This Disneyland Churro Toffee is a cross between the ever popular classic churro and delicious homemade toffee. The buttery toffee squares are coated in smooth white chocolate and topped off with a cinnamon sugar mixture. The first bite of this delectable treat is pure Disney magic. It's a major hit at the Parks for a good reason!
If you love making delicious treats and love foods from the Disney Parks, I have some perfect recipes like my Jolly Holiday Raspberry Rose Macarons or my Homemade Churros. You could also have some fun making my Gourmet Homemade Caramel Apples, New Orleans Beignets, and Homemade Soft Pretzels!
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Disneyland's churro toffee is one of the most popular items at Disneyland Resort and Disney California Adventure! Originally you could ONLY get this scrumptious treat at Disney California Adventure Park’s Trolley Treats located on Buena Vista Street. In the past year it has gained in popularity and is now sold at all the Disneyland bakeries including Marceline's Confectionery in Downtown Disney District.
We love all things Disney and our favorite part about visiting these theme parks is trying all the treats. If you have a sweet tooth like me, Disneyland truly is the happiest place on earth! Dole whip, churros, Mickey ice cream bars, Jolly holiday raspberry macaron ( my copycat recipe here!), and mickey pretzels are just some of my favorite treats you can find on Buena Vista Street and Main Street.
There is nothing better than buying a sweet treat at Candy Palace and munching away while strolling through the park. It's the perfect way to enjoy the day!
We especially like to travel to Disneyland during the Holiday Season to catch all the seasonal treats, and luckily this delicious square of toffee can be found all year. We love it so much I had to try and make it at home! Luckily, making Disneyland copycat recipes is so fun! It brings a little bit of that Disney magic home with you.
For anyone that cannot hop on over to that magical place, you can make the Disneyland copycat churro toffee recipe right at home! It's really quite simple and can be made in your own kitchen, no standing in line! I have detailed instructions below to ensure this Disney Churro Toffee is just as good as the real thing.
Why You'll Love This Recipe
- It's super easy even if you don't have candy making experience.
- Unlike regular toffee, folks with nut allergies can enjoy this nut-free toffee.
- The toffee is basically a homemade English toffee recipe and the toffee alone is such a tasty treat by itself!
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Butter - I always use salted butter for my baking.
- Sugar - Just plain granulated sugar.
- Light Brown Sugar
- Baking Soda - This is my secret ingredient that makes this Toffee the best in the world.
- White chocolate - The Ghirardelli white chocolate melting discs are my favorite. In a pinch you can use white chocolate chips but in my opinion they don't melt as smoothly.
- Vanilla Extract
- Almonds - these are optional but the official version in Disneyland has chopped almonds.
- Cinnamon-Sugar - mix the cinnamon and sugar to sprinkle on the melted chocolate coating on top of the toffee to get that nice Churro flavor!
You'll also want a thick bottomed sauce pan which helps the toffee cook more evenly. If this is your first time making toffee, you will need a candy thermometer (affiliate link) too.
How to Make This Recipe
Line a baking sheet or cookie sheet with parchment paper. You could even use a half-sheet tray as well. Combine the 2 tablespoons of cinnamon and 1 cup sugar in a bowl and set aside. Toast almonds by spreading them in a single layer on a baking sheet and baking for 9-10 minutes at 350°F. Chop with a sharp knife or food processor (affiliate link) and set aside for later.
Mix the toffee ingredients. Heat the sticks of butter, 2 cups of sugar, and light brown sugar in a large, thick bottomed saucepan over medium heat, stirring frequently until combined.
Continue to cook so the sugar dissolves, stirring frequently, almost constantly, until thermometer reaches 285 F and the toffee has turned a golden brown, almost peanut butter color. The mixture will bubble and boil! This usually takes about 10-15 minutes.
Once it reaches 300°F quickly remove the toffee from heat and immediately stir in the chopped almonds, vanilla extract, baking soda, and salt.
Pour toffee onto prepared baking sheet. Quickly spread it out into a thin, even layer. Immediately cut the hot toffee into 4X4-inch squares. A plastic knife usually works well while the toffee is still warm before it has a chance to set up. You may need to repeat the cuts a second time. Or if the toffee hardens too quickly, you can score it with a metal knife and then snap it apart. Even if you don't get perfect squares the toffee will still taste just as amazing with irregular shapes.
