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Copycat churro toffee

Churro Toffee Recipe

Make Disneyland Churro Toffee at HOME! This is an easy copycat recipe but it's good even if you've never had it at Disneyland. Rich, buttery toffee topped with white chocolate and cinnamon sugar - this is easily our FAVORITE toffee recipe ever!
Course Dessert
Cuisine American
Keyword candy, toffee
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings
Calories 325kcal
Author Dorothy Kern
Cost $8


  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 3 tablespoons water
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 8 ounces white chocolate
  • 1/4 cup granulated sugar
  • 2 teaspoons cinnamon


  • Line a 9x13” pan with foil and spray with cooking spray. You can also use parchment, if you prefer.
  • Melt butter in a 2-quart heavy saucepan over low heat. Stir in 1 cup sugar, water, and corn syrup. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Try not to splash the side of the pan too much or the sugar will stick and crystalize; stir gently.
  • Once sugar is dissolved, place a candy thermometer in your pan and cook over medium heat, stirring frequently, until the candy thermometer reaches 290°F (soft-crack stage). This will take from 10-14 minutes, depending on your stove. Watch the heat and adjust it as necessary to keep the boiling uniform throughout cooking. Don’t walk away from the stove; watch it especially carefully during the last 5 minutes or so as it can reach temperature fast. Remove thermometer once it gets to 290°F. Turn off heat, stir in vanilla and salt quickly. Pour into prepared pan.
  • Cool for 4-5 minutes just until the top is set.
  • Meanwhile, melt white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between each, until melted and smooth.
  • Stir together cinnamon and 1/4 cup sugar.
  • Drizzle melted chocolate over slightly cooled toffee and spread evenly. Sprinkle with cinnamon sugar.
  • Let sit about 3 hours or until set. This can be done on the counter or in the refrigerator. Remove toffee from pan using foil, remove the foil and then break into pieces. Store in an airtight container for up to two weeks.



I recommend using a white chocolate baking bar (such as Bakers or Ghiradelli) instead of using white chocolate chips. Chips don't melt as well as the baking bar will, but you can use them if you need to.


Serving: 1serving | Calories: 325kcal | Carbohydrates: 34g | Protein: 1g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 45mg | Sodium: 69mg | Potassium: 59mg | Fiber: 1g | Sugar: 33g | Vitamin A: 478IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg