Churro Toffee (Disneyland Copycat)

Churro Toffee (Disneyland Copycat): Crunchy Cinnamon-Sugar Toffee You Can Make at Home

by

If you’ve ever tasted Disneyland-style churro toffee, you already know why people obsess over it: buttery crunchy toffee, a creamy white-chocolate coating, and that warm cinnamon-sugar finish that tastes like a churro in candy form. The best part? You don’t need a candy thermometer obsession or theme-park tickets to recreate the magic—this copycat version is totally doable in a home kitchen.

This treat is perfect for holiday platters, edible gifts, parties, and “I need something sweet right now” moments. Once you nail the toffee base, the rest is simply dipping, sprinkling, and letting it set

Ingredients

Cinnamon Sugar Coating

  • 1/2 cup (100 g) granulated sugar
  • 1 1/2 to 2 teaspoons ground cinnamon (adjust to taste)

Toffee Base

  • 1 cup (226 g) unsalted butter (cut into pieces)
  • 1 cup (200 g) granulated sugar
  • 1/4 teaspoon salt (use 1/2 tsp if you like a stronger salty-sweet balance)
  • 1 teaspoon vanilla extract

Coating

  • 12 to 16 oz (340–450 g) white chocolate melting wafers or good-quality white chocolate, chopped

Optional (but tasty):

  • A tiny pinch of salt on top after dipping (enhances flavor)
  • 1/2 cup finely chopped toasted almonds (for crunch—NOT traditional churro style, but delicious)

Equipment You’ll Need

  • Heavy-bottom saucepan (very important for even heat)
  • Wooden spoon or heat-safe silicone spatula
  • Baking sheet
  • Parchment paper (or a silicone baking mat)
  • Sharp knife (for cutting the toffee)
  • Microwave-safe bowl (or a double boiler) for melting chocolate

Candy thermometer (optional): helpful, but not required if you follow the visual cues closely.

Step-by-Step: How to Make Churro Toffee

Step 1: Prep the Pan and Cinnamon Sugar

  1. Line a baking sheet with parchment paper.
  2. In a small bowl, mix the sugar + cinnamon. Set aside.

Step 2: Make the Toffee

  1. Add butter, sugar, and salt to a heavy saucepan over medium heat.
  2. Stir gently as the butter melts and the mixture begins to bubble.
  3. Once it’s fully melted and bubbling, continue cooking, stirring often, until it turns a deep golden amber.

Key cues (if you don’t use a thermometer):

  • The mixture will go from pale and foamy → more glossy and darker.
  • You want a rich amber color (not light blond).
  • The aroma becomes caramel-like (not burnt).

If you use a thermometer: cook to around 300°F (149°C) for hard-crack toffee.

  1. Remove from heat and carefully stir in vanilla extract (it may bubble—this is normal).

Step 3: Pour and Cool

  1. Immediately pour the hot toffee onto the lined baking sheet.
  2. Spread slightly by tilting the pan (don’t overwork it; toffee sets fast).
  3. Let it cool until firm—about 20–30 minutes at room temperature.

Step 4: Cut into Pieces

  1. Once fully set, lift the parchment and place the slab on a cutting board.
  2. Use a sharp knife to cut into small squares or rectangles (bite-size is best).

Tip: If it cracks unevenly, that’s totally fine—rustic pieces still look great after dipping.

Step 5: Melt the White Chocolate

  1. Melt white chocolate in the microwave in 20–30 second bursts, stirring each time.
  2. Stop as soon as it’s smooth. White chocolate burns easily, so go slow.

(Or melt gently over a double boiler.)

Step 6: Dip the Toffee

  1. Dip each toffee piece halfway or fully into melted white chocolate.
  2. Let excess chocolate drip off.
  3. Place on parchment.

Step 7: Add Cinnamon Sugar

While the chocolate is still wet:

  1. Sprinkle the cinnamon sugar generously over the top.
  2. Let it set completely until the chocolate hardens (about 30–60 minutes at room temp).
Churro Toffee (Disneyland Copycat)

Pro Tips for Perfect Toffee

  • Use medium heat: Too high = scorched/burnt flavor.
  • Heavy-bottom pan matters: It prevents hot spots and burning.
  • Don’t walk away: Toffee can go from “perfect” to “burnt” quickly.
  • If your toffee separates (looks oily): lower the heat and keep stirring; sometimes it comes back together. If it keeps separating, start over—sad, but best for texture.
  • White chocolate tip: Melting wafers are easiest and set nicely; bar white chocolate can be softer depending on brand.

How to Store Churro Toffee

  • Store in an airtight container at cool room temperature for up to 7–10 days.
  • If your kitchen is warm, store in the fridge (but let it sit 10 minutes before eating so the texture is not too hard).
  • For gifting: layer pieces between parchment in a treat box.

Serving Ideas

  • Add to dessert boards with cookies and fruit
  • Crumble over ice cream
  • Package in small bags with a ribbon for gifts
  • Serve with coffee or hot chocolate (amazing combo)

Leave a Comment