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!
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.
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.
Remove from heat and stir in the vanilla.
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.
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.
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.
Allow the toffee to cool completely.
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.
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.
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.
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.
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.
Remove them from the sugar and repeat the process with the rest of the toffee.
The cinnamon sugar can be packed up and reused for more Churro Toffee, or cinnamon toast, or whatever you use cinnamon sugar for!