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Recipe Detail Page
Funnel Cake Caramel Apple Sundaes
Summer 2022
Sweet and salty, soft and crunchy, this sundae has it all. The recipe yields extra funnel cakes, so you can choose the prettiest six for serving and save the rest for snacking. (It’s impossible not to eat one while frying!) There will also be a surplus of caramel sauce, but it lasts for a month in the fridge and can be used for dipping apples or drizzling on cakes or ice cream.
Serves 6
CARAMEL SAUCE
1/2 cup (125 mL) unsalted butter
1/4 cup (60 mL) apple juice
1 cup (250 mL) sugar
1/2 cup (125 mL) heavy cream, at room temperature
1 tsp (5 mL) Calvados or rum
1/2 tsp (2 mL) pure vanilla extract
1/2 tsp (2 mL) fine sea salt
SAUTÉED APPLES
1 1/2 tbsp (22 mL) unsalted butter
2 large Honeycrisp apples, about
1 lb (455 g), peeled, cored, cut into 1/2-inch (1-cm) cubes
FUNNEL CAKES
2 cups (500 mL) all-purpose flour, sifted
1/4 cup (60 mL) sugar
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) salt
2 large eggs
1 1/2 cups (375 mL) whole milk
1 tsp (5 mL) pure vanilla extract
4 cups (1 L) canola or sunflower oil for frying
Vanilla ice cream
Chopped pretzels to garnish
1. For the caramel sauce, place butter and apple juice in a medium-size heavy-bottom saucepan over medium heat. Cook until butter is melted then whisk in sugar. Raise heat to medium-high. Cook, standing over pan so it doesn’t burn, until mixture turns amber, 4 to 6 minutes. Remove from heat. Carefully whisk in cream in three stages, keeping your hands and face back to avoid steam. Add Calvados or rum, vanilla and salt. Whisk until smooth. Cool completely. Transfer to an airtight container. Cover and refrigerate up to 1 month. Before serving, transfer to a small saucepan over medium-low heat. Cook, stirring often, until warm.
2. For the apples, heat butter in a large nonstick frying pan over medium-high heat. Add apples. Cook, stirring often, until browned and slightly al dente, 10 to 12 minutes. Transfer to a plate to cool. (Cooked apples can be covered and refrigerated up to 3 days. Bring to room temperature to serve.)
3. For the funnel cakes, whisk flour, sugar, baking powder and salt in a mixing bowl. In a separate bowl, whisk eggs, milk and vanilla. Lightly whisk wet into dry until smooth. Cover and refrigerate for 30 minutes.
4. Heat oil in a cast-iron skillet or deep heavy-bottom frying pan with a candy thermometer attached to 375°F (191°C). Place cooling racks over two baking sheets.
5. While oil is heating, divide batter between two 12-inch (30-cm) disposable piping bags— use highball glasses to hold bags upright. Twist tops and secure firmly with twist ties. Refrigerate one bag until needed.
6. Cut a 1/2-inch (1-cm) opening at the tip of a piping bag. Working one at a time, carefully squeeze batter in a circular motion over oil to form a 5-inch (12-cm) round. Cook until nicely browned, flipping once, 1 to 2 minutes per side. Transfer to cooling rack. (While funnel cake is frying, place piping bag upside down in a 1-L plastic container to keep the tip upright so it doesn’t leak out.) Repeat until batter is used up. (Funnel cakes can be made ahead and left at room temperature for up to 4 hours. Reheat in a 300°F (149°C) oven until hot and crisp, 3 to 5 minutes.
7. To serve sundaes, place warm funnel cakes on six salad plates. Divide apple mixture, spooning it into centres. Top each one with a 1/4-cup (60-mL) scoop of ice cream. Drizzle with warm caramel sauce. Sprinkle with pretzels and serve immediately.
Serves 6
