I love caramel apples just as much as I enjoy funnel cake, so when you get the taste of both in one dessert, it’s absolute bliss! It’s a good idea to double this recipe, as you’ll have everyone coming back for more.
Sift together two cups of Bisquick, and one teaspoon of cinnamon in a medium-size mixing bowl until combined
In a separate bowl with a mixer, combine three-quarters of a cup of coconut milk, two eggs, one teaspoon of vanilla extract, one-half cup of applesauce, and one-quarter of a cup of granulated sugar. Mix until fully combined.
Add the dry ingredients to the wet ingredients and mix until well blended.
Scoop batter into a squeeze bottle or a ziplock bag with a corner cut off.
Heat 2 inches of oil in a large skillet until it reaches 375°F.
Pipe batter into the oil, making a funnel cake shape.
Fry cake for 30 seconds on each side, or until golden brown. Flip, so both sides fry evenly.
Remove cakes from the oil and transfer them to a paper towel-lined plate to drain.
Caramel Sauce
Place one cup of granulated sugar, one-quarter cup of water, and one teaspoon of corn syrup into a large non-stick saucepan. Stir until combined.
Heat the mixture over medium heat until the sugar dissolves and bubbles, stirring constantly for approximately four minutes.
Once the sugar boils, it will turn a deep amber color, usually, after ten minutes. Keep stirring as the sugar can easily burn and you would have to start over again.
Add six cubes of butter and stir constantly using a wooden spoon until melted and combined.
Remove the pot from the heat and slowly add one-half cup of heavy cream while stirring vigorously. Stir in one teaspoon of vanilla.
Let the caramel cool before storing.
Top the funnel cakes with powdered sugar, vanilla ice cream, apple pie filling, and caramel sauce.