Churro Wontons With Salted Butter Caramel Dipping Sauce
- 30 wonton wrappers
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- Oil for deep frying
- 1 cup granulated sugar
- 6 tablespoons (salted, not unsalted) butter
- 1/2 cup + 2 tablespoons heavy cream at room temperature
- 1/2 teaspoon vanilla extract
- 1 teaspoon kosher salt
1. Cut the wonton wrappers into thirds. Stack 2 pieces on top of each other and cut a slit (about 1-inch in length) down the center of the pieces. Pull one end through the slit in the pieces to make a bow shape. Repeat the process with the rest of the wrappers.
2. Mix the granulated sugar and ground cinnamon together and put in a sifter.
3. Heat about 1/2-inch of oil in a heavy-bottomed pot until it registers 350 degrees Fahrenheit. Add six to eight wontons at a time; cook until golden and crisp on one side, and then flip them over and cook them until they are golden and crisp on the other side. Carefully remove them from the oil (take care not to splatter hot oil on yourself!) and set them on paper towels to drain. Give them a shower of cinnamon and sugar. Repeat with the remaining wontons.
1. In a heavy-bottomed pot (aim for using a pot on the larger side to give the sugar room to do its thing) melt the sugar over medium heat, stirring the sugar constantly with a wooden spoon to keep it from burning or melting unevenly. The sugar is done when it has liquefied and is a dark rich copper color.
2. When the sugar is done, add the butter all at once, and stir rapidly until it has melted, then turn off the heat. Carefully pour in the heavy cream–the mixture will foam and splatter and bit. Stir everything together until the sauce is smooth. Stir in the vanilla extract and kosher salt. Serve.
* Leftover sauce can be stored in the refrigerator and brought back to temperature by heating it briefly (about 30 seconds) in the microwave.