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Disneyland Copycat Churro Toffee Recipe

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4.7 from 94 reviews

This Disneyland Copycat Churro Toffee recipe recreates the beloved sweet treat with rich buttery toffee coated in creamy white chocolate and dusted with a cinnamon-sugar churro topping. Combining the rich, crunchy texture of classic toffee and the familiar warmth of cinnamon sugar, it’s an indulgent dessert perfect for fans of theme park goodies and homemade confections alike.

Ingredients

Scale

Toffee Base

  • 2 Cups Unsalted Butter, room temperature
  • 2 Cups Sugar
  • 1 Teaspoon Salt
  • 2 Teaspoons Vanilla Extract

Chocolate Coating and Topping

  • 4 Cups White Melting Wafers or Candy Chocolate
  • ½ Cup Sugar
  • 1 Tablespoon Ground Cinnamon

Instructions

  1. Prepare Baking Sheet: Line a large baking sheet with parchment paper and set aside to ensure the toffee doesn’t stick after cooking.
  2. Cook Toffee Base: In a 3-quart heavy-bottomed saucepan over medium-low heat, combine the butter, sugar, vanilla extract, and salt. Stir continuously until the butter and sugar melt together into a smooth mixture.
  3. Boil to 300°F: Attach a candy thermometer to the pan and continue stirring. Allow the mixture to boil until it reaches 300°F (hard crack stage), which usually takes 10-15 minutes. Cooking slowly prevents burning. Immediately turn off heat once the temperature is reached and pour the hot toffee onto the prepared baking sheet.
  4. Cut the Toffee: Let the toffee cool briefly for about 5 minutes to slightly set but still soft enough to cut. Using a large kitchen knife, score the toffee into squares by making several passes over the cuts. This prevents pieces from sticking together as it fully cools. Refrigerate for 20-30 minutes to harden completely.
  5. Break into Pieces: Once fully cooled and set, break the toffee along the scored lines into individual squares.
  6. Melt White Chocolate: Melt the white melting wafers according to package directions until smooth and ready for dipping.
  7. Prepare Cinnamon Sugar: In a pie plate or shallow dish, combine the sugar and ground cinnamon thoroughly to create the churro topping mixture.
  8. Dip Toffee in Chocolate: Using tongs or clean fingers, dip each toffee piece into the melted white chocolate, shaking off any excess coating.
  9. Coat with Cinnamon Sugar: Immediately after dipping, roll or sprinkle the chocolate-coated toffee in the cinnamon sugar mixture, adding extra cinnamon sugar on top to ensure a generous coating. Place the coated toffee on fresh parchment paper.
  10. Set Chocolate: Allow the coated toffee to cool and the chocolate to set completely, approximately 40 minutes, before serving or storing.

Notes

  • Use a heavy-bottomed saucepan to prevent the toffee from burning during cooking.
  • Maintaining the temperature at 300°F is critical for the toffee’s crisp texture.
  • Work quickly when pouring and cutting the toffee while it’s still warm but manageable.
  • For easy dipping, warm the white chocolate gently to keep it fluid without overheating.
  • Store leftover churro toffee in an airtight container at room temperature for up to two weeks.
  • You can substitute white melting wafers with high-quality candy melts for best results.

Keywords: churro toffee, Disneyland copycat recipe, white chocolate toffee, cinnamon sugar treats, homemade candy

Find it online: https://cookwithyana.com/disneyland-copycat-churro-toffee-recipe/