Bacon S’mores Funnel Cake

0 Reviews

SERVINGS

8

PREP TIME

15 min

TOTAL TIME

25 min

GLUTEN FREE

NO

This funnel cake is topped with bacon crumbles for the perfect mix of sweet and savory.

ingredients
1 pound Jones Dairy Farm No Sugar Bacon, cooked and crumbled 
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 1/3 cup milk
1/2 teaspoon vanilla extract
4 graham crackers, crushed, divided 
Vegetable oil 
1/4 cup confectioner’s sugar
8 ounces hot fudge
8 ounces marshmallow crème 
1 cup mini marshmallows
2 tablespoons mini chocolate chips
DIRECTIONS
Whisk together flour, baking powder and salt in large bowl.

Add egg, milk, and vanilla to ingredients. Whisk until fully combined with little to no lumps in mixture. 

Whisk half of crushed graham crackers.

Fill large skillet or short stockpot with 1/2-inch oil. Use thermometer to heat oil to 350° F, being careful not to overheat. 

Transfer batter into icing bag or funnel bottle. *If using icing bag, cut 1/2-inch piece from tip of bag. 

Test oil temperature by dripping small coin-sized drop of batter into oil. If oil sizzles, oil is heated thoroughly. 

Once oil has reached frying temperature, drizzle batter in continuous circles several times. Then drizzle batter back and forth across swirl. 

Fry 45-60 seconds or until golden brown. Using tongs, gently flip funnel cake over. Fry 30-45 seconds until second side is golden brown.  
**Note: Keep your thermometer in oil during cooking process to ensure oil temperature stays around 350 degrees. Adjust heat as needed. 

Use tongs to remove funnel cake from oil. Place immediately on paper towel to drain. 
Repeat process until batter is gone. 
 
Once all funnel cakes are cooked and drained, melt marshmallow crème and hot fudge (separately) in microwave safe container 15-30 seconds. Stir frequently. 

To assemble, dust each cake with confectioner’s sugar. Top with hot fudge, marshmallow cream, chocolate chips, marshmallows, remaining crushed graham crackers and crumbled bacon. 

Serve and enjoy!  

*Repurposing squeezable Ketchum and mustard bottles is a great idea! 
 

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Ingredients

1 pound Jones Dairy Farm No Sugar Bacon, cooked and crumbled 
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 1/3 cup milk
1/2 teaspoon vanilla extract
4 graham crackers, crushed, divided 
Vegetable oil 
1/4 cup confectioner’s sugar
8 ounces hot fudge
8 ounces marshmallow crème 
1 cup mini marshmallows
2 tablespoons mini chocolate chips

Directions

Whisk together flour, baking powder and salt in large bowl.

Add egg, milk, and vanilla to ingredients. Whisk until fully combined with little to no lumps in mixture. 

Whisk half of crushed graham crackers.

Fill large skillet or short stockpot with 1/2-inch oil. Use thermometer to heat oil to 350° F, being careful not to overheat. 

Transfer batter into icing bag or funnel bottle. *If using icing bag, cut 1/2-inch piece from tip of bag. 

Test oil temperature by dripping small coin-sized drop of batter into oil. If oil sizzles, oil is heated thoroughly. 

Once oil has reached frying temperature, drizzle batter in continuous circles several times. Then drizzle batter back and forth across swirl. 

Fry 45-60 seconds or until golden brown. Using tongs, gently flip funnel cake over. Fry 30-45 seconds until second side is golden brown.  
**Note: Keep your thermometer in oil during cooking process to ensure oil temperature stays around 350 degrees. Adjust heat as needed. 

Use tongs to remove funnel cake from oil. Place immediately on paper towel to drain. 
Repeat process until batter is gone. 
 
Once all funnel cakes are cooked and drained, melt marshmallow crème and hot fudge (separately) in microwave safe container 15-30 seconds. Stir frequently. 

To assemble, dust each cake with confectioner’s sugar. Top with hot fudge, marshmallow cream, chocolate chips, marshmallows, remaining crushed graham crackers and crumbled bacon. 

Serve and enjoy!  

*Repurposing squeezable Ketchum and mustard bottles is a great idea!