Sunnys Easy Smores Funnel Cake Recipes

Steps:

• Sift the flour, baking powder, baking soda and salt into a large bowl. In a smaller bowl, whisk the egg with the granulated sugar until pale. Whisk the milk into the egg mixture, then gently fold into the flour mixture. It should be a bit thicker than pancake batter but thin enough to pour. Add up to 3 tablespoons milk to loosen the batter, if needed.
• Heat about 2 inches of canola oil in a large high-sided skillet or pot over medium-high heat until a deep-fry thermometer registers 375. Meanwhile, mix the confectioners' sugar and cinnamon in a small bowl. Hold a funnel in one hand with your finger plugging the hole at the bottom. Pour 1 cup batter into the funnel. Hold the funnel over the hot oil and remove your finger from the hole, letting the batter drop in a spiral pattern all over the surface of the oil. It will look like lots of individual pieces at first, but as you continue to add batter, the pieces will fuse together. Cook until the batter floats and the underside is golden brown, about 30 seconds. Flip with tongs and cook until golden brown on the other side, about 30 more seconds. Transfer to a paper-towel-lined plate and repeat to make 5 more funnel cakes. Dust with the cinnamon-sugar and serve with whipped cream and/or fruit sauce, if desired.

Steps:

• Make the funnel cakes: Whisk the pancake mix with as much water as is instructed for 2 cups of dry mix in a large bowl. Stir in the sugar and graham cracker crumbs. Rest the batter for 10 minutes.
• Make the topping: Beat the heavy cream, marshmallow creme and vanilla together in a large bowl with a mixer until smooth and easy to drizzle. Refrigerate until ready to use.
• Fry the funnel cakes: Add 1 inch peanut oil to a large pan with straight sides and heat the oil to 365˚ F. Line a baking sheet with paper towels. Working in batches, transfer the batter to a funnel, snipped plastic bag or squeeze bottle and carefully pour some of the batter into the pan in circling motions, overlapping a bit to create structure. (If using a funnel, control the flow by ladling the batter into the funnel and holding your finger over the tip as necessary.) Fry until golden on the bottom, about 30 seconds, then flip and cook just a bit more. Remove to the baking sheet. Repeat with the remaining batter.
• Drizzle the marshmallow topping over the funnel cakes and shave the chocolate over the tops. Sprinkle with graham cracker crumbs.

Steps:

• Make the base: In a double boiler (you know the rules, don't let that water touch the bottom of your top pot or bowl), add the milk chocolate chips, bittersweet chocolate chips, sweetened condensed milk and salt. Cook, stirring, until the mixture slightly thickens, 8 to 10 minutes. Transfer to a small baking dish and then refrigerate until solid, 2 to 3 hours.
• Make the coating: Preheat the broiler. Line a large rimmed baking sheet with parchment paper and spread the mini marshmallows in a single layer on the baking sheet. Broil until the marshmallows are black-not brown but black, 2 to 4 minutes. (Rotate the baking sheet as needed.)
• Allow the marshmallows to cool completely (sliding the parchment off of the sheet and onto a plate and placing it in the fridge helps). Once the marshmallows are cooled and hardened, remove and finely chop. Add them to a large bowl with the graham cracker crumbs and stir to combine.
• Remove the truffle base from the refrigerator and, using a small scoop or spoon, make about 36 balls (a bit smaller than a golf ball), roll each in the marshmallow-graham cracker coating and place on a baking sheet. Refrigerate until ready to serve. Serve chilled or at room temperature.

Steps:

• For the chocolate layer: In a bowl, whisk together the milk and pudding mix and allow to firm up according the instructions on the box.
• For the marshmallow layer: In a stand mixer, blend the marshmallow and whipped topping until smooth.
• For the layers: Line the bottom of an 8-by-8-inch dish with graham crackers, breaking them up if needed to make a single layer. Spread half of the chocolate pudding evenly over the crackers. Add another layer of the crackers to the dish and cover evenly with half of the marshmallow mixture. Repeat these layers ending with the marshmallow mixture on the top. Sprinkle with the shaved chocolate and refrigerate at least 4 hours before cutting and serving.

Steps:

• Heat 1 inch (2.5 cm) of oil in a deep pan to 350˚F (175˚C).
• In a large bowl, combine flour, sugar, baking powder, and salt.
• Gradually, pour the milk and eggs into the dry ingredients. Stir or whisk until fully incorporated.
• Pour batter into an clean ketchup bottle.
• One line at a time, pour batter into hot oil. Cook for 30 seconds on each side. Remove from oil and drain over a paper towel.
• In an oven safe pan, layer funnel cake fries, marshmallows, and chocolate chips.
• Broil for 2-3 minutes (times may vary based on oven).
• Serve & enjoy!

Steps:

• Heat 1 inch (2 cm) of oil in a deep pan to 350˚F (175˚C).
• In a large bowl, combine flour, sugar, baking powder, and salt.
• Gradually, pour the milk and eggs into the dry ingredients. Stir or whisk until fully incorporated.
• Pour batter into an clean ketchup bottle.
• One line at a time, pour batter into hot oil. Cook for 30 seconds on each side. Remove from oil and drain over a paper towel.
• In an oven safe pan, layer funnel cake fries, marshmallows, and chocolate chips.
• Broil for 2-3 minutes (times may vary based on oven).
• Enjoy!

Steps:

• For the truffle base: In a double boiler (you know the rules, don't let that water touch the bottom of your top pot or bowl), add the milk chocolate, sweetened condensed milk, bittersweet chocolate and salt. Cook until the mixture reduces in volume and slightly thickens, 8 to 10 minutes. Transfer to a tray and then refrigerate until solid, about 3 hours.
• For the coating. Set the oven to broil or the highest temperature possible on your oven and preheat. On a large parchment paper-lined baking sheet with edges, add the marshmallows in 1 layer. Broil until the marshmallows are black: not brown, but black. If the oven is uneven, rotate the tray during broiling, but it needs to char them black. Have the strength to wait.
• Allow the marshmallows to cool completely; sliding the parchment off the sheet onto a plate and placing it in the fridge helps. Once the marshmallows are hardened completely, remove and finely chop. Add them to a large bowl with the graham cracker crumbs and stir to combine.
• Remove the truffle base from the refrigerator and, using a small scoop or spoon, make several balls a bit smaller than a golf ball or the size of a shooter marble. Roll these in the graham/marshmallow coating and place on a tray. Repeat with the rest of the truffle base and coating and refrigerate until ready to serve.
• Serve the truffles chilled or at room temperature.