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Churro Toffee
Churro Toffee is a sweet treat that combines buttery toffee, creamy white chocolate, and a cinnamon-sugar churro topping. This treat, inspired by Disneyland, is crunchy, sweet, and full of cinnamon flavor. Perfect for gifts, parties, or a homemade indulgence!
Ingredients
Equipment
Method
- Prepare your baking pan by lining a 9x13 inch pan with parchment paper, allowing some overhang for easy removal.
- In a medium saucepan, combine butter, granulated sugar, light brown sugar, salt, and water. Place over medium heat.
- Stir the mixture constantly until melted and smooth.
- Attach the candy thermometer to the pan. Keep stirring and cook the mixture until it reaches 295°F (146°C) – the hard crack stage. This will take about 10–15 minutes; don’t walk away.
- Immediately remove from heat and stir in the vanilla extract.
- Quickly pour the toffee into the prepared pan and spread evenly with a heatproof spatula. Let it sit for 5 minutes to begin to harden.
- Meanwhile, melt the white chocolate either in a microwave in 30-second bursts or over a double boiler until smooth.
- Once the toffee is just set but still slightly warm, pour the melted white chocolate on top and spread evenly.
- In a small mixing bowl, combine granulated sugar and ground cinnamon for the churro topping.
- While the chocolate is still wet, sprinkle the churro cinnamon-sugar mixture generously over the entire toffee.
- Allow the toffee to cool completely at room temperature (about 30 minutes), then transfer to the fridge for 15 minutes to fully set.
- Once firm, lift the toffee out using the parchment paper, and break or cut into 12 equal pieces.
Notes
Store Churro Toffee in an airtight container at room temperature for up to a week.
Add a sprinkle of sea salt on top for a salted-caramel twist.
White chocolate chips or chopped white chocolate bars both work well.
If you prefer milk or dark chocolate, substitute for white chocolate.
Be cautious handling hot toffee, as it can burn.
For a crispier toffee, do not undercook the mixture—reaching the hard crack stage is important.
