An absolute favorite summer treat are Smores! But the traditional store bought version can get boring (at least for me). I’ve been making my own marshmallows for 2 years now and I love have the versatility in this homemade confection. When I learned of the Feed Feed and Ghirardellis smore contest, I wanted to create my homemade churro smores!
This dessert does take some effort, but it is TOTALLY worth it! You really can’t get any better than sandwiching a gooey, toasted marshmallow in between a fried sweet dough thats rolled in cinnamon sugar! Also, don’t forget the chocolate. I used a salted caramel dark chocolate in these smores, but feel free to use whatever it is you like 🙂
- 3 tablespoons gelatin (can use agar agar)
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 tablespoon good quality vanilla
- 1 cup cold water, divided
- 1 cup powdered sugar
- 1 1/2 tablespoons granulated sugar
- 1 cup water
- 1/2 teaspoon salt
- 2 Tablespoons vegetable oil
- 1 cup all-purpose flour
- 2 quarts oil for frying
- Cinnamon Sugar
- 1/2 cup granulated sugar
- 2 teaspoon ground cinnamon
- Place gelatin and 1/2 cup cold water in bowl of stand mixer fitted with whisk attachment; this allows the gelatin to bloom.
- In a heavy bottom sauce pan, mix together sugar, salt, corn syrup, and remaining 1/2 cup water.
- Stir the mixture and heat to a temperature of 240 degrees.
- Begin whisking gelatin and slowly stream in sugar mixture.
- Add in vanilla extract
- Continue whisking until light and fluffy; about 15 minutes.
- Once the mixture resembles marshmallow fluff, turn off mixture
- Line a baking sheet with parchment paper. Dust it with powdered sugar.
- Spread marshmallow fluff evenly across pan
- Allow to set for a minimum of an hour.
- Remove from pan and cut into desired shape.
- Dust with more powdered sugar
- Combine 1/2 cup sugar with the cinnamon in a shallow bowl. Set aside.
- Line a plate with paper towels.
- In a small saucepan over medium heat, mix together the water, 1 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil.
- Bring the mixture to a boil then remove it from the heat.
- Stir in the flour. Mix until it forms a ball.
- Heat vegetable oil in a large, heavy-bottomed pot set over medium-high heat until it reaches 350 degrees.
- Transfer the dough to a pastry bag fitted with a large star tip.
- Pipe the dough into pinwheels (about 5 inches wide). Press the pinwheels down gently until they are flat.
- Fry the churros in oil until golden brown.
- Transfer the churros to the paper towel-lined plate to drain, then roll them in the cinnamon sugar mixture.
- Build your smores
- Enjoy 🙂
You will need a candy thermometer to make the marshmallows. They are easily found at kitchen stores and on amazon. For the churros, you will need a star icing tip. These are also readily available.
Make this recipe? I’d love to see! Tag me using #CreateAmandasPlate