Great news! Canada’s Wonderland has revealed the Classic Funnel Cake with Strawberry Sauce recipe! Executive Chef Dilup Attygalla just gave us a beautiful gift. He’s pared down the park recipe into one that can be used at home so that we can all make it! Without further ado, here’s the recipe:

Makes 3-4 large funnel cakes, or 5-7 small ones. Safety note: please keep children away from stovetop and hot oil.

Strawberry Sauce

Make strawberry sauce first and store in a refrigerator.

Ingredients:

• 250g Frozen Strawberries
• 1 L + 30 ml water
• 100g strawberry Jam
• 200g sugar
• 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)

 Directions:

1. In a thick-bottom pot bring 1 L water to boil.
2. Add sugar, strawberry jam, strawberry glaze, red food colouring and bring to boil on medium heat.
3. Mix modified corn starch (Clear Gel) – (if not available can be replaced with corn starch) and mix with 30 ml water.
4. Pour modified corn starch mixture slowly into the boiling strawberry jam-strawberry glaze mixture while stirring.
5. Make sure no lumps in it. Bring to boil, add strawberry extract and mix. Turn off the heat.
6. Place frozen strawberries in a heat-proof container. Pour boiling mixture over the frozen strawberries and mix well.
7. Cover with a lid and place in the refrigerator until strawberries are thawed. Mix gently before you serve it with funnel cakes.

Funnel Cake

Ingredients

• 2 large eggs, room temperature
• 250ml 2% milk
• 250ml water
• 1/2 tsp vanilla extract
• 400g all-purpose flour
• 52g sugar
• 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

Directions

1. In a bowl, mix all dry ingredients flour, sugar, baking powder and salt.
2. In a separate bowl, mix all wet ingredients eggs, milk, water and vanilla extract until well blended.
3. Slowly combine dry ingredients into wet until completely mixed and there are no lumps. Do not over mix and make sure mixture is smooth.
4. Pour mixture into a pitcher or squeeze bottle.
5. In a thick-bottom pot, heat oil to 375°F.
6. Test oil by dropping a small spoonful of batter in oil. If it rises to surface quickly, oil is ready.
7. Hold the jug or squeeze bottle with the funnel cake mixture 3-4 inches above the oil (wear an oven mitt for safety).
8. Pour about 1 cup funnel cake mixture in a spiral motion.
9. With a slotted spoon carefully fry each side about 2 minutes until golden brown. (Be careful not to splash hot oil)
10. Remove funnel cake and drain excess oil on paper towels.

Serving

1. Place warm funnel cake on a plate, pour about 2 spoons (or more as desired) of strawberry sauce over, sprinkle confectionery sugar and serve.
2. If available, can be served with vanilla ice cream.