Buttery, crunchy toffee topped with a cinnamon sugar white chocolate, this Churro Toffee is the perfect way to enjoy my favorite Disneyland treat at home.
Why Make this Recipe
Toffee is known to be a tricky thing to make, but I've made it enough times to eliminate all of your potential mishaps with my straight forward steps and tips. This toffee will come out perfectly for you the first time around, and it's the perfect treat to keep in your fridge.
This recipe makes for the best edible holiday gifts for your friends and neighbors. Package them up in little jars or tins.
If any ounce of you is missing Disneyland, whether or not you've had the churro toffee, you need to make this recipe and experience the joy brings.
Ingredient Notes & Variants
- butter - do not substitute anything for the butter in this recipe or it will not come out.
- baking soda - The baking soda adds tiny bubbles and air that yield a less rock-hard toffee. You can leave this ingredient out, but the recipe will yield a harder toffee.
- coconut oil - the coconut oil adds a gloss to the chocolate, and helps melt it more evenly. You can make the recipe without the coconut oil, too, especially because we cover the chocolate with cinnamon sugar so it doesn't need to be shiny.
- cinnamon sugar - The perfect ratio of cinnamon to sugar is 1:4.
Instead of the white chocolate and cinnamon sugar that makes this toffee churro-flavored, you can make other toffee variations like dark chocolate pistachio or hazelnut, white chocolate and roasted peanuts, or any chocolate with any dried fruit or nuts. Choose your own adventure and enjoy!
Step-by-Step Recipe
You will need a candy thermometer or instant-read thermometer (affiliate link opens in new tab) for this recipe.
Line a half-sheet pan with parchment paper.
In a heavy bottom or stainless steel saucepan melt the sugar, butter, salt, and vanilla over medium-low heat. Be sure to stir this mixture constantly.
Cook and stir constantly until what is known as the hard-crack stage, 295-300F, measured using an instant-read or candy thermometer.
Carefully remove the pot from the heat and stir in the baking soda. STIR VIGOROUSLY. The baking soda will puff up as it adds tiny bubbles into the toffee.
Once it puffs up, immediately pour the mixture onto the baking sheet.
DO NOT TOUCH THE TOFFEE. It will burn you. But you can use a spatula or offset spatula to level the top.
Melt the chocolate with coconut oil over a bain-marie.
Pour on top of the toffee and spread it evenly using the spatula or offset spatula.
Sprinkle with the cinnamon sugar while the chocolate is still hot.
Let stand 2 hours at room temperature until cooled completely or chill for 30 minutes.
Break into bite-size pieces using your hands and serve chilled or at room temperature.
Toffee can be stored in an airtight container at room temperature or in the refrigerator for two weeks. If you find the toffee melting, it means your house is very warm and you should refrigerate it. It also keeps well in the freezer for a month.
Toffee FAQs
You can use these FAQs for any toffee, not just this churro toffee recipe.
The baking soda adds small bubbles into the toffee making it less hard. I prefer the lightness the baking soda adds for my toffee, but you can also make this recipe for toffee without it.
The perfect ratio of cinnamon to sugar is 1:4. In this recipe, add 1 tablespoon of cinnamon to 1/4 cup of sugar for the perfect amount. You can also double the amount you make adding 2 tablespoons of cinnamon to 1/2 cup of sugar if you want to keep some extra in the pantry.
Toffee can be stored in an airtight container at room temperature or in the refrigerator for two weeks. If you find the toffee melting, it means your house is very warm and you should refrigerate it. It also keeps well in the freezer for a month.
Love Cinnamon?
Or, check out all my sweets recipes here.
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Churro Toffee, Just Like Disneyland
Equipment
Ingredients
- 2 cups granulated sugar
- 2 cups unsalted butter
- 2 tsp sea salt
- 1 tsp vanilla extract
- 2 tsp baking soda
- 2 1/2 cups white chocolate chips
- 1 tbsp coconut oil
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Line a half-sheet pan with parchment paper.
- In a heavy bottom or stainless steel sauce pan melt the sugar, butter, salt, and vanilla over medium-low heat. Be sure to stir this mixture constantly.
- Cook and stir constantly until hard-crack stage of 295-300F, measured using an instant read or candy thermometer.
- Carefully remove the pot from the heat and stir in the baking soda. STIR VIGOROUSLY. The baking soda will puff up as it adds tiny bubbles into the toffee.
- Once it puffs up, immediately pour the mixture onto the baking sheet.
- DO NOT TOUCH THE TOFFEE. It will burn you. But you can use a spatula or offset spatula to level the top.
- Melt the chocolate with coconut oil over a bain marie. Pour on top of the toffee and spread it evenly using the spatula or offset spatula.
- Sprinkle with the cinnamon sugar while the chocolate is still hot.
- Let stand 2 hours at room temperature until cooled completely or chill for 30 minutes.
- Break into bite-size pieces using your hands and serve chilled or at room temperature.
This stuff is addicting! I love the topping the most 😋
I know exactly what you mean :)... glad to hear you liked it!
Candice I love the sound of this. I am going to try it when I go home for the holidays.
I can't wait to hear what you think, Lori!