Combine two classic hot chocolate pairings -- marshmallows and churros -- in one unique sweet that is sure to delight.
Recipe courtesy of Food Network Kitchen
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Total:
4 hr 30 min
Active:
30 min
Yield:
12 servings
Level:
Easy
Total:
4 hr 30 min
Active:
30 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: a candy thermometer; a piping bag fitted with a medium open-star tip; 12 wooden or bamboo skewers

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.

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