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+ servings

Apple Caramel Funnel Cake

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.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings 6 people

Ingredients
  

Funnel Cake

  • 2 cups Bisquick
  • 1 tsp ground cinnamon
  • ¾ cup coconut milk
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup apple sauce
  • ¼ cup granulated sugar
  • vegetable oil (for frying)

Caramel Sauce

  • 1 cup granulated sugar
  • ¼ cup water
  • 1 tsp corn syrup
  • 6 tbsp butter (cubed)
  • ½ cup heavy cream
  • 1 tsp vanilla

Topping

  • confectioners' sugar
  • apple pie filling
  • vanilla ice cream
  • caramel sauce

Instructions
 

Funnel Cake

  • 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.
  • Serve and enjoy!
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