salted caramel peach funnel cakes

 

happy AUGUST!? summer is flying by fast as always. i hope everyone is enjoying their long weekend, even if you were hit with a big thunderstorm like we were. i enjoyed staying inside & baking loads of zucchini bread + zucchini fritters [check out NOM for that recipe] until the sun was ready to come out! last weekend justin's work had a "christmas in july" party that was full of food trucks & deep fried food galore. fresh donuts, deep fried oreo's, pizza rolls & you guessed it.. funnel cakes! instead of coming home that night thinking i ate wayyyy too much fried food, i woke up craving another funnel cake. however, because it is hard to compete with fair funnel cakes & food truck versions i thought topping it with salted caramel would make this at home version a hit. to make it "healthy" i served it with freshly sliced peaches, instead of that pre-made pie topping it is usually served with. plus, when you make them at home you can serve them up in fancy mauviel copper pans & porcelain paper plates;)

ingredients

for the funnel cakes

  • 2 cups all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup white sugar
  • 2 egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups milk
  • 2 peaches, thinly sliced
  • 1 batch salted caramel sauce, recipe below or store bought
  • 1 cup of sweet whipped cream
  • 1/2 cup of powdered sugar, for dusting
  • canola oil, for frying

for the salted caramel sauce

  • 1 cup white sugar
  • 1/3 cup water
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter
  • 1 teaspoon sea salt

directions

for the funnel cakes

  • in a large skillet heat two inches of oil over medium heat.
  • in a large mixing bowl, sift together the flour, baking powder, cinnamon, nutmeg, salt & sugar.
  • in a separate bowl, whisk together the egg yolks, vanilla & milk. pour the wet mixture into the dry ingredients.
  • mix until the batter is smooth & lump free. transfer batter to a piping bag.
  • once the oil is hot, pipe batter into the skillet in a messy circular motion creating the classic funnel cake shape.
  • cook on each side for about 30 seconds.
  • transfer onto a paper towel lined plate to allow any of the excess oil to drain.
  • top with powdered sugar, freshly sliced peaches, salted caramel & whipped cream.

for the salted caramel sauce

  • in a saucepot add the sugar and water. bring the pan to a boil while wiping down the crystals that form on the sides of the pan using a pastry brush (do not stir, i repeat, do NOT stir).
  • continue to boil until the mixture turns to a deep amber colour, approximately 5 minutes. be sure not to burn the caramel! it will go from a deep amber to burnt sugar VERY quickly.
  • remove from heat and immediately whisk in the butter, cream & salt. cool to room temperature before serving.

like what you see? get it here. copper pan | pinch bowl | flatware | linen | porcelain paper plates