Churro toffee recipe Disneyland imitator

On May 11, 2020

Churro toffee recipe Disneyland imitator

This is our happiest place on earth-one of our favorite snacks on Churro Toffee! These toffee cubes are dipped in white chocolate and covered with cinnamon and sugar.

We like cinnamon + sugar and everything from Disney! ! If you do the same, you will also like our fritters recipe and fritter funnel cake!

Disney’s famous toffee! !

We all know that Disney is not only famous for its rides and entertainment activities. They are also famous for their delicious food!

In fact, Disney believes that it has the best food and changes it according to seasons and events to keep it out of this world. Not long ago, they introduced a new snack called Churro Toffee at California Adventure’s Trolley Treats. This toffee is cut into cubes, dipped in white chocolate, and covered with cinnamon and sugar.

Fortunately for all of us, it is now available in Disneyland and Downtown Disney. But what’s better is that if you can’t go to the park soon, you can now do this kind of enjoyment at home! ! Yes, using a recipe adapted from Picky Palate, we recreated this delicacy, and I am happy to report that it tastes like a Disney version!

These ingredients

This recipe does not require too many ingredients, but like most toffees, it requires a little bit of butter and sugar.

Here are the materials you need to make this kind of hospitality:

2 cups salted butter
2 cups sugar
2 teaspoons vanilla
1 cup sugar
2 tablespoons cinnamon
2 packs of Ghirardelli white melted wafers (10 ounces each)

We also recommend using a candy thermometer and a large, heavy bottom pan to make toffee. Other supplies include parchment paper and jelly rolls.

How to make fritters toffee

Making toffee is easy, but there are a few steps and parts that you need to work quickly, so keep that in mind. We do recommend that you make sure you have all the raw materials and supplies ready so that you don’t have to grab things when time is pressing. 😉

Prepare. Line the baking sheet/jelly roll pan with parchment paper. In addition, mix the cinnamon sugar mixture and place in a bowl. Set aside. We also recommend putting a few pieces of parchment paper near the cinnamon and sugar to put the toffee together.

toffee. Add the butter, sugar and vanilla to a large saucepan (thick bottom), melt over medium heat, and stir until the butter is melted and the ingredients are mixed.Add your candy thermometer to the pot and continue cooking the mixture until it turns golden brown (or approximately 285 degrees). Note: Be sure to stir constantly and don’t remove from the fire to prevent the toffee from separating.

Act fast. This is where it needs to be fast, because the toffee solidifies very quickly. Once the toffee reaches that color and temperature (about 15 minutes or so), pour it into the prepared slices/plates. Leave it for a minute or so, then cut into cubes (approximately 4 inches by 4 inches) with a plastic knife like Disneyland. Make sure the incision passes through. Leave it for about 20 minutes (you can put it in the refrigerator to speed up the process).

Clean up. Use a paper towel to absorb the excess butter and oil from the toffee, then place it on a new piece of parchment paper.

chocolate. Put the wafers in a small pot to melt the chocolate, and keep stirring under low heat until melted and smooth.

dip. Hold the edge of the square block, place the melted chocolate on it with a spoon, and knock off the excess.

Cinnamon + sugar. Place it on a bowl of cinnamon and sugar, spoon the mixture onto the toffee, then place it on a new piece of parchment paper. Place before packaging or eating.

Recipe tips:

Cut: If you don’t want to make them perfectly shaped like Disney, you can simply let the toffee cool in the refrigerator, then break/cut it into pieces (after adding white chocolate, cinnamon + sugar on top). You end up They will come in different sizes and shapes, but they will be equally delicious. Once broken, dip in chocolate and sprinkle with cinnamon mixture.

The right temperature: Use a candy thermometer to make this toffee easy to stir. All you have to do is to reach 285 degrees Fahrenheit for soft toffee and 300 degrees Fahrenheit for hard cracked toffee. If you don’t have a candy thermometer, you only need to perform a water quality test to ensure that the correct temperature is reached. Getting the right temperature is very important. Too low, the toffee will not solidify. Too high, the toffee will burn. Put a bowl of cold water next to the stove. When you think the toffee is ready, use a spoon to put a piece of toffee into cold water.

Soft cracks like toffee and butterscotch: the bubbles on the top will become smaller, thicker, and tighter. There is very little water left in the syrup. When the toffee falls into the water, it should separate into threads. When you bend the cords, they should be stiff but flexible.
Hard cracks like chips and suckers: there is almost no water in the syrup. When a clump falls into the water, it forms strands. When you bend the brackets, they should break.

How to store + more fritters!

Store: Toffee can be stored in an airtight container for 1-2 weeks. Be sure to separate the layers with wax or parchment paper.

Other fritters snacks:

More Disney recipes

Course dessert

American cuisine

Preparation time 10 minutes

Cooking time 15 minutes

Set time 20 minutes

Total time 45 minutes

24 servings

Calories 250 kcal

Author Little Luna

2 c salted butter
2c sugar
2 teaspoons vanilla
If you want, you can eat 1/2 c more white chocolate wafers
1c sugar
2 tablespoons cinnamon

Prepare your workspace:

Place a piece of parchment paper on the baking/jelly roll paper.
Add 1 cup of sugar and 2 tablespoons of cinnamon to a bowl, mix and set aside.
Place a few sheets of parchment paper near the bowl with the cinnamon mixture.

toffee

Using a large, thick-bottomed saucepan, add butter, sugar, and vanilla over medium heat. Stir until the butter melts and all the ingredients are combined.
Insert the candy thermometer into the bottom of the mixture. Stir continuously until the thermometer reaches 285°F. The candy will turn golden brown. This will take about 15 minutes.
Once the toffee turns golden brown and the temperature reaches 285°F, pour the entire pan into paper lined with parchment paper.
Let us sit for a few minutes and then cool down a bit.
Cut the toffee into cubes. Disneyland cut their toffee into 4 inches x 4 inches. Using a plastic knife helps to cut through the whole piece of toffee.
Let the toffee solidify completely. This takes about 20 minutes at room temperature, or you can put the pan in the refrigerator.
If you find any excess oil/butter on the toffee, just use a paper towel or napkin to blot it dry. Place the individual squares on a separate piece of parchment paper.
In a small saucepan, melt the chocolate wafers over low heat until smooth.
Place each piece of toffee in the corner of the chocolate tin. Spoon the chocolate on one side of the toffee, or you can dip the toffee on all sides of the chocolate coating. Wipe off excess chocolate.
Now put the toffee on the cinnamon sugar bowl. Sprinkle the sugar mixture on top of the toffee. It will stick to the white chocolate.
Place on a piece of parchment paper to cool and secure.
After setting, you can put them in beautiful packaging or eat them directly.

The recipe is adapted from picky tastes.

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