S’mores are one of my favorite childhood treats. Try swapping out graham crackers for warm, sugary churros. You won’t be disappointed!
- 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
- In a medium saucepan over medium-high heat, melt butter.
- Stir in water, and sugar and bring to a boil.
- 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.
- Prepare a pastry bag fitted with a large star tip. Set aside.
- Prepare cinnamon sugar by mixing together granulated sugar and ground cinnamon in a shallow pan.
- Line baking sheets with paper towels and set aside near frying station.
- Using a wok, or large saucepan, heat vegetable oil to a temperature of 350°F.
- 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.
- 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.
- Remove crispy churros from the oil and roll into the cinnamon sugar.
- Set on prepared baking sheets to cool. Continue steps until all the dough has been fried.
Chocolate and Marshmallow Sauce
- 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
- To make the chocolate sauce, in a small saucepan, melt butter in heavy cream.
- Stir in chocolate until melted and smooth. Remove from heat.
- Stir in corn syrup, optional.
- Store in an airtight container in the refrigerator for up to two weeks.
- To make the marshmallow sauce, in a large mixing bowl, add 1/2 cup water. Sprinkle with gelatin and set a side.
- In a small pot, stir in 1/2 cup water, sugar, salt, and corn syrup.
- Over medium heat, stir and cook until the sugar has dissolved and a candy thermometer reaches 240F. Remove from heat.
- 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.
- Store in an airtight container.
- To make the s’mores, serve hot churros with chocolate and marshmallow sauce on the side for dipping.