Hamdi Saidani This Sunny’s Easy S’mores Funnel Cake is an easy and crispy recipe, which is made with pancake mix and graham cracker crumbs. It’s the perfect summer treat, ready in about 25 minutes.
Sunny’s Easy S’mores Funnel Cake Recipe Ingredients
For the Funnel Cake:
- 2 cups just-add-water pancake mix
- 2 teaspoons sugar
- 1/4 cup fine graham cracker crumbs
- Water, as instructed on pancake mix box
- Peanut or canola oil, for frying
For the Cream Topping:
- 1 cup marshmallow cream
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
For Garnish:
- 1 milk chocolate bar, refrigerated
- Graham cracker crumbs, for sprinkling
How To Make Sunny’s Easy S’mores Funnel Cake
- Make the Batter: In a large bowl, whisk together the pancake mix with the amount of water instructed on the package. Stir in the sugar and the graham cracker crumbs. Add a little more water, if needed, to make the batter slightly runnier than a standard pancake batter. Let the batter rest for 10 minutes.
- Make the Marshmallow Cream: While the batter rests, beat the marshmallow cream, heavy cream, and vanilla together in a large bowl with an electric mixer until the mixture is smooth and has a drizzly consistency. Refrigerate until you are ready to use it.
- Heat the Oil: Pour about 1 inch of oil into a large pan with straight sides. Heat the oil over medium-high heat until it reaches 365°F on a deep-frying thermometer. Line a plate with a paper towel.
- Fry the Funnel Cake: Transfer the batter to a funnel, a squeeze bottle, or a zip-top bag with the corner snipped off. Carefully pour the batter into the hot oil in swirling, overlapping motions to create a structured cake. Fry until the bottom is golden, about 30-45 seconds, then carefully flip and cook for another 30 seconds.
- Garnish and Serve: Remove the funnel cake to the paper towel-lined plate to drain briefly. Drizzle generously with the marshmallow cream. Use a vegetable peeler or a knife to shave curls of the refrigerated chocolate bar over the top, and finish with a sprinkle of graham cracker crumbs. Serve immediately.
Recipe Tips
- How to get the perfect batter consistency? The secret is to make the batter just a little bit runnier than you would for regular pancakes. This allows it to flow easily from the funnel or squeeze bottle to create those classic lacy strands.
- How to control the oil temperature? Using a deep-frying thermometer is the best way to ensure your oil is at a steady 365°F. If the oil is too cool, the funnel cake will absorb too much oil and become greasy. If it’s too hot, the outside will burn before the inside is cooked.
- What’s the best way to pour the batter? A squeeze bottle provides the most control. If using a funnel, control the flow by holding your finger over the tip, and only ladle a small amount of batter into the funnel at a time.
- Can I make the cream topping ahead of time? Yes, absolutely! You can prepare the marshmallow cream topping and store it in an airtight container in the refrigerator for up to 3 days, making assembly even faster.
What To Serve With S’mores Funnel Cake
This is a rich and decadent dessert that is a complete treat all on its own, just like you’d get at a state fair. It needs no other accompaniment. It’s the perfect centerpiece for a fun dessert night or a party.
How To Store S’mores Funnel Cake
- Best Eaten Fresh: A funnel cake is at its absolute best when it is hot, crispy, and fresh from the fryer. It does not store well and will become soft and soggy. It is meant to be eaten immediately.
S’mores Funnel Cake Nutrition Facts
- Serving: 1/4 of recipe
- Calories: 820 kcal
- Carbohydrates: 95g
- Protein: 10g
- Fat: 45g
- Saturated Fat: 22g
- Sugar: 65g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to use a “just-add-water” pancake mix?
Yes, this recipe is designed as a shortcut using that specific type of mix. If you use a pancake mix that requires eggs and oil, the batter consistency will be different.
Can I use a different topping?
Of course! While the s’mores topping is delicious, a classic funnel cake is fantastic with a simple dusting of powdered sugar, a drizzle of chocolate syrup, or a scoop of ice cream.
Try More Recipes:
- Chocolate Mascarpone Stuffed French Toast with Strawberry Syrup Recipe
- Cream Cheese Frosting Recipe
- Chocolate Amaretti Cake Recipe
Sunny’s Easy S’mores Funnel Cake Recipe
Description
A fun, fair-style dessert made easy at home, this recipe uses a graham-cracker-infused pancake mix batter, fried to golden perfection and topped with a creamy marshmallow drizzle and shaved chocolate.
Ingredients
Instructions
- Make the batter by whisking the pancake mix with the amount of water listed on the package. Stir in the sugar and graham cracker crumbs. Let it rest for 10 minutes.
- Make the cream by beating the marshmallow cream, heavy cream, and vanilla with an electric mixer until smooth and drizzly. Refrigerate.
- Heat 1 inch of oil in a large pan to 365°F.
- Pour the batter from a funnel or squeeze bottle into the hot oil in a swirling, overlapping pattern.
- Fry for about 30 seconds per side, until golden brown. Drain on a paper towel.
- Drizzle the hot funnel cake with the marshmallow cream, top with shaved chocolate and a sprinkle of graham cracker crumbs.
Notes
- The most important tip for this recipe is to use a thermometer to maintain the oil temperature at 365°F for a crispy, non-greasy result.
- For the perfect lacy texture, your batter should be slightly thinner and more runny than standard pancake batter.
- Don’t overcrowd the pan; fry one funnel cake at a time to keep the oil temperature high.
- This dessert is best served immediately while it is hot and crispy.
Sunny’s Easy S’mores Funnel Cake Recipe
