might be what makes Disneyland the happiest place on earth! Homemade toffee coated with white chocolate and a cinnamon-sugar topping, this recipe is where the magic begins.
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The Happiest Churro Toffee Recipe on Earth
If you’ve ever been to Disneyland or talked with someone who has, you’ve likely heard about the famous Churro Toffee. An absolute fan-favorite, I knew I had to recreate the Disneyland Churro Toffee at home.
Let’s be honest, waiting until my next trip down Main Street, USA to eat this melt-in-your-mouth, smooth yet crunchy, sweet cinnamon-y delight was just not an option. And don’t fear, you don’t have to be a Disney aficionado to appreciate these scrumptious treats! This cinnamon sugar toffee is appreciated by all ages and truly the stuff of fairytales.
Taking about an hour to make, this churro toffee recipe is a spectacular option for birthday parties, Christmas treat boxes or even as a late night snack (so long as you don’t let the clock strike midnight first). And bonus, making this delicacy from home is significantly better for your wallet than a Disney vacation!
What You’ll Need to Make Churro Toffee (a la Disney) from Home
- Salted butter – I always use salted butter in my recipes because that is what I have on hand. You can also use unsalted and add a pinch of salt to the mix.
- Granulated sugar
- Vanilla extract
- White chocolate chips – I recommend using high-quality chocolate or even white melting chocolates here!
- Cinnamon and sugar mixture – Feel free to make this to your liking; amping up the cinnamon or sugar as your heart desires.
How to Make Disneyland Churro Toffee
- Pull out a cookie sheet and line pan with parchment paper. Set it aside where you’ll have easy access to it.
- In a heavy-bottom medium saucepan, add the butter and granulated sugar.
- Over low heat, melt and stir the butter and sugar together, stirring until the sugar dissolves into the butter.
- Continue stirring until it starts to boil and the mixture is creamy and white.
- Turn the heat up to medium-low and allow the mixture to boil (do not stir here) until the color has changed to an almond brown (approximately 300°f or 149°c on an instant read thermometer).
- Once it has turned brown, remove from heat and add in the vanilla, stirring as little as possible to incorporate in the vanilla.
- Immediately pour onto the cookie sheet and spread until it is about 1/4 inch thick.
- Allow the toffee to cool and set for about 2 minutes. Then use a silicone spatula to start ‘cutting’ the toffee into squares as it cools. Repeat going over the lines you’ve cut while the toffee cools and hardens.
- Once the cut lines stay, you can allow the toffee to cool completely.
- Once completely cool, melt the white chocolate chips in a microwave safe bowl in the microwave for 30 seconds at a time, stirring between increments, until completely melted.
- Dip each square of toffee fully into the white chocolate using a fork or chocolate dipping tool and allow the extra chocolate to drip off.
- Place the chocolate covered toffee in a bowl with the cinnamon and sugar mixture, gently shake to coat the toffee.
- Remove and place on a silicone or parchment lined cookie sheet until fully set.
- Enjoy!
How should I store my Churro Toffee?
Your Disney toffee can be stored in an airtight container at room temperature for up to 3 days.
Other Magical Treats
Churro Toffee
Ingredients
- 1 cup (222g) salted butter
- 1 cup (230g) granulated sugar
- 1 tsp vanilla extract
- 12 oz white chocolate chips
- 1 cup cinnamon and sugar mixture
Instructions
- Pull out a cookie sheet and line pan with parchment paper. Set it aside where you’ll have easy access to it.
- In a heavy-bottom medium saucepan, add the butter and granulated sugar.
- Over low heat, melt and stir the butter and sugar together, stirring until the sugar dissolves into the butter.
- Continue stirring until it starts to boil and the mixture is creamy and white.
- Turn the heat up to medium-low and allow the mixture to boil (do not stir here) until the color has changed to an almond brown (approx 300°f or 149°c on an instant read thermometer).
- Once it has turned brown, remove from heat and add in the vanilla, stirring as little as possible to incorporate in the vanilla.
- Immediately pour onto the cookie sheet and spread until it is about 1/4 inch thick.
- Allow the toffee to cool and set for about 2 minutes. Then use a silicone spatula to start ‘cutting’ the toffee into squares as it cools. Repeat going over the lines you’ve cut while the toffee cools and hardens.
- Once the cut lines stay, you can allow the toffee to cool completely.
- Once completely cool, melt the white chocolate chips in a microwave safe bowl in the microwave for 30 seconds at a time, stirring between increments, until completely melted.
- Dip each square of toffee fully into the white chocolate using a fork or chocolate dipping tool and allow the extra chocolate to drip off.
- Place the chocolate covered toffee in a bowl with the cinnamon and sugar mixture, gently shake to coat the toffee.
- Remove and place on a silicone or parchment lined cookie sheet until fully set.
- Enjoy!
I wanted to fall in love with this recipe. Everything tastes great but my cinnamon sugar mixture won’t stick. I was unsure if I should toss it with still unset white chocolate (that was just a nasty mess) or wait for it to harden a bit (it all fell off). What did I do wrong?
Hi – I’m wondering if your toffee was still a little too hot? For this to work, you want the toffee to be completely cool before dipping in the chocolate. Another potential problem is the quality of your white chocolate chips. Some chips have a coating that makes it difficult for them to coat and harden. I recommend using a high quality chocolate like ghirardelli, lindt, or cadbury. You can even try white chocolate candy melts and see if that helps! Good luck!