How to make it

  • Prepare the Oil for Frying
  • When you're ready to fry, get the oil ready. Pour it into a heavy-duty pot over medium-high heat and insert your candy thermometer. You want the oil to come to 375, which takes a while. Keep one eye on the oil while you get the rest of the ingredients ready.
  • Mix Ingredients for Batter
  • Place ½ cup of the flour on a plate or in a pie tin, and set it aside. Place the remaining cup of flour in a medium bowl, and stir in the baking soda and salt.
  • Combine the milk, vinegar, and 1 tablespoon of vegetable oil and mix it together. Add the wet ingredients to the dry and whisk them until it's really smooth and there aren't any lumps.
  • Dip Candy Bars
  • Once the oil is at 375, it's time to start dipping. If you have a huge pan you can probably do several at once, but it's easiest to just fry one at a time.
  • Frying the Candy Bars
  • Roll a candy bar in the flour then dip it in the batter, making sure that it’s completely covered. Carefully lower it into the hot oil--you don't want to get too close and burn your fingers, but be carefully not to throw it in and cause oil to splatter. Use a slotted spoon to push down on the candy bar and keep it submerged in the oil so it cooks evenly.
  • Once it's a beautiful, golden brown color, remove the candy bar from the oil 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.
  • Serving Deep-Fried Candy Bars
  • After your candy bars are fried, let them cool slightly, then dust them lightly with powdered sugar and serve while still slightly warm. The outside is crisp but the insides liquefy and become this awesome gooey, chocolatey, caramel heaven. They are outrageous!

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