Churro S’mores with Chocolate and Marshmallow Sauce

S’mores are one of my favorite childhood treats. Try swapping out graham crackers for warm, sugary churros. You won’t be disappointed!

Homemade Churros

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: 1 dozen, 4-inch churros

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup water
  • 1/2 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 cup all purpose flour
  • 3 large eggs, beaten
  • Vegetable oil
  • CINNAMON SUGAR
  • 1 cup granulated sugar
  • 2 tablespoons ground cinnamon

Instructions

  1. In a medium saucepan over medium-high heat, melt butter.
  2. Stir in water, and sugar and bring to a boil.
  3. Reduce heat and stir in flour. Continue to stir over low heat for about 1 minute. Remove from heat and allow to cool. Note, make sure the dough has cooled in order to prevent eggs from scrambling. Incorporate 1 egg at a time into the dough, stirring until well mixed and the dough is smooth.
  4. Prepare a pastry bag fitted with a large star tip. Set aside.
  5. Prepare cinnamon sugar by mixing together granulated sugar and ground cinnamon in a shallow pan.
  6. Line baking sheets with paper towels and set aside near frying station.
  7. Using a wok, or large saucepan, heat vegetable oil to a temperature of 350°F.
  8. Pipe 4-inches of dough into the oil, no more than three at a time. Fry until golden brown, using tongs to turn the churros.
  9. Note, maintaining the oil temperature at around 350°F is important. If the oil becomes too hot, the churros will brown quickly on the outside, not thoroughly cooking through.
  10. Remove crispy churros from the oil and roll into the cinnamon sugar.
  11. Set on prepared baking sheets to cool. Continue steps until all the dough has been fried.
http://www.christyvega.com/uncategorized/churro-smores-chocolate-marshmallow-sauce/

Chocolate and Marshmallow Sauce

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 6-8

Ingredients

  • Chocolate Sauce
  • 1 tablespoon butter
  • 1 cup heavy cream
  • 8 ounces dark chocolate, chopped
  • 2 tablespoons corn syrup (optional)
  • Marshmallow Sauce
  • 1 cup water, divided
  • 1 teaspoon, unflavored powdered gelatin
  • 1 1/2 cup granulated sugar
  • 1/8 teaspoon salt
  • 1 cup corn syrup
  • 1 1/2 teaspoons vanilla extract

Instructions

  1. To make the chocolate sauce, in a small saucepan, melt butter in heavy cream.
  2. Stir in chocolate until melted and smooth. Remove from heat.
  3. Stir in corn syrup, optional.
  4. Store in an airtight container in the refrigerator for up to two weeks.
  5. To make the marshmallow sauce, in a large mixing bowl, add 1/2 cup water. Sprinkle with gelatin and set a side.
  6. In a small pot, stir in 1/2 cup water, sugar, salt, and corn syrup.
  7. Over medium heat, stir and cook until the sugar has dissolved and a candy thermometer reaches 240F. Remove from heat.
  8. Pour hot syrup over the gelatin mixture and whip on low speed for 1 minute. Increase the speed high, and whip until the sauce becomes thick and shiny. Stir in the vanilla extract.
  9. Store in an airtight container.
  10. To make the s’mores, serve hot churros with chocolate and marshmallow sauce on the side for dipping.
http://www.christyvega.com/uncategorized/churro-smores-chocolate-marshmallow-sauce/

Save

Save

Save

Save