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The EASIEST Churro Toffee Recipe

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!
Course Dessert
Cuisine American
Keyword churro toffee, disneyland, english toffee
Prep Time 5 minutes
Cook Time 5 minutes
cooling toffee and cooling chocolate 20 minutes
Total Time 30 minutes
Servings 16 1 oz servings
Calories 295kcal


  • baking sheet
  • foil
  • sturdy pan
  • wooden spoon
  • measuring cup
  • measuring spoons
  • spatula


  • 1 c. butter DO NOT USE MARGARINE
  • 1 c. sugar
  • 1/2 tsp. vanilla
  • pinch salt
  • 1 c white chips or melting chocolate
  • cinnamon and sugar


  • 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.
    melted butter, sugar and vanilla in saucepan
  • 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.
    sauce pan on stove with toffee mixture almost ready to pour onto baking sheet
  • 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.
    churro toffee mixture ready to pour
  • 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.
    cinnamon and sugar in small bottle being sprinkled on toffee



Here are some more helpful hints for making this 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.)
  • 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.


Calories: 295kcal