Deep Fried Easter Candy: The Good, The Bad, and the Truly Disgusting

Amy Morris
Deep Fried Cadbury Creme Egg
Welcome to our new(ish) column, "Ask the Pastry Chef," by Amy Morris, a pastry sous chef at J&G Steakhouse. Have a question for Amy? Leave it in the comments section.

No matter how bored you are, is it a good idea to deep fry your Easter candy?

We're always wondering what they'll come up with next when it comes to fried food. I thought I had heard it all after deep fried butter.

But have you ever thought of deep frying candy in your Easter basket?

If you haven't, don't worry. We have put it to the test for you in all its sugar coma glory.

Come to think of it, why hasn't anyone tried deep frying all their Easter candy before? Sure, many have done Peeps, but what about the rest?

We found out there may be a reason for that. Some candy did not fry well at all, while others did okay.

First, we began by freezing all of the candy. If you want there to be anything left in the fryer, we knew before we began that room temperature candy is not a good idea.

Second, we poured canola oil into our deep fryer and set it to 375° F. We used a standard General Electric fryer (one for home use), and if the temperature could have been set higher, we would have.

Amy Morris
General Electric Deep Fryer
Thirdly, we whipped up a tempura batter, a light airy batter that makes a wonderful crust on deep fried food--and we hoped, good fried Easter candy.

The Good

Cadbury Creme Egg (milk chocolate with a soft fondant center) -- Out of all the candy we fried, this egg came out the most colorful and held up better than many of the others. It was able to stay in the deep fryer longer, which resulted in a nice crispy coating, and the candy stayed intact throughout the cooking process.

Upon opening the egg, a soft white and orange cream ran out leaving quite an impression. Not only did it taste good, but we were impressed with how it fared.

Thumbs up!

Amy Morris
Easter Candy
One of the things we tried to get more successful results was to coat the frozen candy in flour. After dredging it in the flour and shaking off all excess, we then dipped it into the batter. This seemed to help a little bit.

The Other Good

Russell Stover Coconut Cream and Marshmallow Eggs -- These eggs stood up to the test and somehow surpassed all expectations.

coconut cream.jpg
Amy Morris
Deep Fried Russell Stover Coconut Cream Egg
They cooked the longest, so the batter was crispy and had a little bit of color. But, they also held their shape well.

The pretty coating left a nice crunch when you bit into it, and the inside was soft. It wasn't overly gooey, but held its shape and tasted great.

The marshmallow egg stayed intact too, leaving a soft marshmallow center covered in chocolate and fried tempura batter.

Amy Morris
Deep Fried Russell Stover Marshmallow Egg

If there ever was an egg that could stand a chance next to the deep fryer, this one is it.

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