Go Back

Equipment

  • Candy Thermometer
  • Sheet Pan
  • Parchment paper

Ingredients

  • 2 cups butter
  • 2 cups sugar
  • 1 tsp salt
  • 2 bags Ghiradelli White Melting Wafers 3 bags if you coat both sides of toffee

Churro Topping:

  • 1/2 cup sugar
  • 1 tbls cinnamon

Instructions

  • Melt butter, sugar and salt in saucepan over medium heat, stirring until melted and combined. Add candy thermometer to the saucepan. Continue to stir, allowing mixture to turn a dark golden color. Boil until the temperature reaches 285 degrees F.
  • Line sheet pan with parchment and pour toffee mixture into prepared pan. Place pan into refrigerator for 20 minutes or 10 in the freezer.
  • In a microwave safe bowl, melt chocolate wafers in 30 second increments, stirring in-between until completely melted.
  • Remove sheet pan from refrigerator and pour melted chocolate over the top of the hardened toffee. While the chocolate is still tacky, sprinkle with cinnamon sugar “churro topping” mixture. Return to fridge or freezer to harden.
  • If you prefer both sides of your toffee coated in chocolate, repeat step 3 melting additional chocolate.
  • When first layer has set up, gently flip toffee over using parchment and pour the remaining melted chocolate candy over the exposed toffee.
  • Sprinkle with remaining churro topping mixture. Return to fridge or freezer to fully set up.
  • Once toffee has hardened, break toffee by hand into small pieces.