1-First Step: Prep and mise en place* Line a half sheet pan (18 x 13 inches) with parchment paper so the toffee can cool and lift easily.* Measure ingredients ahead: have 4 sticks of butter (2 cups), 2 cups sugar, 1 teaspoon salt, your 3 bags of white melting wafers, and the cinnamon sugar mix ready.* Set out a candy thermometer and a plastic knife if you plan to cut squares while the toffee is still soft.

2-Second Step: Melt butter and dissolve sugar* In a large saucepan over medium heat, add the butter, 2 cups white granulated sugar, and 1 teaspoon salt. Stir constantly until the butter is fully melted and the sugar begins to dissolve. Keep the heat steady to avoid burning.

3-Third Step: Bring to boil and watch the temperature* Bring the mixture to a boil, and continue cooking while stirring occasionally. Use a candy thermometer and cook until the mixture reaches 285 degrees F. This is the hard-crack stage, which yields a snappy, crunchy toffee.* If you don’t have a thermometer, you can test by dropping a small amount into ice water: it should form brittle threads. Remove from heat immediately once 285 degrees F is reached.

4-Fourth Step: Pour the hot toffee* Carefully pour the hot toffee mixture onto the prepared half sheet pan lined with parchment. Spread gently if needed, but be careful: the mixture is extremely hot.

5-Fifth Step: Choose your finishing method* Option 1:* Let the toffee set in the refrigerator for 20 minutes so it firms up.* While it cools, melt the white melting wafers (or white chocolate chips or vanilla almond bark) in a microwave in 30-second bursts, stirring between bursts, or use a double boiler. If using chips and they are thick, add a teaspoon of neutral oil to smooth the consistency.* Pour the melted wafers over the set toffee, then immediately sprinkle the cinnamon sugar topping (1/2 cup granulated sugar mixed with 1 tablespoon ground cinnamon) while the chocolate is tacky.* Let the chocolate set for about 40 minutes before breaking into pieces.* Option 2 (To mimic churro look):* After pouring the toffee, wait 2 minutes for it to begin to set but remain soft.* Using a plastic knife, cut the toffee into squares while still soft go over the lines multiple times for clean edges.* Refrigerate the cut toffee for 20 minutes to firm up the squares.* Melt the wafers and individually dip each square into the white chocolate, then place the dipped squares back onto parchment paper.* Sprinkle the cinnamon sugar topping immediately and let set for about 40 minutes before serving.

6-Final Step: Break, serve, and store* Once fully set, break into pieces or separate the pre-cut squares. Serve on a platter with coffee, hot cocoa, or a spicy latte.* Store leftovers in an airtight container for up to 3 days at room temperature, or refrigerate for longer storage. For details on storage, see the Storage section below.