Canada’s Wonderland Classic Funnel Cake with Strawberry Sauce

Strawberry Sauce

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

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.

To Serve

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.