The different candy shops in Disneyland are some of my absolute favorite places to get a sweet treat! From the caramel apples to the cookies, Mickey s’mores and cake pops, everything is so good! But one of my absolute favorites is their churro toffee!
This treat is pretty new to the parks and has gained popularity so quickly! It’s delicious traditional toffee coated in white chocolate and sprinkled with cinnamon sugar. Oh my goodness it’s good!
And now you can make them at home with my easy to follow copycat recipe! But be warned, you may not be able to stop eating them once they’re done! Let’s get started!
WHAT YOU’LL NEED
This toffee is super easy to make and only requires a few ingredients! Here’s what you’ll need:
» Sugar
» Unsalted butter
» Salt
» Vanilla
» White chocolate chips
» Cinnamon
TO MAKE THE TOFFEE
Line a cookie sheet with parchment paper and set aside for later.
In a large saucepan, begin to melt the butter over medium heat. Once the butter is about halfway melted, add the sugar, salt, and vanilla. Stir often until the mixture is completely melted and combined.
Once the mixture is combined, turn up the heat to medium-high (I did mine on 6) and wait until the mixture comes to a boil.
Allow the mixture to boil for 10-15 minutes, stirring often with a rubber spatula to prevent it from burning. It will get darker as it cooks and you’re looking for a dark amber color. You want it to reach 285°.
A candy thermometer is the easiest method but I only have a digital meat thermometer which worked great, I just tested the temperature a few times as it cooked. Just make sure that the tip isn’t touching the bottom of the pan when you take the temperature so you get an accurate reading.
Once it reaches 285° pour the toffee mixture onto a parchment paper lined cookie sheet. Use a spatula to make sure the toffee is evenly spread on the pan. Leave about an inch between the edge of the toffee and the edge of the pan. It will make it much easier to cut the toffee into pieces.
Now if you want authentic Disney churro toffee, you’ve got to cut your toffee into squares. Allow it to cool for a few minutes and then take a plastic knife and cut the toffee into 24 equal squares.
You will notice after you cut your toffee it will start to fall back together because it’s still soft. You will need to cut your lines multiple times as it cools to make sure they stay separate. I also noticed as I cut that some butter would leak out so each time I cut I took a paper towel to wipe up the excess butter that was released.
I waited about 3-4 minutes between each time I cut my pieces so by the time I got to my 5th or 6th time cutting it had hardened enough that I could separate them like the picture below. Once you have them separated place the toffee on the fridge for about 30 minutes to it can completely set.
Once the toffee is cooled, combine the remaining sugar and cinnamon on a large plate and set aside. Then melt the white chocolate chips in a large bowl, or if you have a flat bottom glass container that will work even better. I started with one bag of chocolate and melted more as I needed it.
Dip each square of toffee in the white chocolate and use a spoon to make sure each square is evenly coated. Scrape the excess dripping chocolate off by scraping it on the side of the bowl.
Place the chocolate dipped toffee straight on top of the cinnamon sugar mixture. Then use a spoon to sprinkle the sugar mixture over the top. Pick up your toffee and sprinkle the sugar over the bottom and shake off the excess sugar. Once the toffee is coated in sugar place it on a cookie sheet lined with clean parchment paper.
Once all the toffee is coated, place them back into the fridge for at least 30 minutes so the chocolate can set.
And voila! Disneyland’s famous Churro Toffee right in your own home! Store and remaining toffee in the fridge for the best results.
If you want to make more magical recipes at home, you can find all of my copycat Disney recipes here!
PRINTABLE COPYCAT CHURRO TOFFEE RECIPE
Copycat Churro Toffee
Equipment
- Candy thermometer (or digital thermometer)
Ingredients
- 2 cups unsalted butter
- 2 cups sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
For coating:
- 2-3 bags white chocolate chips
- 1 1/2 cups sugar
- 1 1/2 tablespoons cinnamon
Instructions
- Line a cookie sheet with parchment paper and set aside.
- In a large saucepan, begin to melt the butter. Once the butter is about half way melted, add the sugar, salt, and vanilla. Stir occasionally with a spatula until the mixture is completely melted and the sugar is dissolved.
- Turn the heat up to medium-high (I had it on 6) and allow the mixture to come to a boil. Allow the mixture to boil 10-15 minutes, stirring often, until the mixture reaches 285°. If you don’t have a candy thermometer, you can use a digital meat thermometer. The mixture should be a dark amber color when ready.
- Immediately remove the pan from the stove to prevent further cooking and pour onto the parchment lined cookie sheet. Use a spatula to evenly spread the toffee out, leaving about an inch of space between the toffee and the edge of the cookie sheet.
- Wait a few minutes for the toffee to begin to harden and using a plastic knife, cut the toffee into 24 equal squares while it’s still soft. Wait a few more minutes and go over the lines again. Repeat this process every few minutes until the toffee is set enough to separate the squares.
- Place the tray in the fridge and allow them cool for about 30 minutes.
- On a plate, combine the cinnamon and sugar and set aside. Now in a large bowl, melt the white chocolate chips. Start with one bag and melt more as you need it.
- Line a cookie sheet with clean parchment paper and set aside.
- Dip each toffee square in the melted chocolate and use a spoon to make sure each side is well covered. Scrape off the excess chocolate on the edge of the bowl and place the toffee directly onto the cinnamon sugar mixture. Using a spoon, sprinkle the sugar mixture over each piece of toffee on both sides. Shake off the excess sugar and place on the parchment lined cookie sheet. Repeat this process with each piece.
- Once all the toffee is coated, place them back in the fridge until the chocolate is set, about 30 minutes and enjoy!
- SHORTCUT VERSION: If you don’t care about it looking like it does in the parks, you can skip cutting the toffee. Once the toffee is set, pour the melted white chocolate over the top and sprinkle with cinnamon sugar. Allow to cool in the fridge until chocolate is set and break apart to eat.
Notes
Make sure to save this recipe so you can make it anytime you want and share with your friends! Do you have other recipes you’d like to see? Leave me a comment and I’ll see what I can do! Until next time!
[…] of vanilla and sugar floating through the air, and all the yummy treats everywhere you turn like churro toffee and Mickey s’mores. There really is nothing […]