Description

This Disneyland Copycat Churro Toffee recipe combines rich buttery toffee with a smooth white chocolate coating and a cinnamon sugar topping for a crispy, sweet treat reminiscent of your favorite theme park snack. The toffee is cooked to the perfect hard crack stage, then coated with premium white chocolate and sprinkled generously with cinnamon sugar, delivering a delightful blend of textures and flavors.

Ingredients

Scale

Toffee Base

2 cups unsalted butter (4 sticks)
2 cups granulated sugar
1 teaspoon salt
1 teaspoon vanilla extract

Coating

Three 10-ounce bags Ghirardelli White Melting Wafers

Cinnamon Sugar Topping

1/2 cup granulated sugar
1 tablespoon cinnamon

Instructions

Prepare toffee pan: Line a standard sized baking sheet or a 9×13-inch pan with parchment paper and spray thoroughly with cooking spray. Ensure parchment paper is used as foil or wax paper will not work properly.
Melt and cook toffee mixture: In a large, high-sided pot, combine the butter, sugar, salt, and vanilla extract. Attach a candy thermometer to the side of the pot. Heat over medium, stirring initially until the butter melts, then leave the mixture undisturbed. Boil until the temperature reaches 285°F (hard crack stage), about 20 to 30 minutes. Avoid stirring after initial melting.
Pour and cool toffee: Immediately pour the hot toffee onto the prepared pan, spreading evenly. Allow it to cool and set for 5 to 10 minutes until it is soft but no longer liquid.
Score toffee: Using a knife or pizza cutter, lightly score grooves into the toffee to create 12 to 15 large squares or up to 24 smaller pieces. This helps the toffee break apart easily after fully setting.
Set and break toffee: Let the toffee cool completely at room temperature until firm. Then break it apart along the grooves. Dab off any excess butter or liquid exuding from the toffee with a paper towel.
Melt white chocolate: In a medium bowl, melt one bag of Ghirardelli White Melting Wafers until smooth. Using quality melting wafers ensures an even, smooth coating.
Prepare cinnamon sugar: In a separate medium bowl, mix together 1/2 cup granulated sugar and 1 tablespoon cinnamon thoroughly. This mixture will be used as a churro-inspired topping.
Dip toffee pieces: Individually dip each toffee piece into the melted white chocolate, ensuring it is fully coated.
Coat with cinnamon sugar: Spoon cinnamon sugar generously over the wet white chocolate on every side. Place the coated pieces on parchment paper to set.
Repeat coating process: Continue dipping and coating all toffee pieces, melting more white chocolate wafers as needed to maintain smooth consistency.
Let toffee set: Allow the coated toffee pieces to fully set at room temperature for 60 to 90 minutes. Avoid refrigeration as it can cause cinnamon sugar to liquefy, compromising texture.
Store properly: Store the churro toffee in an airtight container at room temperature for up to 2 weeks, or freeze for up to 4 months. Thaw completely before serving to prevent breaking teeth.

Notes

Handle molten toffee with care as it can cause serious burns. Avoid cooking with children present until toffee has cooled.
Use a large pot to accommodate the bubbling mixture and clip-on candy thermometer for accurate temperature tracking.
Lining with parchment paper and using cooking spray is essential; foil or wax paper won’t work properly.
Ghirardelli White Melting Wafers are preferred over white chocolate chips or bars for smooth, easy melting.
Allow to set at room temperature rather than refrigerating to maintain texture and prevent cinnamon sugar from liquefying.
For quicker setting, you can place the toffee in the fridge briefly, but monitor closely to avoid texture changes.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Candy
Method: Stovetop
Cuisine: American

Keywords: Churro Toffee, Disneyland Copycat, Toffee Recipe, White Chocolate Toffee, Cinnamon Sugar Toffee, Homemade Candy