Easy Churro Candy Cane Fondue

by Emma Wills
Churro Candy Cane Fondue
Churro Candy Cane Fondue
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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Churro candy canes

  • 115g butter
  • 2tbsp caster sugar
  • 1 cup/ 225ml  water
  • 3 eggs
  • 145g  plain flour
  • pinch of salt

Other items needed

  • Dark chocolate
  • Caster/granulated sugar
  • Cinnamon
  • Fondue kit or a bowl for the chocolate if you do not have one

Instructions

Candy cane churros

  1. Heat the water, butter & sugar in a saucepan.
  2. Once the butter and sugar have melted. Add the salt & flour, stir until it forms a dough & comes away from the sides of the saucepan. Remove from the heat to cool for 5-10 minutes.
  3. Add one egg at a time, mix using the dough hook attachments on your hand mixer. Do not add the next egg until the first one is fully combined.
  4. Once the churro dough is nice and smooth, spoon into a piping bag with a 1m open star tip.
  5. Pipe candy cane shapes on to baking paper.
  6. Freeze the candy cane churros until solid, then fry on each side until golden brown & cooked all the way through. The ideal temperature to fry churros is between 180c- 190c. You can use a food thermometer to make sure the temperature of the oil.
  7. Place on paper towels to soak up any excess oil, then dust in cinnamon sugar whilst still hot.
  8. Add chocolate in the fondue bowl, melt using a candle underneath. Hang the churros over the side of the bowl for presentation and dip away!
Did You Make This Recipe?
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