- Maya Chehade
CANADA'S WONDERLAND FUNNEL CAKE RECIPE
Bringing the amusement park to your home with the recently shared Funnel Cake recipe from Canada's Wonderland. Recipe and directions below directly off of Canada's Wonderland.
Executive Chef at Canada's Wonderland, Dilup Attygalla, shared the recipe for these light funnel cakes that are topped with powdered sugar, strawberry sauce and vanilla ice cream.
Full recipe and instructions below. Video of us creating these is available on instagram.com/mayachehade or by scrolling all the way down! Enjoy.
250g Frozen Strawberries
1 L + 30 ml water
100g strawberry Jam
50g strawberry glaze (optional)
2 tsp strawberry extract
2 tbsp red food colouring
56g modified corn starch (clear gel) – (if not available can be replaced with corn starch; adjust amount as per packaging instructions for 30 ml of water)
In a thick-bottom pot bring 1L water to boil.
Add sugar, strawberry jam, strawberry glaze, red food colouring and bring to boil on medium heat.
Mix modified corn starch
Pour modified corn starch mixture slowly into the boiling strawberry jam-strawberry glaze mixture while stirring.
Make sure no lumps in it. Bring to boil, add strawberry extract and mix. Turn off the heat.
Place frozen strawberries in a heat-proof container. Pour boiling mixture over the frozen strawberries and mix well.
Cover with a lid and place in the refrigerator until strawberries are thawed. Mix gently before you serve it with funnel cakes.
2 large eggs, room temperature
250ml 2% milk
1/2 tsp vanilla extract
400g all-purpose flour
3 tsp baking powder
1/4 tsp salt
Oil for deep frying (enough to cover funnel cake)
Confectionery (Icing) sugar
Vanilla ice cream, for serving
In a bowl, mix all dry ingredients flour, sugar, baking powder and salt.
In a separate bowl, mix all wet ingredients eggs, milk, water and vanilla extract until well blended.
Slowly combine dry ingredients into wet until completely mixed and there are no lumps. Do not over mix and make sure mixture is smooth.
Pour mixture into a pitcher or squeeze bottle.
In a thick-bottom pot, heat oil to 375°F.
Test oil by dropping a small spoonful of batter in oil. If it rises to surface quickly, oil is ready.
Hold the jug or squeeze bottle with the funnel cake mixture 3-4 inches above the oil (wear an oven mitt for safety).
Pour about 1 cup funnel cake mixture in a spiral motion.
With a slotted spoon carefully fry each side about 2 minutes until golden brown. (Be careful not to splash hot oil)
Remove funnel cake and drain excess oil on paper towels.
We served ours with the delicious strawberry sauce, some fresh strawberries, vanilla ice cream and sprinkled some confectionary sugar. And that's it! Delicious.