This is the easiest churro toffee recipe! No candy thermometer, no dipping, and only a few ingredients! If you’re missing Disneyland make a batch today!
English toffee is so delicious and this churro toffee is a spin off of that. Buttery, crunchy, and made with basic ingredients.
Watch Our Step By Step Video!
I mistakenly thought that both Disneyworld and Disneyland sold churro toffee. I kept searced the app when we were at Disneyworld in February, looking for a shop that sold it, but then found out that it is a Disneyland thing. That’s ok, I know how to make the best English toffee, and told the kids I’d make them a batch of churro toffee when we got home. What was the silver lining in all of this? It left more money in my pocket for Dole Whips, ha! We won’t talk about how many of those we bought while we were there.
Side note: have you made your own Dole Whips using the recipe that Disney shared last month? We’ve made them a few times and they are just as delicious as the ones at the park. We also made their churro recipe on Cinco de Mayo.
The EASIEST Churro Toffee Recipe
Churro toffee is incredibly easy to make and doesn’t require a candy thermometer. I’ve created an ENTIRE post all about English toffee making with tips and tricks for making it perfectly every time. Make sure to watch my step by step video before making your first batch. You’ll see exactly how I make it, and you’ll be on your way to enjoying this delicious Disney treat at home.
Disneyland Churro Toffee
The churro toffee that you’ll find at Disney is served in large squares. The squares are completely dipped in white chocolate and covered in cinnamon and sugar. I find that the smaller pieces are easier to eat, and since most of the flavor comes from the toffee (and not the white chocolate) that covering one side works just fine. It’s quicker, too! I’ll leave it up to you to decide how much chocolate you want on your toffee.
To cover one side of the toffee in white chocolate, simply melt a bowl of white chocolate chips and pour the melted chocolate over your toffee and spread it around in an even layer. Sprinkle with cinnamon and sugar.
To completely cover the toffee, break the toffee into sections then dip in white chocolate. Place toffee on waxed paper and sprinkle with cinnamon and sugar.
Churro Toffee Ingredients
The ingredients are basic. Ones that you probably already have on hand. You can add nuts if you’d like (and I always add nuts when making English toffee), but I left them out of this recipe because churros don’t have nuts.
- Butter
- Sugar
- Vanilla
- Salt
- White chocolate chips (or melting chocolate)
- Cinnamon and Sugar
The EASIEST Churro Toffee Recipe
Equipment
- baking sheet
- foil
- sturdy pan
- wooden spoon
- measuring cup
- measuring spoons
- spatula
Ingredients
- 1 c. butter (salted) DO NOT USE MARGARINE
- 1 c. sugar
- 1/2 tsp. vanilla
- pinch salt
- 1 c white chips or melting chocolate
- cinnamon and sugar
Instructions
- Line a baking sheet with foil.
- Heat butter, sugar, vanilla and salt in a nice sturdy saucepan on med heat until butter is melted. Turn temp up to med-high and stir constantly until mixture comes to a boil.
- Set your timer for 5 minutes and DO NOT let ANYTHING disturb you while you stir. You must keep stirring your butter/sugar mixture so that it does not burn. And you must use a WOODEN spoon.
- Keep stirring until your timer goes off. It may even smoke a tiny bit and that is ok. If you are really concerned, lift you pan off of the burner (while you are still stirring) to remove it from the heat, but still stir until your timer goes off. You are looking for toffee that is the color of a brown paper bag. Not tan or beige, but BROWN.
- Immediately pour hot toffee onto your foil-lined baking sheet.
- The toffee will be about 1/4-1/2" thick. Do not scrape the bottom of the pan. As you pour, the bottom will brown and you don’t want that in your toffee.
- Fill your pan with hot water and set it aside. It will start dissolving the toffee left inside and make it easier to clean.
- Let toffee cool. It should harden within a couple of minutes.
- Melt Ghirardelli bricks or wafers, Wilton melting chocolate, chocolate chips, or any other variety of white melting chocolate in the microwave at 30-second intervals until smooth.
- Spread across your toffee with a small spatula or butter knife.
- Sprinkle liberally with a mixture of cinnamon and sugar while white chocolate is still wet. After it has set up, break toffee into pieces.
Notes
- Do NOT double the recipe
- You must use a WOODEN spoon
- Use a clean, dry pan for each new batch.
- Cook over high- medium/high. (My stove is gas and tends to cook really hot, really fast. So I usually drop the heat to medium for my toffee, but in years past when I had an electric flat top stove, med-high worked best.)
- The 5 minute cook time is just a guide. If you hit 5 minutes and your toffee still isn't the color of a brown paper bag, add an extra minute. Cook times vary on each stove.
Nutrition
TIPS, TRICKS, AND FAQ FOR MAKING THIS ENGLISH TOFFEE RECIPE:
- Do NOT double the recipe
- You must use a WOODEN spoon
- Use a clean, dry pan for each new batch.
- Cook over high- medium/high. (My stove is gas and tends to cook really hot, really fast. So I usually drop the heat to medium for my toffee, but in years past when I had an electric flat top stove, med-high worked best.)
Do You Need a Candy Thermometer To Make Churro Toffee?
Not with this recipe. This is a visual recipe, which means you are looking for the right color instead of temperature. You want a toffee that is the color of a brown bag. Not tan, not beige (otherwise the toffee will be gritty and undercooked).
CAN I MAKE THIS TOFFEE RECIPE WITH MARGARINE?
Why didn’t my toffee turn brown?
How Do You Store Churro Toffee?
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
Hi, I’d like to give this a try for Christmas. What size baking sheet do you use?
My pans are half sheet size (13×18)
Help! I constantly stirred and before the 5 minute mark my toffee began to look chunky and by the time the timer went off it was brown but still chunks sitting in oil! I could not get it to be smooth. Maybe my butter has too high of water content it’s Walmart brand butter
Hi Beth! I’m not sure what would cause it to be chunky. I’ve never had that happen before! If anything, if it separates I’ve heard that adding a tiny amount of water will bring it back together. It might be helpful to google “toffee separation” to see if that’s what happened.