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Easy Apple Funnel Cake Recipe with Homemade Caramel Sauce

Easy Apple Funnel Cake with Homemade Caramel Sauce

Small cinnamon apple funnel cakes are fried until golden, dusted with confectioners’ sugar, and served warm with a quick homemade caramel sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Funnel Cakes
  • 1 1/2 cups All-purpose flour
  • 2 tablespoons Granulated sugar
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Salt
  • 1 large Large egg
  • 3/4 cup Whole milk
  • 1 teaspoon Vanilla extract
  • 1 medium Medium apple, peeled, cored, and finely diced
  • As needed for frying Vegetable or canola oil
  • As needed for serving Confectioners’ sugar
Homemade Caramel Sauce
  • 1 cup Granulated sugar
  • 6 tablespoons Unsalted butter, cut into pieces
  • 1/2 cup Heavy cream
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Salt

Method
 

Step-by-Step
  1. Make the caramel first. Heat the sugar in a heavy saucepan over medium heat, stirring occasionally, until it melts and turns amber.
  2. Remove the saucepan from the heat and carefully whisk in the butter. The mixture will bubble vigorously.
  3. Slowly add the heavy cream while whisking. Cook for 1–2 minutes, then stir in the vanilla and salt. Set aside to cool slightly.
  4. Whisk together the flour, sugar, baking powder, cinnamon, and salt in a large bowl.
  5. In a second bowl, whisk the egg, milk, and vanilla. Add the wet ingredients to the dry ingredients and stir just until combined.
  6. Fold in the finely diced apple. The batter should be thick but pourable; add a tablespoon or two of milk if necessary.
  7. Heat about 2 inches of vegetable or canola oil to 350–375°F (175–190°C) in a deep, heavy pan.
  8. Transfer the batter to a squeeze bottle, piping bag, or measuring cup with a narrow spout. Drizzle it in a loose spiral into the hot oil, working in batches.
  9. Fry each funnel cake for about 1–2 minutes per side, until golden brown. Turn carefully with tongs.
  10. Drain the funnel cakes on paper towels. Dust with confectioners’ sugar and serve warm with the caramel sauce.

Notes

Finely dice and thoroughly dry the apple before adding it to the batter. Keep the oil near 350–375°F and avoid overcrowding the pan. Remove the caramel sugar from the heat before adding butter and cream, and add the cream slowly. The caramel sauce thickens as it cools.