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Churro Toffee Recipe

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4.3 from 54 reviews

  • Author: Amina
  • Total Time: 45 minutes
  • Yield: 24 servings

Description

This Churro Toffee Recipe combines rich, buttery toffee with a delightful cinnamon sugar coating and a smooth white chocolate dip, inspired by the classic flavors of churros. The toffee is simmered until perfectly caramelized, then cut into squares, dipped in melted white chocolate, and rolled in cinnamon sugar for a crunchy, sweet treat that’s perfect for sharing or gifting.

Ingredients

Toffee

  • 1 1/2 cups (3 sticks or 340 g) salted butter
  • 1 1/2 cup (300 g) granulated sugar
  • 2 Tablespoons water
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract

Topping

  • 2 (10 ounce) bags white chocolate melting wafers (I used Ghirardelli)
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Prepare: Line a 13×18 inch baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Melt butter and sugar: In a medium, heavy-bottomed saucepan, combine the butter, sugar, water, and salt over medium-low heat. Stir frequently with a wooden spoon until the butter melts and the sugar dissolves. Leave the spoon in the pot and clip on a candy thermometer, making sure it does not touch the bottom of the pan.
  3. Simmer the caramel: Stir occasionally while simmering the mixture until it reaches a deep amber color and the candy thermometer hits 285°F. This takes about 20 minutes. Remove from heat immediately and stir in the vanilla extract.
  4. Pour into pan and cool: Pour the hot caramel evenly onto the prepared baking sheet and allow it to cool for 3-5 minutes. Then, slice into squares by making multiple cuts in both directions (I did 4 slices across by 6 slices down for 3×3 inch squares). Dab the surface with a paper towel if it appears too greasy.
  5. Prepare cinnamon sugar: In a shallow bowl, combine the granulated sugar and ground cinnamon for dipping the toffee later.
  6. Melt white chocolate: In a microwave-safe bowl, melt the white chocolate wafers at 50% power for 1-2 minutes, stirring until smooth.
  7. Dip toffee squares: Using a fork, dip each cooled toffee square into the melted white chocolate, tapping off excess chocolate against the side of the bowl.
  8. Coat with cinnamon sugar: Immediately roll the chocolate-coated toffee in the cinnamon sugar mixture, flipping to coat all sides.
  9. Cool and set: Place the coated toffee pieces on parchment paper and allow them to set for about 20 minutes until the chocolate hardens.

Notes

  • Using a candy thermometer ensures the caramel reaches the perfect temperature for a crisp toffee texture.
  • Room temperature butter and careful temperature control help prevent burning the toffee.
  • If the toffee feels greasy when cutting, dabbing the surface with a paper towel reduces excess oil for easier handling.
  • White chocolate melting wafers provide a smooth coating, but regular white chocolate can be used with careful melting.
  • Store in an airtight container at room temperature to keep toffee crispy.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://aminabakes.com/churro-toffee-recipe/