If you have ever walked into Trolley Treats in California Adventure, the smell alone is enough to make you want all the sweets. However, one bite of their Churro Toffee and you honestly might even forget what a real churro is. My favorite part of this toffee is unlike a churro, it travels well, that way I can continue to enjoy Disneyland even when I am home. Since the parks are still closed I am long out of Churro Toffee, I figured I would give candy making a go. It’s easier than expected, and dare I say you can even do it without a candy thermometer.
Disneyland Churro Toffee Copy Cat Recipe
- 1 1/2 cups salted butter 3 sticks
- 1 1/2 cups sugar
- 6 Tbs water
- 1/2 cup sugar
- 2 Tbs cinnamon
- 2 pkg white chocolate melts
- Start by lining a 11"x17" sheet pan with parchment paper. I prefer to just use parchment because I feel like greasing the pans adds that layer to the finished toffee. It is important to you do this step first, in order to ensure a smooth process.
- Over medium heat melt 3 sticks of butter in a medium saucepan over medium heat.
- Once butter melts add water and sugar to the center of the pot, this prevents the sugar from crystallizing on the side of the pan.
- Next, embrace your inner Gaston and stir vigorously for the next 10 or so minutes, you are going to want to use a wooden spoon so your spoon doesn't melt. Once your mixture starts to darken, insert your candy thermometer and bring the mixture to 300° or the hard crack stage. If you don't have a thermometer get the mixture to the color of peanut butter and quickly test by dropping some of the mixture in ice water for 10 seconds. If you pull it out and it crunchy and cracks you are good to go.
- Pour the toffee mixture onto your prepared baking sheet and quickly spread out with a spatula. If it doesn't fully cover the pan that is okay, just try to keep it as square as possible if you are looking to make yours look like the Disneyland version.
- If you are going for the Disneyland look, after 5 minutes of cooling use a knife to cut the toffee into large rectangles. It might take a few passes to get all the way through the toffee.
- Let the mixture cool for at least 1-2 hours or until nicely set.
- Melt your white melting chocolate according to the directions on the package. I used the Ghirardelli melts and really liked them.
- While your chocolate is melting combine the sugar and cinnamon.
- When the chocolate is melting start by covering one side of the candy with a thin coat of the white chocolate with a spoon.
- Sprinkle the cinnamon-sugar mixture all over the still-wet white chocolate and knock off the extra. Place chocolate side down on a sheet of parchment paper.
- Cover the opposite side of the toffee in the white chocolate and sprinkle on the cinnamon sugar, continuing the process until all bars are covered.
- Let chocolate completely harden, you can speed this process up by placing them in the fridge. And enjoy!
Tips to Making Perfect Toffee
- Spray the inside of your saucepan with cooking spray before adding your ingredients. This will prevent your mixture from bubbling over.
- Invest in a candy thermometer, you can get them for relatively inexpensive and they are a game-changer when making candy. I have tried two different ones and I prefer this inexpensive one from Amazon.
- Make sure you cook the mixture over medium to prevent it from separating, if cooked too fast you can cause the sugar and butter to separate.
What recipe do you want to see me cook next? Let me know here!
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