Comments on: Churros with Dulce de Leche Sauce

By: Favorite Wedding Details for 2010 – The Sweetest Occasion

Favorite Wedding Details for 2010 – The Sweetest Occasion — Wed, 13 Jan 2010 16:04:46 +0000

[...] {Photo by Cannelle et Vanille | Photo from Butter Sugar Flour.} [...]

By: Linda

Linda — Sat, 06 Jun 2009 02:50:54 +0000

Sure Shannon! :)

By: Shannon L

Shannon L — Wed, 03 Jun 2009 23:41:06 +0000

i will be making these tomorrow! do you mind if i post my experience making these on my blog? i will for sure link to your page!

By: Linda

Linda — Sun, 12 Apr 2009 04:08:07 +0000

Hey Linda,

Strange that 2ish hours didn’t work for you. Hmm…

By: fooddesigner

fooddesigner — Mon, 06 Apr 2009 10:23:47 +0000

just tried your recipe- it wasn’t a rich caramel colour. I suggest to anyone who does make it to leave it in for 4-5hours…it really does become a delicious nutty brown caramel!

By: Aylin

Aylin — Wed, 11 Feb 2009 10:11:15 +0000

THESE LOOK AMAZING LINDA…..

By: Sara

Sara — Thu, 05 Feb 2009 18:08:46 +0000

Wow, these look amazing. I have added to my must try list, hopefully I will find the time sooner rather than later.
Thanks!

By: David Santos

David Santos — Tue, 09 Dec 2008 17:48:25 +0000

Brilliant posting and good food! Congratulations!!!

By: Maris

Maris — Thu, 04 Dec 2008 04:12:53 +0000

Love it! These would be a wonderful dessert to pair with Mexican food for dinner.

By: Diana

Diana — Wed, 03 Dec 2008 19:55:26 +0000

I’ve been hunting for a churro recipe I will have to try this they look so good.

A safer suggestion for the Dulce de Leche that I use is to bake the condensed milk. Pour the condensed milk in a small pan like a pie plate cover with foil, place that in a larger pan. Pour some boiling water halfway up the pan and bake at 350 degrees for about an hour until its a caramel color. No scary exploding can to deal with.