Taco Bell Salted Caramel Churros Copycat Recipe (Value Dessert Review)
For under $2, these are addictive. The salted caramel coating has that perfect sweet-salty thing going on, and they're crunchy outside, soft inside. Great dessert without breaking the bank.
Ingredients
Main ingredients
- water 1 cup
- unsalted butter 1 stick
- granulated sugar 2 tbsp
- all-purpose flour 1 cup
- large eggs 2 pieces
- vegetable oil (for frying) 3 cups
Seasonings/Sauce
- sugar 1 cup
- kosher salt 3 tsp
- cinnamon 1 tsp
- caramel sauce (thick) 1 cup
- MSG (optional, for signature Taco Bell hit) 0.25 tsp
Nutrition summary
Carbohydrates
28 g
59%
Protein
3 g
6%
Fat
8 g
35%
Cooking steps
-
1
In a medium saucepan over medium heat, combine 1 cup water, 1 stick unsalted butter, and 2 tbsp sugar. Stir constantly until the butter melts and the mixture begins to bubble.
-
2
Reduce heat to low. Add 1 cup all-purpose flour all at once, stirring vigorously with a wooden spoon until the dough comes together and pulls away from sides—about 1-2 minutes. This forms a thick, paste-like choux dough (Taco Bell's churros are chewy-soft inside thanks to this step).
-
3
Transfer the dough to a mixing bowl. Let cool 5 minutes, then beat in 2 large eggs, one at a time. Mix until the batter is smooth, thick, and pipeable. (Copycat tip: Don’t skip cooling the dough; it prevents eggs from scrambling and ensures a fluffy interior.)
-
4
Meanwhile, heat 3 cups vegetable oil in a deep pan to 375°F. While oil heats, fill a piping bag fitted with a large star tip with the churro dough for classic ridged crunch.
-
5
Pipe 5-inch strips directly into the hot oil, using scissors to cut. Fry in batches for 2-3 minutes per side until deep golden brown and crispy. Drain on paper towels. Keep oil at 375°F to prevent oiliness.
-
6
Mix 1 cup sugar, 3 tsp kosher salt, 1 tsp cinnamon, and 0.25 tsp MSG (optional) in a shallow dish. While still hot, immediately roll churros in the salted cinnamon-sugar mix for a bold sweet-savory punch.
-
7
Drizzle each churro generously with thick caramel sauce, letting it coat ridges and pool in cracks. (Secret weapon: The salted sugar and caramel layer is what makes Taco Bell’s new experience drop unforgettable.) Serve warm for the ultimate copycat crunch-meets-chewy bite.
Personalized Q&A
Q. Does this actually taste like the Taco Bell version?
Yes! This copycat recipe uses a classic choux dough for the signature crunchy-outside, soft-inside texture, and the salted cinnamon-sugar seasoning with caramel drizzle matches Taco Bell’s bold sweet-salty bite. MSG adds a hit of umami just like their iconic menu items.
Q. How do I keep my churros crispy, not soggy?
Keep your oil hot—375°F is ideal. Fry in small batches and drain on paper towels so excess oil doesn’t soak in. Roll churros in seasoning while hot to lock in crispness, just like Taco Bell’s layered crunch.
Q. Can I swap out any ingredients if I don’t have MSG or thick caramel sauce?
You can skip MSG (it’s optional for the signature Taco Bell flavor boost). For caramel sauce, use any store-bought or homemade version, but a thicker sauce clings better to the churros for the best copycat experience.
Q. How many calories and carbs are in a serving?
Each churro serving is about 190 calories with 28g carbs, 3g protein, and 8g fat—pretty close to Taco Bell’s dessert sizing for a fun treat.
Q. How should I store and reheat leftovers?
Store leftover churros in an airtight container at room temperature for up to one day, or refrigerated for 2-3 days. Reheat briefly in a hot oven (400°F for 4 minutes) to restore crispness—wait to drizzle with caramel until serving.
