Chocolate Churros:

1. Line two half sized sheet pans with parchment, set aside. Mix together 1/2 cup of granulated sugar and cocoa powder in a long shallow bowl or loaf pan, set aside. In a 9×12 baking pan, pour red sanding sugar on one side, and blue sanding sugar on other sprinkling stars over all the sugar, set aside.
   
2. In a medium sized saucepan over medium-high heat, combine water, butter, sugar and salt. Bring to a boil, or until butter has melted.
3. Turn burner to low and sift in all the flour and cocoa powder. Stir until there are no visible flour lumps and dough has begun to stick together in a ball and pulled away from the sides of the pan.
4. Remove pan from heat and let sit 5 minutes. Then stir in each egg until incorporated. Dough will appear to break or become lumpy. Continue to stir until it forms a smooth, sticky dough.
   
5. Fill a pastry bag fitted with a Wilton 1 M open star tip half full with batter (see notes below on filling pastry bags) and pipe 8″ long dough onto the sheet pan. I was able to fill two sheet pans with all the batter.
6. Refrigerate dough at least 30 minutes and up to two days. Batter will stiffen the more it sits, so let the dough come to room temperature before frying.
7. Fill a dutch oven or deep frying pan with vegetable oil at least 2″ up the side of the pan (I found a 1/2 gallon of avocado oil worked for me in my large dutch oven. See note below about reusing oil.). Heat oil to 340-350°f, using a candy thermometer to keep the temperature constant. You may need to adjust heat up or down during cooking.
8. Place churros 2-3 at a time in the cooking oil for 6 minutes, turning after 3 minutes with a spatula. Wait until oil comes back to temperature before adding next batch.
9. Using a spider or large spatula, remove churros from oil and drain on a cooling rack over parchment or on a paper towel. Wait at least a minute and then toss the churro in the chocolate sugar, tapping off any excess, and then moving the churro in the red and blue sugar mix, keeping the colors separate while mixing.
10. While churros cool slightly, make the marshmallow creme dip.

Marshmallow Creme:

1. Combine glucose or corn syrup, egg white, and salt in the bowl of a stand mixer. Beat on high for 5-10 minutes until doubled in size.
2. Once doubled, move speed to low and pour in powdered sugar in a constant stream and mix until fully combined. You may have to stop and scrape down sides of bowl. Add in one tablespoon of milk. Add in additional milk if you’d like the creme runnier. Mix in vanilla extract.
3. Remove 1/2 cup of mixture into a separate container and add in 3-4 drops of red food dye until desired color is reached.
4. The rest of the marshmallow creme can be sealed in an air-tight container and refrigerated up to two weeks.
5. Dip churros in marshmallow creme. Enjoy!