Milky Mines (Fried Milky Way Candy Bars in Biscuit Batter)

Hi everyone! Welcome back to another Instructables post! Today we are making these Milky Mines. I call them Milky Mines because they look like round underwater mines made from Milky way chocolate candy. If you have too much Halloween Candy sitting around, this is the perfect mid-afternoon treat or a quick bite for you and your guest!

So this post is inspired by Chippy's Fish & Chip stand. They have a delicious dessert menu and one of them is called Fried Mars Bars. Mars Bars and Milky Way is exactly the same because they are a chocolate candy bar filled with soft nougat and caramel.

However, using fish fry batter on chocolate makes it a little on the greasier side. You don't really want a greasy tasting batter while eating a dessert do you?

So this is a new and improved recipe!

Also, instead of using a typical batter. This is coated using my own-developed recipe. See it as a cross breed between a hushpuppy and an American biscuit. The batter is made of both cornmeal and southern biscuit style technique. So when fried, this babies are as soft as hot airy donuts, but they don't adsorb the extra oil and grease. Also, it has a slight crunch on the exterior when eaten fresh from the fryer, totally addictive!

This can be served on it's own, with chocolate sauce, with vanilla ice-cream (if you love that hot & cold contrast) or all of the above.

So for this recipe I will be using Milky Way candy bars and 3 Musketeers. Milky Way is a chocolate candy with with soft nougat and caramel, while 3 Musketeers is a chocolate candy filled with only soft nougat.

You are welcome to use Snickers or your favorite chocolate candy bar but be sure that the texture is not too hard that it would hinder a nice melty texture after frying.

Since I have an abundance of mini sized candy, I can used them whole or cut in half for those mini rectangular ones.

Once cut, freeze your candy in the freezer until harden.

Ingredients:

2 cups of all purpose flour

1/4 cup of yellow cornmeal

3 tablespoons of white granulated sugar

1 and half teaspoon of salt

1 and half tablespoon of baking powder

1 and half cups of whole buttermilk

1 egg

1 stick of unsalted butter, frozen

In a large mixing bowl, combine your flour, cornmeal, sugar, salt and baking powder. Give them a quick whisk to evenly distribute the dry ingredients.

Using a cheese grater, grate your one stick of butter.

Then using your fingers, evenly coat the grated butter with the flour.

In a small bowl, beat your egg.

Then add in your buttermilk and mix again.

Pour your wet ingredients into your bowl of dry ingredients.

Using a large spatula or wooden spoon, mix them evenly until there is no traces of flour.

Do not overmix.

Your batter should be a thick and lumpy.

If your batter feels too dry, add a splash of buttermilk, but do not add too much that your batter might get too runny to coat the candy.

Place your batter in the refrigerator until ready to use. Keep your batter cold.

You will need:

5 cups of fresh frying oil, or deep enough to fry.

Strainer

Bowl with kitchen paper (to adsorb extra grease)

Candy thermometer* (optional)

Directions:

In a medium sauce pot or frying pot, heat your oil up to 350 degrees Fahrenheit. The oil should be deep enough so that the batter can float and naturally rotate as it fries.

At the same time, prep you bowl by lining it with a kitchen paper to adsorb any excess oil.

Using two large dinner spoons, use one of the spoon to scoop a medium portion of the batter.

Place one candy bar at the center.

Than using the other spoon scoop more batter on top.

Using both spoons, round the batter so it's looks like a rough looking ball.

Plop your rounded batter into the hot oil and fry it until medium golden brown for at least 1-2 minutes.

If your batter sinks, that means your oil is not hot enough. It should float and sizzle immediately.

If the ball browns too fast, reduce the heat a little. Be sure to cook it long enough so the batter cooks thoroughly and the candy melts inside. You will notice that as it cooks, it will naturally rotate, but if not give them a little nudge once in a while.

Once fried, transfer your ball into the strainer and drain any excess oil. Place inside your bowl with a kitchen paper to adsorb any residual grease. Continue with the rest of your batter and candy.

You can place the batter and candy back into the fridge if you are not using them all at once. The batter is good for up to two days covered in saran wrap.

If you wish to serve this with chocolate sauce, you can dig in for more halloween candy and look for any hershey's milk chocolate bar. My kid's received many full-sized candy this year thanks to my generous neighbors!

So you will need:

2 full sized Hershey's milk chocolate bar

1/3 cup of heavy whipping cream

Directions:

In a small pot or microwavable bowl, heat your cream til it's hot enough but not boiling.

Once hot, break your chocolate bar and let them sit in the hot cream until melted.

Then mix them up with a spoon until smooth and glossy.

These are best serve piping hot or warm. They are such crowd pleaser especially if your have a group of chocolate lovers! My family devoured them in minutes!

Aren't they beautiful? Crispy on the outside, soft and buttery in the middle and that gooey chocolate nougaty center? Just spectacular.

Hope you guys give these a try and let me know how they turn out. Until next time!