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This homemade apple rings recipe will be the hit of your fall party or school event! Apples are such a popular food in the fall, but we love them all year long! You will want to add this to your list of favorite recipes!
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Homemade Funnel Cake Rings

You don't have to wait to go to a carnival or county fair to have funnel cake! It's super easy to make this delicious dessert at home.
Prep Time5 mins
Cook Time3 mins
Course: Dessert
Cuisine: American
Keyword: funnel cake, homemade funnel cake
Servings: 8
Calories: 382kcal
Author: Kelly Stilwell


For the Funnel Cake

  • 1 c Bisquick
  • 1 large egg room temperature
  • ½ C whole milk
  • 2 apples pared, cored, and cut in rings ½ thick pared, cored, and cut in rings ½ thick

Caramel Sauce

  • 1 stick unsalted butter
  • 1 C dark brown sugar
  • C heavy cream
  • 1 tsp pure vanilla extract


How to Make Funnel Cake Rings

  • Core your apples and slice into 'rings' about a ½ inch thick. You are slicing sideways, not up and down as probably typically do. You'll typically get four rings per apple. 
  • Fill the deep fryer or a deep pan with fresh frying oil. Turn on for it to heat. 
  • Add egg and whole milk in a bowl with the Bisquick. Mix all of the ingredients together with a spoon. Whisk to remove any lumps. 
  • Test to see if the oil is hot enough by dropping a few small drops of batter into it.  After they sizzle and turn brown then your fryer is ready for the apple rings.
  • Put in one apple ring at a time making sure each side is completely coated. (Our fryer will hold four rings at a time.)
  • Watch carefully. When the battered apple ring begins to turn brown, flip it over to the over side with a fork. Continue to watch so they don't burn.
  • Cover a baking sheet with paper towels. When both sides of the cooked apple rings are done, remove them from the deep fryer and drain on paper towel-lined baking sheet.
  • Allow funnel cake rings to cool enough to touch.

How To Make the Caramel Sauce

  • Melt butter in a double boiler.
  • Add the brown sugar stirring for 2 minutes. 
  • Pour in the heavy cream stirring for an additional 2 minutes.
  • Take off the top half of the double boiler and add the vanilla.  Stir well to make sure that the vanilla is blended into the sauce.
  • Pour into a jar allowing to cool completely. Store in the refrigerator until ready to use.


Nutrition calculation is with caramel sauce.


Serving: 1 | Calories: 382kcal | Carbohydrates: 44g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 83mg | Sodium: 224mg | Potassium: 153mg | Fiber: 1g | Sugar: 34g | Vitamin A: 728IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 1mg