Disneyland Churro Toffee Copycat — Detailed Instructions and Pictures!

Churro Toffee is quickly rising the ranks as one of the most popular Disneyland treats. I personally rate this confection as my #1 gotta-have at Disneyland! Unfortunately for the east-coasters, this has not made its way across the country to Walt Disney World — but that makes it even more special when you are at the Happiest Place on Earth!  You can buy them at Downtown Disney at Disneyland at Marcelline Confectionary and at California Adventure at Trolley Treats.

Some people may be intimidated by the thought of making this candy — but don’t fear! I have included detailed instructions  and pictures to help you along the way. And as always, if you have any questions, leave me a comment! I usually respond to comments in a few minutes and I would love to help you have this in your home.

Some things to keep in mind:

Use a “heavy bottomed” pot if you have one to boil the sugar and butter mixture. This helps regular the temperature better.  I use an All Clad  pot that I got at a garage sale for $7. They are amazing but are PRICY new. This one is more budget friendly.

You NEED to use a candy thermometer for this. I’m sure if you made it enough times, you could intuit when it was done….but I’m sure not at that point.  This is the one I use (it is only $7!) but I don’t love it. I wish I had a flat one like this so it wouldn’t roll around on the pan.  And it’s only $10. These aren’t expensive.

I laid out how I do the chocolate and sugar part — but you can do whatever works for you. If you want to drizzle them in chocolate and sprinkle them in sugar; you do you boo.

Enjoy! One whole pan of these cost about $4, whereas one Churro Toffee costs like $6 for one square.

If you want regular churros, check out my post here!

Print Recipe

Disneyland Churro Toffee

Just like the irresistible candy found at Marcelline Confectionery and Trolley Treats, this Churro Toffee is a perfect copy-cat! Follow the instructions carefully and you'll really wow your friends -- and yourself!

Course

Dessert, Snack

Keyword

churro toffee, churros, disney churros, disney parks, disneyland churros

Servings

Dozen Mini Squares

Ingredients

• 2 Cups Butter 4 sticks
• 2 1/2 Cups Sugar
• 6 Tablespoons Corn Syrup
• 6 Tablespoons water
• 2 Teaspoons vanilla extract
• 10 Cups Sugar Just need lots and lots
• 6 Tablespoons Cinnamon To Taste
• 2 12oz Bags White Chocolate Chips

Course Dessert, Snack Keyword churro toffee, churros, disney churros, disney parks, disneyland churros Servings Dozen Mini Squares Ingredients 2 Cups Butter 4 sticks 2 1/2 Cups Sugar 6 Tablespoons Corn Syrup 6 Tablespoons water 2 Teaspoons vanilla extract 10 Cups Sugar Just need lots and lots 6 Tablespoons Cinnamon To Taste 2 12oz Bags White Chocolate Chips

Instructions

1. In a heavy bottomed, medium size pot, put in the butter, 2 ½ cups sugar, corn syrup and water, and stir continuously over medium heat until melted and it begins to boil.

   
2. Once it begins to boil, stick in a candy thermometer and DO NOT STIR. Wait patiently until the temperature reaches “Hard Crack” stage, which is just over 300F.
3. Remove from heat and stir in the vanilla.
4. Have a cookie sheet ready lined in parchment paper. Carefully pour the molten mixture onto the center of the lined sheet and allow gravity to spread the mix out.
5. Wait about 8-10 minutes for the toffee to slightly cool, and then “score” or scrape the toffee into the size squares you want using a bench scraper or knife.

   
6. Once it begins to harden, gently break the toffee along the score lines you made. I like to make mine mini-squares that are about 2 inches square. Ones from Disneyland are more like 5 inches square.

   
7. Allow the toffee to cool completely.
8. Pour one bag of white chocolate chips into a medium, microwave safe plastic bowl. Microwave on high for 30 seconds. Stir. An additional 15 seconds. Stir. Another 15 seconds. You want the chips to just barely melt. Repeat until it gets there.
9. You can continue to the next step using that bowl, or I like to move my chocolate to a smaller container so the chocolate is deeper -- like a 4 inch tupperware.
10. Prepare another baking sheet (that has sides) by filling about ½ inch deep with sugar and sprinkle with cinnamon to taste. Stir up. Fill a bowl with sugar and cinnamon as well and have a spoon ready inside it.
11. This next part is up to you how you do it -- this is my process (and these are right hander instructions): --Using your left hand, rub a single square of toffee with a paper towel to remove excess butter. --Drop the toffee with your left hand into the melted white chocolate. --Use your right hand to grab the toffee at two adjacent corners. Drag through the chocolate to completely coat. --Tap the toffee on the edge of the bowl, scraping the sides of the toffee, but not the faces of the toffee. --Carefully place using your right hand onto the baking sheet of cinnamon sugar -- do not let any sugar get on your fingers! --Use your left hand to scoop some of the bowl cinnamon sugar and sprinkle all over the exposed side of the chocolate on the toffee.

    
12. Continue until you have done 12 (or filled the cookie sheet) and allow the little sand babies to sit buried on the cookie sheet of sugar until the chocolate has fully hardened.

    
13. Remove them from the sugar and repeat the process with the rest of the toffee.
14. The cinnamon sugar can be packed up and reused for more Churro Toffee, or cinnamon toast, or whatever you use cinnamon sugar for!

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