Categories: Dessert
Ingredients
- Oil for deep-Frying (I used Canola)
- 6 or more assorted chocolate-covered candy bars***
- 1 2/3 cups all-purpose flour (not sifted)
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 2 Tablespoons white (granulated) sugar
- 1 egg
- 1 cup whole milk
- Note: ***-Milky Way, Snickers, Mars Bars, or Almond Joy work well. You can use refular size candy bars (approximately 2 ounces) or the miniatures you buy in a bag to give out at Halloween. Ruby uses the regular size. If you choose to use the miniatures, t
Directions
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Buy the candy bars the day before you intend to make these and chill them in their wrappers in your refrigerator overnight.
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An hour and a half before you want to serve, mix up the batter. Combine the flour salt, baking soda, cream of tarta, and sugar in a medium-sized bowl. Mix it all up together.
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In a separte small bowl (I used a 2-cup measuring cup) whisk the egg with the milk until it’s nice and smooth.
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Dump the milk and egg mixture into the bowl with the flour mixture and stir until there are no lumps. (The resulting batter is about twice as thick as pancake batter.)
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Cover your bowl and chill it in the refigerator for at least an hour. (Two hours is okay, but no longer than that.)
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Prepare for deep-frying by heating your oil to 375 degrees F.
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Prepare a cooling and draining surface bysetting a metal rack over a pan lined with paper towels.
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Hannah’s 2nd Note: You will fry these candy bars one at a time and serve them the same way. That’s to keep them from sticking together in the hot oil. You’ll probably find that eager dessert eaters will line up in the kitchen to receive their treats.
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Take out a candy bar, unwrap it, and dip it in the chilled batter. Make sure it’s completely covered by the batter. Slide it gently into the hot oil with your batter-covered fingers (or with two forks) and fry it for approximately two and a half minutes, or until nicely browned. Use a slotted metal spoon, or a pair of tongs to move the candy bar from the hot oil.
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Set the candy bar on the rack to drain and leave it there for at least a minute to cool. Then transfer it to a dessert dish or plate and serve.
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When all the candy bars have been fried and eaten, you may have batter left over. If you do, dump it into a plastic bag, cut off the end, and squeeze it into the hot oil in a circular pattern.
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If you haven’t guessed by this time you’re making funnel cake. Once the funnel cake is nicely bornwed, remove it from the oil, set it on the rack to drain, and then sprinkle it with powered sugar. Yum!