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    Home » Recipes » Sweets

    Churro Toffee

    Published: Oct 21, 2020 Modified: Oct 21, 2020 by Candice This post may contain affiliate links.

    JUMP TO RECIPE PIN RECIPE
    Pouring toffee from a saucepan onto a sheet pan.
    Mixing baking soda into toffee.
    Top view of a sheet pan full of toffee with title text.
    Top view of a sheet pan full of toffee with title text.
    Broken pieces of toffee in a sheet pan with title text.
    Close up of a piece of toffee on a sheet pan filled with toffee.
    Broken pieces of toffee in a sheet pan with title text.
    Front view of a stack of Toffee layered with white chocolate.
    Broken pieces of toffee in a sheet pan.
    Front view of a stack of Toffee layered with white chocolate with title text.

    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.

    Top view of a sheet pan full of toffee.
    TABLE OF CONTENTS hide
    1 Why Make this Recipe
    2 Ingredient Notes & Variants
    3 Step-by-Step Recipe
    4 Toffee FAQs
    5 Love Cinnamon?
    6 Churro Toffee, Just Like Disneyland

    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

    Ingredients for toffee including white chocolate chips, butter, sugar, cinnamon, and baking soda.
    • 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.

    Melting butter and sugar in a pot and cooking to the consistency of melted toffee.

    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.

    Mixing baking soda into toffee and pouring it on a sheet pan.

    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.

    Melting white chocolate over a bain marie and then pouring it over toffee and spreading it with a spatula.
    Broken pieces of toffee in a sheet pan.

    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.

    Stack of toffee with white chocolate and a white background.

    Toffee FAQs

    You can use these FAQs for any toffee, not just this churro toffee recipe.

    What does baking soda do in toffee?

    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.

    How do you make cinnamon sugar?

    The perfect ratio of cinnamon to sugar is 1:4. In this recipe, add 1 tablespoon of cinnamon to ¼ cup of sugar for the perfect amount. You can also double the amount you make adding 2 tablespoons of cinnamon to ½ cup of sugar if you want to keep some extra in the pantry.Cinnamon and sugar mixed in a clear bowl with a metal spoon.

    How do you store toffee?

    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?

    • Fried Apples with Cinnamon Sugar
    • Close up of banana cream pie cup topped with a bruleed banana slice.
      Banana Coconut Cream Pie Cups

    Or, check out all my sweets recipes here.

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

    Top view of a sheet pan full of toffee.
    Print Recipe
    5 from 6 votes

    Churro Toffee, Just Like Disneyland

    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.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Resting Time2 hours hrs
    Total Time2 hours hrs 30 minutes mins
    Course: Dessert
    Cuisine: American, English, Mexican
    Diet: Gluten Free, Kosher, Vegetarian
    Servings: 30
    Calories: 248kcal
    Author: Candice

    Equipment

    • Thermometer

    Ingredients

    • 2 cups granulated sugar
    • 2 cups unsalted butter
    • 2 teaspoon sea salt
    • 1 teaspoon vanilla extract
    • 2 teaspoon baking soda
    • 2 ½ cups white chocolate chips
    • 1 tablespoon coconut oil
    • ¼ cup granulated sugar
    • 1 tablespoon 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.

    Notes

    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.

    Nutrition

    Calories: 248kcal | Carbohydrates: 24g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 36mg | Sodium: 254mg | Potassium: 47mg | Fiber: 1g | Sugar: 24g | Vitamin A: 383IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.
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    1. Salima

      November 02, 2020 at 4:09 pm

      5 stars
      This stuff is addicting! I love the topping the most 😋

      Reply
      • Candice

        November 03, 2020 at 4:18 pm

        I know exactly what you mean :)... glad to hear you liked it!

        Reply
    2. Lori - southerngirleats

      October 31, 2020 at 3:47 pm

      Candice I love the sound of this. I am going to try it when I go home for the holidays.

      Reply
      • Candice

        November 02, 2020 at 3:31 pm

        I can't wait to hear what you think, Lori!

        Reply

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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