Melt white chocolate wafers in a bowl or square dish. Dip the whole toffee square in white chocolate to cover it, then immediately either sprinkle with the cinnamon sugar mixture before the white chocolate coating has a chance to harden or place the dipped toffee into the bowl of cinnamon sugar mixture and spoon the mixture on top of it to completely coat the outside of the white chocolate with cinnamon sugar.
Place toffee pieces on parchment paper to set up completely, about 20 minutes or so.
Using a candy thermometer is key and will take out the guesswork when it comes to candy making but I have heard some people place an almond next to the pan and when it reaches the color of the almond skin, it's ready. I also liken the color of the ready toffee to peanut butter.
The Churro Toffee Square can be found at Trolley Treats (Disney California Adventure Park), Candy Palace and Candy Kitchen (Disneyland Park), or Marceline's Confectionary (Downtown Disney).
Unfortunately, this famous churro toffee is only found at Disneyland, not Walt Disney World. Although it's become so popular I wouldn't be surprised if you could find it there soon!
The only difference between the two is American Toffee is usually made with the addition of a type of nut, usually almonds. Traditional English toffee is nut free.
Either! For a slightly softer toffee you need to reach 285 degrees F. For a hard crack toffee it needs to be 300 degrees F.
- If you are worried about cutting the toffee into squares or you are just short on time, you can just leave the toffee as is in the pan, let it set up a little and just spread the white chocolate over top. Sprinkle the cinnamon sugar on top and then let it continue to set. Once fully set just break it up however you want!
- You will need a candy thermometer (affiliate link) for the toffee. You can find candy thermometers at most grocery stores or online.
- Make sure you have everything laid out and ready to go before you start cooking. You will want to move pretty quickly with some of the steps.
How to Store
Toffee will stay good for 3-4 weeks when stored in an airtight container. Be sure to separate layers with wax or parchment paper.
You can also freeze toffee for up to 3 months in an airtight container.
More Candy Recipes
- Grandma Nash's English Toffee
- Homemade Turtles Candy
- Easy Homemade Peppermint Bark
- Old-Fashioned Easy Peanut Butter Fudge
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Churro Toffee (Disneyland Copycat Recipe)
- 2 cups salted butter
- 2 cups granulated sugar
- ⅔ cup light brown sugar
- ¼ cup water
- 2 teaspoons vanilla extract
- ¾ cup toasted almonds, chopped
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 bags ghiradelli white chocolate melting wafers
- 1 cup granulated sugar
- 2 Tablespoons cinnamon
- Line baking sheet with parchment paper. Combine cinnamon and sugar in a bowl and set aside. Toast the almonds by spreading in a single layer on a baking sheet and baking for 9-10 minutes at 350°F. Chop with a sharp knife or food processor and set aside.
- Combine butter, sugar, and water in a large, thick bottomed saucepan over medium heat, stirring frequently until the butter has melted and everything starts to combine. Continue to cook, stirring frequently, almost constantly, until thermometer reaches 300°F and the toffee has turned a golden brown, almost peanut butter color, about 10-15 minutes. Remove from heat and immediately stir in almonds, vanilla extract, baking soda, and salt.
- Pour toffee onto prepared baking sheet. Let stand for 1-2 minutes to cool slightly, then cut into 4x4-inch squares with a plastic knife while still warm. You may need to repeat the cuts a second time. Let the toffee set completely to harden up (about 20 minutes).
- Melt white chocolate. Dip toffee squares in white chocolate to coat, then shake off excess chocolate. Place the dipped toffee squares into the container of cinnamon sugar and cover it with the cinnamon sugar mixture so it gets coated on the top and bottom. Let the white chocolate set up for a minute or two, then transfer the toffee pieces to a piece of parchment paper to set up completely. Repeat with all of the toffee squares.
- Stores for 3-4 weeks in an airtight container at room temperature. Can be frozen.
- Leftover cinnamon sugar mixture can be stored in a container and used to make cinnamon toast.
- You can make this toffee without the almonds for a nut-free version.
- For a slightly chewier, softer toffee, you can cook it to 285°F (soft-crack stage) instead of all the way to 300°F.
Reader questions and reviews
I love your Carmel recipe I make it weekly all my friends love it too. Thanks for such a great recipe.
You're welcome! I'm glad you like it!