Deep Fried Easter Candy: The Verdict

How do you step up your Easter game? Did the deep-fryer ever cross your mind? Deep-fried candy. Sounds amazing, right? 

Wrong... kind of. After freezing various candies, covering them in tempura batter, and dipping them in 375 degree oil, here are our results:

1. The Cadbury Créme Eggs held up the best against the boiling oil. Also, of all the candies, it came out the most colorful. The Russell Stover Coconut Cream and Marshmallow Eggs also produced the same results. Turns out that these were the overall winners, so get them eggs fryin'! 

2. TIP: Coating the candies in flour after being dipped in the tempura batter helped some of the candies withstand the oil better. It also made for a nice, crispy layer on the outside of the candy.

3. Don't fry these "bad" eggs:

  • Hershey's Cookies and Cream Egg
  • Reese's Peanut Butter Egg
  • Whopper's Robin Eggs

The Hershey's and Whopper eggs more or less oozed out once they hit the frying oil. The Reese's, on the other hand, was still frozen solid inside even after frying. Needless to say, GROSS (and messy). 

4. Be wary with Peeps.

The famous marshmallow treats  turns to goo in seconds. However, after keeping the battered peep in the oil for as long as possible (or without it melting away), it wasn't bad. To be more specific, it's like eating a roasted campfire marshmallow with a crispy coating, minus the hints of burnt, smoky charcoal. They weren't bad... but they weren't good either. 

If we're going to be completely honest, none of this candy was ever made with the intention of frying them. On top of that, the task of prepping and cooking the candy is also much more time consuming than you think. Unless you really want to go into sugar comatose this Sunday, re-think this decision. 

In our opinion, keep Easter candy off the list of successfully fried food. You're welcome. 

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