Caramel Apple Funnel Cakes


Apple Filling:

  • 6 cups diced, peeled, and cored Granny Smith Apples
  • A bit of lemon juice (roughly 1 TBS or so)
  • 1 cup white sugar
  • 1/2 cup lightly packed brown sugar
  • 1/2 tsp cinnamon
  • 1/3 cup cornstarch
  • 1/4 tsp salt
  • 1 cup water
  • Funnel Cakes:
  • 1/4 teaspoon salt
  • 1 1/4 teaspoon baking powder
  • 1 3/4 cups all-purpose flour
  • 2 eggs
  • 3 TBS white sugar
  • 1 1/3 cup milk
  • Vegetable oil, for frying
  • 11 oz bag caramel bits (found in the baking aisle with chocolate chips…alternately could use a bag of caramels, unwrapped)
  • 4 TBS heavy cream
  • Whipped Cream for garnish


  1. Apples: In a large bowl, squirt about a Tablespoon of lemon juice on diced, peeled apples. Toss to coat.
  2. In a heavy saucepan, combine water, cornstarch, both sugars, cinnamon, and salt. Whisk over medium high heat until mixture comes to a boil. Continue whisking until mixture thickens and darkens to a very thick gravy-like consistency. Add apples and cover. Reduce heat to a simmer and simmer for about 20 minutes or until apples have reached desired tenderness. Remove from heat and let cool.
  3. Caramel Sauce:
  4. In a microwave safe bowl, heat caramel and cream for about 3 minutes in the microwave, stopping to stir every 30 seconds, until smooth. Set aside to cool slightly.
  5. Funnel cakes: In a medium bowl, whisk together flour, salt, and baking powder.
  6. In the bowl of your mixer, cream milk, sugar and eggs. Add the flour mixture and beat until smooth. The batter should resemble thick pancake batter — pourable, but thick enough to hold it’s shape when poured into hot oil. If it’s too thick, add a bit of milk. If it’s too thin, add a bit more flour until you get the right consistency.
  7. Pour oil in an 8 inch skillet. The oil should be about an inch high. Heat until it reaches 375, or batter sizzles when you drop a bit in.
  8. Using a funnel or a pancake batter dispenser, pour batter in the pan in a circular motion. Do about 3 circles, then fill in with criss crosses of batter. This will hold it all together. Cook in the oil until the bottom turns a dark golden, then flip over and do the same. Drain funnel cakes on paper towels.
  9. Top freshly fried funnel cakes with apple filling, then drizzle generously with caramel and top with whipped cream. Serve immediately.
  10. Makes about 6 servings