Churro Toffee
Crunchy, caramely toffee, enrobed in smooth white chocolate and covered with sugar and cinnamon. An amazing amalgam of two tasty treats.
A Disney treat that you can make at home!
SUPPLIES
An 8×8 baking pan
Some parchment or waxed paper
A large saucepan
A thermometer
A shallow bowl
INGREDIENTS
220g (1 cup) sugar
30g (2 tbsp) cold water
32g (4.5 tsp) corn syrup
200g (1 stick + 6tbsp) butter
1/4t salt
And 1 teaspoon vanilla extract
221g (8oz) white chocolate chips or melting wafers
220g (1 cup) sugar
2T of cinnamon
DIRECTIONS
Line an 8×8 pan with greased parchment or waxed paper.
In a large saucepan, add 220g (1 cup) sugar, 30g (2 tbsp) cold water, 32g (4.5 tsp) corn syrup, 200g (1 stick + 6tbsp) butter
Start with the temperature on low, stirring until the sugar is dissolved, then increase the temperature to medium high. This gradual increase helps keep the butter from separating out.
Bring it to a boil, stirring occasionally.
Once it starts to boil, put a lid on the pan for a couple of minutes to wash down the sides.
Remove the lid and insert your thermometer.
Let the temperature come up to the Hard Crack stage, which is 300 degrees Fahrenheit, 149 degrees Celsius.
Remove the pan from the heat and add 1/4t salt and 1 teaspoon vanilla extract. Be careful when adding the vanilla, as it may spatter.
Pour it into the prepared pan.
As the toffee starts to set, gently score the toffee. This will make it easier to break into uniform pieces.
Score this a few times throughout the setting period.
Once the toffee is fully set, break it into pieces.
If there’s any butter coating the toffee, wipe it off. That will help the white chocolate to adhere.
Into a bowl, place 220g (1 cup) sugar and 2T of cinnamon.
Melt the white chocolate.
Coat a piece in the melted white chocolate, and place it in the bowl of sugar and cinnamon.
Spoon some of the mixture over the top, shake off the excess, and place the toffee on the lined cutting board.
Continue with the rest of the pieces and let the coating set.