Churro Toffee: buttery toffee, creamy white chocolate, and cinnamon sugar. The perfect Disneyland-inspired treat to make at home!
Okay, let me start with a confession: I’m a sucker for anything churro-flavored. Churro ice cream, churro donuts—if it’s covered in cinnamon sugar, I’m sold. So, the first time I saw Churro Toffee at Disneyland, I knew it was going to be love at first bite. Spoiler alert: it was.
I was wandering through Main Street, pretending to “just browse” (as if anyone can resist buying treats at Disneyland), when the smell of cinnamon sugar practically tackled me. There it was—golden squares of toffee, glistening with white chocolate and a generous dusting of cinnamon sugar. I bought one. Then another. And then I spent the rest of the trip thinking, How do I bring this magic home?
The first time I tried recreating it, I made every mistake possible—burned the sugar, forgot the parchment paper, and somehow managed to glue the saucepan lid shut with melted chocolate. But eventually, I figured it out, and let me tell you, this Churro Toffee recipe is so good it’ll transport you straight to Main Street—no plane ticket required.
Why You’ll Love This Churro Toffee Recipe?
Here’s the deal: this Churro Toffee recipe is more than just a snack—it’s a tiny slice of joy you can make anytime. Here’s why it’s a must-try:
- Disneyland vibes at home: It’s like taking a bite of Main Street magic without the long lines.
- Simple ingredients, big flavor: Butter, sugar, and cinnamon—basics, but when they come together? Perfection.
- Crunchy and creamy: The toffee has that perfect snap, topped with creamy white chocolate and a cinnamon sugar finish that’s pure heaven.
- Totally shareable: (Or not—your call.) Cut it into perfect squares or rustic chunks, and it’s ready for a party, movie night, or a “just because” treat.
Ingredient Notes:
Let’s take a closer look at what makes this toffee magic:
- Butter: The base of any good toffee. Unsalted is best, but if all you’ve got is salted, just skip the extra salt in the recipe.
- Sugar: Regular white sugar works like a charm. It caramelizes into that perfect golden crunch.
- Salt: It’s subtle but makes a huge difference in balancing the sweetness.
- White Chocolate Wafers: Ghirardelli melts beautifully and sets perfectly for this recipe, but feel free to experiment with your favorite brand.
- Cinnamon Sugar: The star of the show! A mix of granulated sugar and ground cinnamon gives this toffee its signature churro flavor.
Pro Tip: Keep a candy thermometer handy. Toffee needs precision, and 285°F is your magic number for the perfect crunch without going overboard.
How To Make Churro Toffee?
Making Churro Toffee might seem intimidating, but trust me, you’ve got this. Here’s how to do it:
Step 1: Prep your pan.
Line a large baking sheet with parchment paper. Seriously, don’t skip this step—you’ll thank yourself when it’s time to remove the toffee.
Step 2: Make the toffee base.
Melt the butter, sugar, and salt in a large saucepan over medium heat, stirring occasionally. Once the mixture starts boiling, attach your candy thermometer and keep stirring until it hits 285°F. The color will turn a beautiful deep amber, and your kitchen will smell amazing.
Step 3: Pour and set.
Carefully pour the hot toffee onto your prepared baking sheet. Spread it out evenly, working quickly—it starts to set fast. If you want Disneyland-style squares, let it sit for 2–3 minutes, then score it with a plastic knife while it’s still soft.
Step 4: Add the chocolate and cinnamon sugar.
Melt the white chocolate wafers according to the package instructions. Pour or spread the melted chocolate over the toffee. Sprinkle generously with the cinnamon sugar mix while the chocolate is still wet.
Want To Save This Recipe?
Step 5: Chill and enjoy.
Pop the toffee into the fridge for about 40 minutes to set. Once firm, break it into pieces (or separate your squares). Now, it’s snack time!
Storage Options:
If you’re lucky enough to have leftovers, here’s how to keep your Churro Toffee fresh:
- Room temperature: Store in an airtight container for up to a week. Keep it cool and dry—no one likes sticky toffee.
- Fridge: If your kitchen runs warm, store the toffee in the fridge to keep the chocolate firm. Let it sit at room temp for a few minutes before eating.
- Freezer: For longer storage, freeze the toffee in a freezer-safe container for up to 3 months. Thaw at room temp before serving.
Variations and Substitutions:
Want to put your own spin on this recipe? Try these ideas:
- Chocolate switch-up: Dark or milk chocolate makes a great substitute for white chocolate.
- Add a kick: A pinch of cayenne in the cinnamon sugar gives a spicy-sweet twist.
- Nutty touch: Sprinkle chopped pecans, almonds, or walnuts on top of the chocolate before it sets.
- Salted caramel vibes: Use salted butter and finish with a light sprinkle of flaky sea salt.
What to Serve with Churro Toffee?
This toffee is perfect on its own, but if you’re feeling fancy, pair it with:
- Coffee or lattes: The cinnamon sugar brings out the cozy flavors of your favorite brew.
- Ice cream: Break it into pieces and sprinkle over vanilla or caramel ice cream for the ultimate dessert.
- Hot cocoa: Dunk a piece into your mug for a melty, churro-inspired treat.
Frequently Asked Questions:
Do I really need a candy thermometer?
Honestly, yes. It’s the only way to guarantee the perfect crunch without burning the toffee. Trust me, it’s worth the investment.
Can I use regular chocolate instead of melting wafers?
You can, but regular chocolate may need tempering to set properly. Melting wafers are just easier and more foolproof.
Why did my toffee separate?
This happens if the butter and sugar don’t emulsify properly. Stir consistently and keep the heat steady to avoid this issue.
Ready to whip up some Churro Toffee magic? I’d love to hear how it turns out—especially if you add your own creative twist. Let me know in the comments!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Churro Toffee
Ingredients
Toffee Base:
- 2 cups 4 sticks unsalted butter
- 2 cups granulated sugar
- 1 teaspoon salt
- Coating:
- 3 bags approx. 30 oz Ghirardelli White Melting Wafers
Cinnamon Sugar Topping:
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Prepare the Pan:
- Line a large baking sheet (half-sheet size) with parchment paper to prevent sticking. Ensure it is laid flat and covers the entire surface.
Create the Toffee Base:
- In a large saucepan over medium heat, combine the butter, granulated sugar, and salt. Stir occasionally until the butter has fully melted. Bring the mixture to a boil and cook, stirring intermittently, until the toffee reaches a temperature of 285°F (137°C) as measured by a candy thermometer. The mixture should develop a rich golden-brown color.
Pour the Toffee:
- Once the toffee has reached the correct temperature, promptly pour it onto the prepared baking sheet. Spread it evenly using a heatproof spatula. Allow it to set for 20 minutes in the refrigerator or until firm.
Melt the White Chocolate:
- Following the package instructions, melt the Ghirardelli White Melting Wafers in a microwave-safe bowl, stirring at regular intervals until smooth.
Apply the Coating:
- Pour the melted white chocolate over the set toffee and spread evenly with an offset spatula.
Add Cinnamon Sugar:
- Combine the granulated sugar and ground cinnamon in a small bowl. Sprinkle the mixture generously over the white chocolate layer while it is still wet. Allow it to set in the refrigerator for an additional 40 minutes.
Cut or Break into Pieces:
- If square pieces are desired, score the toffee with a plastic knife approximately 2–3 minutes after pouring, while the mixture is still soft. Repeatedly go over the scoring lines as it sets. Once the toffee has fully cooled and hardened, either separate the squares or break into rustic pieces.
Serve and Enjoy:
- Once set, the Churro Toffee is ready to be served. Store any leftovers in an airtight container.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
