Deep-fried candy bars take 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 powdered sugar. This deep-fried candy bar recipe uses a regular saucepan for frying, but if you have a deep fryer you can use that according to the manufacturer’s instructions. You can use any candy bar of your choosing, or make your own bar from the list at the bottom of this recipe. Be sure to check out the photo guide with step-by-step instructions showing how to make deep-fried candy bars!
- Up to 8 full-size candy bars
- 8-12 cups of vegetable or peanut oil, quantity depending on your pan
- 1.5 cups flour, divided
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup milk
- 2 Tbsp. white vinegar
- 1 Tbsp. vegetable oil
1. Begin by freezing your bars: remove your desired bars from their wrappers, and place them on a cookie sheet. Freeze them for at least 2 hours, until they are solid and frozen throughout.
2. When the candy bars are almost through with their chilling period, start heating the oil for frying. Pour vegetable oil into a large, heavy-bottomed saucepan until it is three inches deep. The exact quantity of oil required will depend on the size of your saucepan.
Turn the heat to medium-high, and insert a candy/deep fry thermometer. The oil needs to reach 375 degrees on the thermometer, which will take about 10 minutes.
3. 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 powder and salt. In a mixing cup, stir together the milk, vinegar, and oil. Whisk the wet ingredients into the dry until smooth and free of most lumps.
4. Remove the frozen candy bars from the freezer. If you have a large pan or are using a deep fryer, you may 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.
5. 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.
6. Quickly place the battered candy bar into the 375-degree 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.
7. 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 towel 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 it won’t fry quickly enough and the candy bar will soak up too much grease. If it is too hot the outside will get dark before the inside is fully warmed, leaving you with a partially defrosted candy bar.
8. After your candy bars are fried, let them cool slightly, then dust them lightly with powdered 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.