Directions: |
Directions:Place parchment paper in large baking sheet. I used the half sheet size.
Place the butter, sugar and salt in a large saucepan over medium heat, stirring until the butter is melted. Mixture will come to a boil, and cook until the mixture becomes a dark golden color. Cook and boil until the temperature has reached 285 degrees F (137 degrees C). Continue stirring occasionally.
As soon as toffee reaches temperature, pour into prepared baking sheet. At this point, you can leave whole, and let set up for 20 minutes in refrigerator. Melt wafers according to package directions and pour over toffee. Sprinkle with cinnamon/sugar mixture and let set up another 40 minutes. When set, break toffee into pieces and enjoy!
OR if you want your toffee to look just like the ones that Disneyland Bakeries serve, after toffee sits in baking sheet for about 2 minutes, take a plastic knife and start cutting into squares. Toffee will still be soft, so you want to cut the squares at this point. I go over these lines at least 4 or 5 times as the toffee starts to continue setting up. Once you are happy with your squares, place in refrigerator and let set for at least 20 minutes. Melt wafers according to package directions and dip each square into chocolate. Place onto parchment paper and sprinkle with cinnamon/sugar mixture. Let set up another 40 minutes and then enjoy! |
This recipe for Churro Toffee, by 