These are Mexican-style Churros with Spicy Dark Chocolate Caramel Dipping Sauce.
Pipe’em, Fry’em and Dip’em
Adapted from The Kitchy Kitchen. Time: 20-30 minutes. Yield: 8-12 Churros (depending on size).
Ingredients:
1 cup Water
2 Tablespoons White Sugar
2 Tablespoons Butter, melted
1 teaspoon Salt
1 cup All-purpose Flour
2 quarts Vegetable Oil for frying
Topping:
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
Dipping sauce:
Fat Toad Farm Spicy Dark Chocolate Caramel Sauce
Directions:
In a small saucepan over medium heat, combine water, sugar, salt, and butter. Bring to a boil and remove from heat. Immediately stir in flour and mix until it forms a ball. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F. Pipe strips of dough four inches long into hot oil using pastry bag. Fry until golden (about 10 minutes, constantly flipping); drain on paper towels.
Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon sugar mixture. Warm the caramel over medium heat in a small sauce pan and serve with the churros.