Thank you Karo® Syrup for sponsoring this post. Celebrate sweet moments together with Karo®!
In 2019, my family and I went on a trip to Spain and became obsessed with churros. We tried various churros from all over the country. While there, we fell in love with these thin, artisan churros from a place called the Chocolatería 1902. After what has felt like a lifetime since our last vacation, I decided to bring a little taste of Madrid home. Today’s post is my very own twist on authentic, artisan churros with a Churro Fries Charcuterie Board.
Churro Fries Charcuterie Board
This Churro Fries Charcuterie Board begins with a simple homemade churro recipe. In Spain, churros are traditionally served with chocolate to dip. For the charcuterie board, I included three churro dips including creamy peanut butter dip, a rich chocolate dip and a sweet and decadent caramel dip.
All three dips featured on this Churro Fries Charcuterie Board were made with Karo® Syrup. Karo Syrup is a versatile ingredient that perfects anything from delicious marshmallows, fudges, caramels, pies and scotcheroos to sticky cinnamon rolls, sauces and glazes. Karo Syrup delivers a smooth, amazing texture with balanced sweetness that lets the true flavor of other ingredients shine through.
Dips for Churro Fries
Servings: 6
Ingredients
PEANUT BUTTER DIP
- 1/2 cup creamy peanut butter
- 1/2 cup Karo Light Corn Syrup
- 2 cups powdered sugar
- 2 TBSP heavy cream
- 1 TSP vanilla extract
CHOCOLATE SAUCE DIP
- 12 ounce bag mini chocolate chips, semi sweet
- 1 cup heavy whipping cream
- 1/2 cup Karo Light Corn Syrup
CARAMEL SAUCE DIP
- 1 cup Karo Light Corn Syrup
- 1 1/4 cups packed brown sugar
- 1/4 cup butter
- 1 cup heavy whipping cream
Instructions
PEANUT BUTTER DIP
- In a large bowl, combine all ingredients and beat until smooth. If mixture is too thick, add more cream.
CHOCOLATE SAUCE DIP
- Pour the chocolate chips into a metal bowl.
- Combine the cream and corn syrup in a heavy saucepan and bring to a simmer. Pour the hot liquid over the chocolate and allow to melt. Whisk to combine.
CARAMEL SAUCE DIP
- In a saucepan, heat corn syrup, brown sugar and butter to boiling on low heat. Stir constantly until slightly thickened. Stir in whipping cream, heat to boiling. Cool about 30 minutes.
The dips and toppings can be prepared in advance. Your charcuterie board will be simple to pull together once the fresh churro fries are ready. You’ll want to have everything ready because churros are best served warm.
Churro Fries
Servings: 6
Ingredients
For Churros
- 1 cup water
- 1/4 cup unsalted butter, cubed
- 1 TSP granulated sugar
- 1/4 TSP Salt
- 1 cup all purpose flour
- 1 egg
- 1/2 TSP vanilla extract
- Vegetable or Canola Oil, for frying
For Coating
- 1/2 cup sugar
- 3/4 TSP ground cinnamon
Instructions
For Coating
- For the coating, whisk together sugar and cinnamon, set aside.
For Churros
- Heat oil in large pot (enough to cover/deep fry churros) over medium heat.
- To prepare churro batter, combine water, butter, sugar and salt in a large saucepan. Bring to a boil over medium-high heat. Add flour and reduce heat. Cook and stir until full mixed and batter is smooth.
- Transfer batter to a large mixing bowl. Allow to cool for 5 minutes before adding final ingredients. Add vanilla and egg to batter and blend until batter thickens. Keep mixing until full incorporated. Batter will be sticky.
- Transfer batter to a 16-inch piping bag fitted with a rounded star. Pipe mixture into heated oil and cut into fry lengths with scissors. Fry until golden brown. Transfer to paper towels to absorb excess oil then quickly coat in cinnamon-sugar mixture. Repeat process with remaining batter. Do not overcrowd pan.
- Serve warm with dipping sauces.
Looking for even more churro recipes? Try my Pumpkin Churro Cheesecake Bars or my fun, kid-friendly Cinnamon Sugar Waffle Sticks.
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