Ingredients
Toffee
- 2 cups unsalted butter (4 sticks)
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- Three 10-ounce bags Ghirardelli White Melting Wafers
Churro Topping
- ½ cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- Prepare pan: Line a standard baking sheet or 9×13-inch pan with parchment paper, making sure to spray it thoroughly with cooking spray to prevent sticking. Proper lining is essential for easy removal of the toffee later.
- Cook the toffee: In a large, high-sided pot, combine butter, sugar, salt, and vanilla extract. Attach a clip-on candy thermometer to the pot. Heat mixture over medium, stirring just until butter melts, then leave it undisturbed. Allow it to boil and cook until reaching 285°F, this usually takes about 20 to 30 minutes. Use a candy thermometer for accuracy.
- Pour and set toffee: Once the mixture hits 285°F, immediately pour it onto the prepared pan. Let it rest for 5 to 10 minutes until it is still soft but starting to set.
- Score toffee: Using a knife or pizza cutter, gently score grooves into the toffee to facilitate breaking it later. You can remove the parchment to a cutting board for easier cutting. Make about 12 to 15 large squares or 24 smaller bite-sized pieces, but don’t fully separate them yet.
- Cool completely and break apart: Let the toffee fully harden at room temperature, then break it apart along the scored lines. Pat off any excess butter that might have leaked out using paper towels.
- Melt white chocolate: Melt one bag of Ghirardelli White Melting Wafers in a medium bowl. This brand is recommended for its smooth, even melting qualities.
- Mix churro topping: In a separate bowl, combine cinnamon and sugar. You can keep it in the bowl or spread it out on parchment for easier dipping.
- Coat toffee: Dip each piece of toffee into the melted white chocolate, then spoon or sprinkle the cinnamon sugar topping over all sides. Place coated pieces on parchment paper to set. Repeat until all toffee is coated, melting more chocolate as needed.
- Set chocolate coating: Allow the toffee to set at room temperature for 60 to 90 minutes. Avoid refrigeration to prevent the cinnamon sugar from liquifying and to maintain the best texture.
- Store: Keep churro toffee airtight at room temperature for up to 2 weeks or freeze for up to 4 months. Thaw fully at room temperature before serving to avoid texture issues.
Notes
- Be very careful when making toffee as the molten sugar mixture is extremely hot and can cause severe burns; keep children away during cooking.
- Do not skip using parchment paper with cooking spray; foil or wax paper will not work properly and make removal difficult.
- Use a clip-on candy thermometer for accuracy and safety when monitoring toffee temperature.
- For a time-saving shortcut, you can refrigerate the toffee briefly to speed up setting before scoring, but this is optional.
- Using Ghirardelli White Melting Wafers is strongly recommended for smooth melting and coating; white chocolate chips are not suitable.
- Allowing the coated toffee to set at room temperature keeps the cinnamon sugar topping crisp and prevents it from becoming sticky or liquidy as can happen in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert/Candy
- Method: Stovetop
- Cuisine: American
