This deep-fried candy bars recipe takes indulgence to a whole new level. A homemade or store-bought candy bar is dipped in batter, then fried to a golden brown and sprinkled with confectioners' sugar.
You can use any candy bar of your choosing, or make your own bar from the list at the bottom of this recipe. It can be fried in a saucepan or skillet or a deep fryer following the manufacturer’s instructions.
Prepare the Candy Bars
- Remove the wrapping from the candy bars and place them on a parchment-lined cookie sheet. Freeze them for at least 2 hours, until they are solid and frozen throughout.
- When the candy bars are almost completely frozen, start heating the oil for frying. Pour vegetable oil into a large, heavy-bottomed saucepan or skillet until it reaches a depth of 3 inches. Insert a candy/deep-fry thermometer and turn the heat to medium-high. The oil needs to reach 375 F on the thermometer, which will take about 10 minutes.
Prepare the Batter
- While the oil heats, prepare the batter. Place 1/2 cup of flour in a shallow bowl or pie tin and set aside for now. Place the remaining 1 cup of flour in a small bowl and stir in the baking soda and salt.
- In a mixing cup, stir together the milk, vinegar, and oil. Whisk these wet ingredients into the dry ingredients until the batter is smooth and free of most lumps.
Fry the Candy Bars
- Remove the frozen candy bars from the freezer. If you have a large pan or are using a deep fryer, you might be able to do several candy bars at once. If you are uncertain or if your pan is a medium size, it is best to do one candy bar at a time so that they cook evenly.
- Dredge a candy bar in the flour, covering it completely. Holding it gently with two fingers, dip it into the batter until it is immersed, shifting your finger position so that it is completely covered.
- Quickly place the battered candy bar into the 375 F oil, being careful not to drop it and cause oil to splash up. Monitor the frying candy bar carefully, as it can cook quickly. If it bobs to the surface, gently press it down with the back of a spoon so that it cooks evenly.
- Once it has reached a beautiful, rich golden brown color, remove the candy bar from the oil with a slotted spoon and place it on a plate covered with paper towels to soak up the excess grease. Repeat the battering and frying process with the remaining candy bars.
- While frying, be sure to monitor the temperature of the oil and adjust your heat up or down accordingly. If the oil is too cold, the candy bars won't fry quickly enough and they will soak up too much grease. If the oil is too hot, the outside will get dark before the inside is fully warmed, leaving you with a partially frozen candy bar.
Serve the Deep-Fried Candy Bars
- After your candy bars are fried, let them cool slightly, then dust them lightly with confectioners' sugar and serve while still slightly warm.
- For extreme indulgence, serve them with a side of warm fudge sauce, caramel sauce, raspberry sauce, or whipped cream.