Combine two classic hot chocolate pairings — marshmallows and churros — in one unique sweet that is sure to delight.
| Level: | Easy |
| Total: | 4 hr 30 min |
| Active: | 30 min |
| Yield: | 12 servings |
Ingredients
- One .25-ounce envelope unflavored gelatin (2 1/2 teaspoons)
- 1 1/2 cups granulated sugar
- 1/2 cup corn syrup
- 1/4 teaspoon kosher salt
- 2 vanilla pods, split and seeds scraped (pods reserved for another use)
- 2 tablespoons confectioners’ sugar
- 2 tablespoons cornstarch
- 1/2 cinnamon sugar
- Serving suggestion: hot chocolate
Instructions
- For the churros: Combine the gelatin with 3/4 cup water in a small bowl and set aside.
- Combine the granulated sugar, corn syrup, salt and 1/2 cup water in a medium saucepan and cook over medium heat until it reaches 235 to 240 degrees F (soft-ball stage) on a candy thermometer, 6 to 8 minutes. Remove from the heat.
- Pour the corn syrup mixture into the bowl of a stand mixer fitted with the whisk attachment, along with the bloomed gelatin and vanilla seeds. Whip on high speed until thick and fluffy, about 6 minutes.
- Line a baking sheet with parchment. Stir together the confectioners’ sugar and cornstarch in a bowl and dust the parchment with the mixture. Fill a piping bag fitted with a medium open-star tip with the marshmallow mixture. Pipe twelve 4-inch churros onto the prepared baking sheet. Let set at room temperature, about 4 hours.
- For the topping: Fill a wide shallow bowl with some water. Combine the granulated sugar and cinnamon in another wide shallow bowl. Insert a skewer into a churro lengthwise to make a churro pop, then dip in the water and roll in the cinnamon sugar. Repeat with the remaining churros. Serve with hot chocolate.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 168 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 0 g |
| Sugar | 39 g |
| Protein | 1 g |
| Cholesterol | 2 mg |
| Sodium | 59 mg |