Introduction

Churro Toffee is a delightful Disneyland-inspired treat combining rich buttery toffee with a sweet white chocolate and cinnamon sugar coating. This crispy, melt-in-your-mouth confection is perfect for satisfying your sweet tooth with a touch of cinnamon magic.

A stack of seven square treats is shown on a white marbled surface, each having three visible layers: a thick, light orange layer in the middle, a creamy white layer on both sides of the orange layer, and a fine grainy coating of cinnamon sugar on the top and bottom surfaces. The treats have a soft, slightly uneven texture with visible sugar crystals on the outer layer. Two treats are broken in half on top of the stack, showing the smooth orange middle clearly between the creamy white layers. The scene is lit softly, making the cinnamon sugar sparkle gently, emphasizing the texture and layering. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1/2 cup granulated sugar
1 tablespoon cinnamon

Instructions

Step 1: Line a standard baking sheet or 9×13-inch pan with parchment paper and spray it generously with cooking spray. This step is essential to prevent sticking and cannot be substituted with foil or wax paper.
Step 2: In a large, high-sided pot, combine butter, sugar, salt, and vanilla. Attach a candy thermometer to the pot. Use a pot larger than needed to accommodate bubbling.
Step 3: Heat the mixture over medium heat, stirring initially until the butter melts. Then leave it undisturbed as it reaches 285°F, which takes about 20 to 30 minutes.
Step 4: Once at 285°F, immediately pour the hot toffee onto the prepared pan. Let it cool and rest for 5 to 10 minutes until it is soft but set enough to score.
Step 5: Score the toffee into squares using a knife or pizza cutter to make it easier to break later. You can create 12 to 15 larger squares or about 24 smaller bite-sized pieces.
Step 6: Allow the toffee to fully set. Once hardened, break it apart and gently blot away any excess butter with a paper towel.
Step 7: Melt one bag of Ghirardelli White Melting Wafers in a medium bowl. These wafers melt smoothly and evenly, making them ideal for coating.
Step 8: Combine 1/2 cup granulated sugar and 1 tablespoon cinnamon in a separate bowl. You can leave the mixture in the bowl or spread it on parchment for easier coating.
Step 9: Dip each toffee piece into the melted white chocolate, then spoon the cinnamon sugar over all sides to coat evenly. Place coated pieces on parchment paper to set.
Step 10: Allow the coated toffee to set at room temperature for 60 to 90 minutes. Avoid refrigerating to prevent the cinnamon sugar from becoming watery.

Tips & Variations

Use a clip-on candy thermometer for accurate temperature readings and safer handling during cooking.
Ghirardelli White Melting Wafers are recommended for smooth melting; white chocolate bars are an acceptable substitute, but avoid white chocolate chips.
If pressed for time, you can chill the toffee briefly to speed up setting before scoring and coating.

Storage

Store churro toffee in an airtight container at room temperature for up to two weeks. For longer storage, freeze the toffee for up to four months. Thaw completely before serving to avoid breaking your teeth on frozen pieces.

How to Serve

A stack of six square bars is shown on a white marbled surface. Each bar has three visible layers: the bottom layer is a light brown crust with a slightly crumbly texture, the middle layer is a thick, smooth orange filling, and the top layer is a white cream covered with a generous sprinkling of brown sugar and cinnamon, giving it a grainy look. Two bars rest on top of the stack, broken to reveal the glossy orange filling inside. The bars are unevenly stacked, creating a casual, homemade feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make churro toffee without a candy thermometer?

A candy thermometer is essential for this recipe to ensure the toffee reaches the correct temperature and sets properly. Without it, there’s a higher risk of undercooking or burning.

Can I use regular white chocolate instead of melting wafers?

While high-quality white chocolate bars are a suitable alternative, melting wafers are preferred because they melt more smoothly and evenly. Avoid using white chocolate chips, as they do not melt well and can affect the texture.