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“CHURROS de la Casa”. This dessert will change your life!

With Cinco de Mayo coming up you must make Churros de las Casa!  This perfect combo of cinnamon and sugar with chocolate and caramel syrup will have your party guests wanting more!  Seriously, this recipe is to die for!

When my hubby, in-laws, and I were vacationing in Cabo, we ate at a resort right on beach called La Hacienda Beach Club.  We ordered a dessert called, “Churros de la Casa”, meaning churros of the house.  I didn’t know what to expect, but when I saw the caramel and chocolate sauces they brought out with the churros, I knew I had chosen the right dessert!  I concocted a recipe and the first time was definitely a charm!  Here’s what I did:

Baked Cinnamon Churros.  This recipe can be found HERE.  These “cheater churros” are so easy to make:

1 package frozen pastry puffs
1/4 cup butter, melted
2 teaspoons ground cinnamon
1/2 cup sugar

Preheat oven to 450 degrees F.  Unfold and cut puff pastry sheets in half lengthwise, and cut each half crosswise into 1-inch-wide strips.  Place strips on a lightly greased parchment paper-lined baking sheet. Bake 8-10 minutes or until golden brown (mine only took 8 minutes). Meanwhile, combine sugar and cinnamon.  Remove pastry sheets from oven and brush in butter, then roll in cinnamon-sugar mixture.  Let stand on a wire rack 5 minutes or until dry.
Makes 18 churros.

Now onto the sauces.  This is THE BEST Hot Fudge recipe that I got from my mom a few years ago.  Every time I make it someone always asks for the recipe.  I cannot believe I haven’t posted it yet!  You will be eating the leftovers (if there are leftovers) with a spoon for sure!

Yummiest Hot Fudge
1 cup sugar
2 tablespoons cocoa powder
2 tablespoons butter
1 tablespoon karo syrup
1 cup evaporated milk
1 teaspoon vanilla

Whisk together sugar and cocoa in saucepan on low heat for 2 minutes.  *Whisk the whole two minutes.  Take off stove and add butter, karo syrup, and evaporated milk and mix in.  Turn the stove on high and stir constantly until it comes to a rolling boil.  Reduce heat to a low boil and let it continue to boil for 7 minutes stirring occasionally.

Take off heat and add vanilla.  Let cool for 5 minutes.

I have tried and tested some caramel sauces and this one was found over at Pies & Plots.  It is very delicious and pretty easy if you ask me.

 Extraordinary Caramel Sauce

3 cups granulated sugar
½ cup water
½ teaspoon kosher salt
½ cup light corn syrup
1 ½ cups heavy cream
½ stick unsalted butter, cold, cubed
2 teaspoons pure vanilla extract

In a large saucepan, combine sugar, water, salt, and syrup over medium heat. Stir the mixture frequently until the sugar is dissolved. Once this happens stop stirring. Allow the mixture to come to a boil and bubble vigorously until it is golden brown and fragrant.  Be sure not to overcook the caramel; it is very easy to burn.

Remove the pan from the heat and carefully add the heavy cream. Stir vigorously to combine it and scrape any hard bits off the bottom of the pan. Add the vanilla and butter and stir to combine. If the caramel is a little too light or clumpy, put it back over the heat for a moment or two while stirring. Caramel may be stored in the refrigerator for up to one week in a bowl tightly covered with plastic wrap. It may be rewarmed in the microwave before using.

**Here is a huge tip to help you save time**
Because the churros themselves only take 8-10 minutes in the oven, make your sauces ahead of time.  These sauces require lots of tending while on the stove-top and the last thing you want while serving guests this dessert is for the sauces to boil over and ruin your stove-top.  I KNOW FROM EXPERIENCE!

Try making the sauces the day before and storing them in your fridge.  Just reheat them in the microwave or on the stove-top before serving.  In my opinion, sauces are better when reheated anyways because they are thicker!
…Just a thought!
Please enjoy Churros de la Casa.  I know you will.  I might go make some right now!
If you like Churros, be sure to check out my



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