Churros with Chocolate Sauce

Directions

1. Wash hands with soap and water.
2. In a shallow dish, combine ¼ cup sugar and cinnamon; set aside.
3. In a large saucepan over medium heat, combine water, brown sugar, salt and ? cup butter; bring to a boil. Remove from the heat and stir in flour and mix until well blended.
4. In a medium bowl, whisk together eggs and vanilla; add to the flour mixture and stir until well blended and all the egg mixture is completely mixed in. Note: Stirring into the flour will take some time. Wash hands with soap and water after handling eggs.
5. Preheat 2-inches vegetable oil in a 10- to 12-inch frying pan to 375 degrees Fahrenheit.
6. Fill a large pastry bag with dough and attach a tip size 4B.
7. Test your oil with a small amount of dough. The dough should bubble up immediately. Once oil is hot enough, squeeze about 4-inches of dough into oil. Add as many 4-inch-long churros as will fit comfortably without overcrowding.
8. Cook for 1-2 minutes and turn over with a slotted spoon and cook for another minute or until golden brown. Remove with a slotted spoon and place on a paper towel-lined plate to absorb excess grease; let cool slightly.
9. While still warm, sprinkle each churro with the sugar and cinnamon until heavily coated.
10. In the top of a double boiler, melt remaining butter and chocolate bar. Add cayenne, chili powder and remaining sugar; stir until smooth. Slowly add in cream and pinch of salt. Mix to combine. Serve sauce immediately with the churros.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!