Name: Disneyland Copycat Churro Toffee
Prep time: 5 min
Cook time: 15 min
Total time: 80 min
Ingredients: 1 cup Butter, stick (cut up for ease of melting, salted); 1 cup Granulated sugar; 3 tbsp Water; 1 tbsp Light corn syrup; 1 tsp Vanilla extract (imitation is fine); 1 10 oz bag Ghirardelli White Melting Wafers; 1/4 cup granulated sugar; 2 tsp ground cinnamon

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My husband and I are big Disneyland fans, and I'm an even bigger fan of the food. The pauses from trips I've taken the last few years have made me crave the treats so much that I've started making them at home! Today, I'm sharing my Disneyland copycat churrco toffee recipe!

My mother-in-law was the first person to introduce me to this sweet treat. Hers is the best and always ends up as a pregnancy craving amongst the women in the family. While the recipe and instructions themselves are pretty easy to follow and execute, paying close attention is key and preparing all the ingredients and equipment is essential.

Your biggest necessity is a candy thermometer. You can't eyeball the readiness of the toffee like you can eyeball the readiness of most other items. Your local grocery stores and craft stores will carry them, but you can also grab this one off Amazon if you have the time to wait. You want ones that can clip to the sides of the pot. This one has a programmable option that's a bit more in cost but will alert you when it reaches optimal temperature. You wanna shoot for about 290, otherwise you're like to end up with a toffee that will constantly get stuck in your teeth.

To leave as little room for error, set out all of your ingredients and equipment before getting started. This whole process takes about 10-15 minutes. The last few minutes can be chaotic, though. For more info, check out the recipe below:

Disneyland Copycat Churro Toffee

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Prep Time 5

Cook Time 15

Resting Time 1

Total Time 1 20

Course Dessert

Equipment

Pot
Small Baking Tray
Candy Thermometer
Parchment Paper

Ingredients

Toffee

1 cup Butter, stick cut up for ease of melting, salted
1 cup Granulated sugar
3 tbsp Water
1 tbsp Light corn syrup
1 tsp Vanilla extract imitation is fine

Toffee Topping

1 10 oz bag Ghirardelli White Melting Wafers
1/4 cup granulated sugar
2 tsp ground cinnamon

Instructions

Prepare all your equipment and ingredients. Make sure everything is handy and at the ready as speed can be key. Mix sugar and cinnamon for toffee coating and set off to the side.
Set heat on stove to medium/medium high (6 or 7 for dials) and melt your butter.
Once butter is completely melted, pour in sugar, water and corn syrup and stir together thoroughly. Bring to a boil. Be sure to stir occassionally.
Once boiling, add candy thermometer to the pot. cook until temperature reaches 290° F (143° C) or Soft Crack. At 290°, pour in vanilla extract and stir.
Pour toffee onto parchment covered baking sheet and spread to evenly coat as fast (and safely) as possible.
While toffee rests in baking sheet, melt white chocolate melts according to directions. Pour onto toffee and spread. Before white chocolate sets, sprinkle cinnamon/sugar mixture evenly on top.
Optional: once white chocolate has harden, flip toffee over and repeat on other side.
Let toffee rest in fridge for 1 hour to harden.
Remove from fridge and break up into small pieces. Store in airtight container.