Churro Toffee
Churro Toffee
Ingredients
For the Toffee
- 2 sticks butter
- 1 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
For the Topping
- 1 bag white chocolate, (approximately 10-12 ounces)
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- 1
Line a baking sheet with parchment paper and set aside. This will be used to pour the hot toffee onto.
⏱️ 1 min
- 2
In a heavy-bottomed saucepan, combine the 2 sticks of butter, 1 cup of granulated sugar, and 1/4 cup of water. Stir the mixture well with a whisk to combine the ingredients.
⏱️ 2 min
- 3
Place the saucepan over medium-high heat. Bring the mixture to a rolling boil, stirring occasionally to prevent scorching. Insert a candy thermometer into the mixture, ensuring it does not touch the bottom of the pan.
⏱️ 3 min
- 4
Continue to boil the mixture, stirring frequently, until the candy thermometer registers 300°F. This is the hard crack stage for toffee. Be attentive as the temperature rises quickly towards the end.
⏱️ 15 min•🌡️ 300
- 5
Immediately remove the saucepan from the heat. Carefully stir in the 1 teaspoon of vanilla extract. Be cautious as the mixture will bubble vigorously.
⏱️ 1 min
- 6
Carefully and quickly pour the hot toffee mixture onto the prepared baking sheet lined with parchment paper. Use an offset spatula or the back of a spoon to spread it evenly into a thin layer.
⏱️ 2 min
- 7
Allow the toffee to cool slightly on the baking sheet while you prepare the chocolate. It should still be warm enough for the chocolate to melt, but not so hot that it separates.
⏱️ 10 min
- 8
In a separate heatproof bowl, melt the 1 bag of white chocolate. This can be done using a double boiler method (placing the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water) or in a microwave in 30-second intervals, stirring after each, until smooth.
⏱️ 5 min
- 9
Once the toffee has cooled slightly (Step 7), spread the melted white chocolate evenly over the top of the toffee layer using an offset spatula or the back of a spoon.
⏱️ 2 min
- 10
In a small bowl, combine the 1/2 cup of granulated sugar and 1 teaspoon of cinnamon. Mix thoroughly with a spoon until well combined.
⏱️ 1 min
- 11
Generously sprinkle the cinnamon sugar mixture over the melted white chocolate layer while the chocolate is still wet. This will ensure the topping adheres.
⏱️ 1 min
- 12
Allow the Churro Toffee to set completely at room temperature until firm, or place it in the refrigerator for faster setting. This can take anywhere from 30 minutes to an hour.
⏱️ 60 min
- 13
Once completely set and firm, break the Churro Toffee into desired pieces. Store in an airtight container at room temperature.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Churro Toffee
For the Toffee
- 2 sticks butter
- 1 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
For the Topping
- 1 bag white chocolate, (approximately 10-12 ounces)
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- 1
Line a baking sheet with parchment paper and set aside. This will be used to pour the hot toffee onto.
⏱️ 1 min - 2
In a heavy-bottomed saucepan, combine the 2 sticks of butter, 1 cup of granulated sugar, and 1/4 cup of water. Stir the mixture well with a whisk to combine the ingredients.
⏱️ 2 min - 3
Place the saucepan over medium-high heat. Bring the mixture to a rolling boil, stirring occasionally to prevent scorching. Insert a candy thermometer into the mixture, ensuring it does not touch the bottom of the pan.
⏱️ 3 min - 4
Continue to boil the mixture, stirring frequently, until the candy thermometer registers 300°F. This is the hard crack stage for toffee. Be attentive as the temperature rises quickly towards the end.
⏱️ 15 min•🌡️ 300 - 5
Immediately remove the saucepan from the heat. Carefully stir in the 1 teaspoon of vanilla extract. Be cautious as the mixture will bubble vigorously.
⏱️ 1 min - 6
Carefully and quickly pour the hot toffee mixture onto the prepared baking sheet lined with parchment paper. Use an offset spatula or the back of a spoon to spread it evenly into a thin layer.
⏱️ 2 min - 7
Allow the toffee to cool slightly on the baking sheet while you prepare the chocolate. It should still be warm enough for the chocolate to melt, but not so hot that it separates.
⏱️ 10 min - 8
In a separate heatproof bowl, melt the 1 bag of white chocolate. This can be done using a double boiler method (placing the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water) or in a microwave in 30-second intervals, stirring after each, until smooth.
⏱️ 5 min - 9
Once the toffee has cooled slightly (Step 7), spread the melted white chocolate evenly over the top of the toffee layer using an offset spatula or the back of a spoon.
⏱️ 2 min - 10
In a small bowl, combine the 1/2 cup of granulated sugar and 1 teaspoon of cinnamon. Mix thoroughly with a spoon until well combined.
⏱️ 1 min - 11
Generously sprinkle the cinnamon sugar mixture over the melted white chocolate layer while the chocolate is still wet. This will ensure the topping adheres.
⏱️ 1 min - 12
Allow the Churro Toffee to set completely at room temperature until firm, or place it in the refrigerator for faster setting. This can take anywhere from 30 minutes to an hour.
⏱️ 60 min - 13
Once completely set and firm, break the Churro Toffee into desired pieces. Store in an airtight container at room temperature.
⏱️ 1 min