There is just something about funnel cakes that brings you back to childhood. Am I right? Does it remind you of going to the carnival or baseball games?
I love funnel cakes but in the winter there aren’t many places you can go to get one for yourself, that’s why we decided we’d make our own. They are actually quite simple to make. The kids can help make the batter, but MAKE SURE that they are far away when you are working with the hot oil.
These funnel cakes are crispy on the outside and soft on the inside. You serve them hot with ice cream and hot fudge on the top and you are in heaven. For a little added sweetness, crush up your favorite candy bar and sprinkle it on top.
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Homemade Funnel Cake Hot Fudge Sundaes- Makes about 6-8 servings
2 cups milk
1 egg, beaten
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon sugar
1/2 stick (4 tablespoons) melted butter
Vegetable Oil (enough to come 1″ up the side of your pan)
Powdered sugar, for topping
1/2 gallon vanilla ice cream
about a cup or so of Hot Fudge Topping
Mix milk, egg, and vanilla in a large bowl. In a separate bowl, combine flour, salt, baking soda, and sugar and add it gradually to the wet ingredients. Beat with a mixer or a whisk until a smooth batter forms. Stir in the melted butter. Pour batter into a squeeze bottle. For best results, refrigerate the batter at least an hour. Add your oil to the pan so that it comes up about an inch on the sides and turn the heat to medium or medium high. The oil is ready when you can see it shimmering or you can test a small amount of batter. The batter should float and make the oil bubble like crazy, without burning the batter too fast. You’ll want to use an 8″ cast iron skillet pan. This one is perfect. Put your pointer finger over the top of the bottle then bring the squeeze bottle over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral-like shapes. Work quickly.
Fry for about one minute on each side until golden brown and slightly puffed. Sprinkle with powdered sugar.
Then add scoops of ice cream and drizzle with hot fudge.
Share with your friends and family because they are HUGE!
And don’t forget to lick the plate . . .
Ingredients
- Homemade Funnel Cake Hot Fudge Sundaes- Makes about 6-8 servings
- 2 cups milk
- 1 egg, beaten
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 1/2 stick (4 tablespoons) melted butter
- Vegetable Oil (enough to come 1" up the side of your pan)
- Powdered sugar, for topping
- 1/2 gallon vanilla ice cream
- about a cup or so of Hot Fudge Topping
Instructions
- Mix milk, egg, and vanilla in a large bowl. In a separate bowl, combine flour, salt, baking soda, and sugar and add it gradually to the wet ingredients. Beat with a mixer or a whisk until a smooth batter forms. Stir in the melted butter. Pour batter into squeeze bottle. For best results, refrigerate the batter at least an hour. Add your oil to the pan so that it comes up about an inch on the sides and turn the heat to medium or medium high. The oil is ready when you can see it shimmering or you can test a small amount of batter. The batter should float and make the oil bubble like crazy, without burning the batter too fast. You'll want to use an 8" cast iron skillet pan. Put your pointer finger over the top of the bottle then bring the squeeze bottle over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral-like shapes. Work quickly. Fry for about one minute on each side until golden brown and slightly puffed. Sprinkle with powdered sugar. Then add scoops of ice cream and drizzle with hot fudge. Share with your friends and family because they are HUGE!
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