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:

8oz 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.