The most ooey Gooey churro smores recipe
A delicious fried churro rolled in cinnamon and sugar, dipped in marshmallow and then drizzled with milk chocolate. The most perfect campfire snack ever!
Equipment
- Deep fryer or large pot
- Electric hand mixer
- Stand Mixer with whisk attachment
- Home Decor
- Measuring cups and spoons
- Piping bag with ½ in star tip
- Scissors
Ingredients
Churros
- 1 cup water
- 5 tablespoon unsalted butter
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups vegetable oil for frying
Churro Coating
- ⅓ cup granulated sugar
- 1 tsp cinnamon
Marshmallow
- 2½ teaspoon gelatin 1 package
- 1 cup granulated sugar
- ⅓ cup water
- ¼ cup water
Chocolate drizzle
- ¾ cup milk chocolate Hershey's bars
Instructions
Churros
- In a medium saucepan, combine the water, butter, sugar and salt. Bring to a boil over medium heat. Remove from heat.
- Add flour in butter mixture. Stir briskly until a ball forms. Put dough into a mixing bowl and let cool for 5 minutes.
- Whisk the eggs and vanilla extract in a small bowl.
- WIth an electric hand mixer on medium speed, beat half of the egg mixture until just combined. Mix in the remaining egg mixture until completely smooth.
- In your frying pan or electric fryer, heat the oil to 350°.
- Set up a piping bag with a star tip and fill it with half of the dough.
- Squeeze 3-4 inch lengths of dough into the hot oil. Use your non dominant hand to squeeze and your dominant hand to cut the lengths off with scissors or a knife.
- Fry churros 4 at a time for 2-3 minutes on each side. Turn with a slotted spoon.
- When golden brown, remove to a paper-lined plate to drain.
- While still warm, gently coat with sugar cinnamon mixture and set aside.
Marshmallow
- Pour in ⅓ cup of cold water with the one packet of gelatin into the bowl of a stand mixer. Let it bloom for 5 minutes.
- In a small saucepan, combine the granulated sugar and ¼ cup of water. Stir over a medium-high heat until the sugar dissolves. Stop stirring, and place candy thermometer into the sugar water. Boil until the sugar reaches the soft ball stage (238°).
- Remove syrup from heat; add to the softened gelatin. Hand stir with a whisk for a couple of minutes while cooling down. Place bowl on the mixer stand. Beat on medium-high with the whisk attachment until stiff peaks form and the marshmallow holds shape (8-10 minutes).
Chocolate drizzle
- In a microwavable bowl, melt Hershey's milk chocolate bars at 30 second intervals until smooth and creamy. Set aside.
Assemble of the churro smores
- Dip one end of the churro is the warmed marshmallow (work fast) and set on baking sheet. Once all the churros have been dipped in marshmallow, drizzle the melted chocolate over the churros. Serve and enjoy!
Notes
- Churros are best served immediately and warm. Can keep in the warming tray until serving.
Nutrition
Serving: 27peopleCalories: 386kcalCarbohydrates: 17gProtein: 1gFat: 36gSaturated Fat: 29gCholesterol: 19mgSodium: 29mgPotassium: 24mgFiber: 1gSugar: 13gVitamin A: 86IUCalcium: 6mgIron: 1mg
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