A cooking method comprising the steps of: a) freezing a confectionary item； b) coating the confectionary item in batter； and c) deep-frying the coated confectionary item in hot oil. The item may be frozen in a two stage cooling process, the first step being refrigerating to -1°C, the second stage refrigerating to -18°C. A stick in preferably inserted into the confectionary item to be used during handling. The batter used may be a buttermilk batter, and the item may be coated twice in the batter before cooking. The confectionary item may be a candy, or chocolate, bar.
