Disneyland Churro Toffee Copycat Recipe

5 from 2 votes

Disneyland Churro Toffee Copycat Recipe

Enjoy the magic of churro toffee in your own home with this tasty copycat recipe of a Disneyland favorite. It’s chewy toffee candy that’s dipped in a white chocolate coating and then covered in delicious cinnamon sugar.

Prep Time10

Cook Time10

cool time1 30

Total Time1 50

Course: Dessert

Cuisine: American

Servings: squares

Calories: 537kcal

Author: Britni Vigil

Ingredients

4 sticks butter
2 cups granulated sugar
1 tsp salt
1 tsp vanilla
20 oz Ghirardelli white chocolate melting wafers

Cinnamon sugar

1 TBS ground cinnamon
½ cup granulated sugar

Instructions

Line a cookie sheet with parchment paper then spray the parchment paper with nonstick spray.
Add the butter, sugar, salt, and vanilla to a large saucepan. Cook all the ingredients on medium heat, stirring rarely just so it doesn’t burn the bottom, until they come to a light boil or simmer (285 degrees F on a candy thermometer).
4 sticks butter, 2 cups granulated sugar, 1 tsp salt, 1 tsp vanilla
As soon as the boiling mixture reaches 285 degrees, immediately take it off the heat and pour the toffee mixture into the prepared baking sheet. Smooth out the mixture using a heat-resistant spatula or wooden spoon and let the toffee cool for five minutes.
Let the toffee cool slightly just so it won't burn you, then use a serrated or plastic knife to cut toffee into 12 pieces (or desired number of pieces). Set the toffee aside and allow it to cool completely.
Once the Toffee has completely cooled, break it into pieces.
Melt the white chocolate in the microwave (in a microwave safe bowl) in 30 second increments, stirring in between each one.
20 oz Ghirardelli white chocolate melting wafers
In a small bowl, combine the cinnamon and sugar.
1 TBS ground cinnamon, 1/2 cup granulated sugar
Line another baking sheet with parchment paper and set aside.
Rip off another small piece of parchment paper and lay it out flat on your working surface. Sprinkle two tablespoons of cinnamon sugar on the parchment paper then form into a square the size of your toffee pieces.
Pat off any butter (aka fat) left on the toffee. Dip each piece of toffee into the melted chocolate making sure to coat the sides and the edges.
Immediately lay the toffee into the prepped small cinnamon sugar square. Sprinkle cinnamon sugar on top of the toffee making sure to get around the edges until it is fully coated.
Lay toffee onto the prepared baking sheet. Repeat with the rest of the pieces.
Let the toffee set for an hour or until the chocolate has fully dried.
Serve!

Notes

Don’t use a pan larger than a cookie sheet. If you use a larger pan and the toffee is thinner, it can break super easy. If anything, use a smaller pan like a jelly roll pan for thicker pieces.

Use a heavy-bottomed saucepan to keep the toffee from burning or if you don’t have one, just make sure to stir some.

Nutrition