Go Back

Churro Toffee

Churro toffee is buttery homemade toffee dipped in white chocolate and rolled in cinnamon sugar. A candy thermometer helps cook the toffee to 300°F, while a room-temperature rest lets it cool until hard.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling and setting time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 264
Ingredients Equipment Method Notes

Ingredients
  

For the toffee
  • 1 lb unsalted butter cut into pieces
  • 2 cups granulated sugar
  • 0.25 cup water
  • 0.5 tsp kosher salt
  • 1 tsp vanilla extract
For the coating
  • 0.75 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 16 oz white chocolate finely chopped

Equipment

  • 1 9x13-inch metal baking pan
  • 1 3-quart heavy-bottomed saucepan
  • 1 candy thermometer
  • 1 microwave

Method
 

Make the toffee
  1. Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on the sides.
  2. Combine the butter, 2 cups sugar, water, and salt in a 3-quart heavy-bottomed saucepan over medium heat, stirring until the butter melts and the mixture comes to a boil.
  3. Continue cooking and stirring constantly until a candy thermometer reads 300°F, about 12 to 20 minutes.
  4. Remove the pan from the heat and carefully stir in the vanilla.
  5. Immediately pour the toffee into the prepared pan and spread it evenly.
  6. Let it cool completely at room temperature until hard, about 1 hour.
  7. Lift the toffee from the pan using the parchment.
  8. Break the toffee into about 24 pieces.
Coat the toffee
  1. Stir the remaining 3/4 cup sugar and cinnamon together in a shallow bowl.
  2. Melt the white chocolate in a heatproof bowl in the microwave at 50% power, stirring every 30 seconds until smooth.
  3. Dip each toffee piece in the white chocolate and let excess chocolate drip back into the bowl.
  4. Roll each piece in the cinnamon-sugar.
  5. Place the coated pieces on parchment and let set at room temperature for about 30 minutes.

Notes

For the best texture, use a candy thermometer and cook until it reads 300°F. Store airtight in the refrigerator for up to 2 weeks; freezer-friendly for up to 2 months. For a dairy-free variation, use dairy-free butter and white chocolate.