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When a Mars bar is deep-fried in batter, the outer layer of the batter cooks quickly, forming a protective crust that helps insulate the chocolate and nougat inside. This crust prevents the hot oil from directly contacting the candy, reducing the rate of heat transfer. Additionally, the rapid cooking creates steam within the batter, which further protects the interior from overheating and melting. As a result, the Mars bar retains its shape and structure even under high temperatures.

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1mo ago

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