Dip this favorite Mexican treat in caramel before devouring.
Have everything ready to go when you’re ready to fry so you aren’t distracted when working with the hot oil. Make sure the churros are hot when you toss them with the sugar—you want lots of it to stick to the exterior of the churros.
If you’re making the real-deal caramel dip, resist the urge to stir! Stirring will cause crystallization and a not-at-all-smooth caramel. Avoid the stir.
If you don’t have a star tip, go ahead and pipe them out with a round tip. If you don’t want to bother with piping, spoon small spoonfuls of dough directly into the hot oil.
For a quick version of the caramel dip, unwrap 30 caramel candies. Combine the candies with 1/2 cup of whipping cream in a saucepan and gently heat, stirring frequently, until melted and combined. Stir in 1/4 teaspoon of coarse sea salt.