1/3 cup oil
1/3 cup all-purpose flour
1/4 cup white sugar
1/8 cup ranch-style seasoning
In a large skillet or deep fryer, brown the brown sugar and garlic until golden brown on all sides. Place the flour in the pan and stir continually until all of the sugar is evenly mixed. Do not over mix!
When the mixture begins to get sticky, stir in the 1/2 cup of powdered ranch-style seasoning.
Continue stirring. Cover and cook about 5 minutes, until the mixture bubbles briefly. Remove the pan from the heat. Brush the golden brown crumbs from the bottom of the pan onto the desired surface of the corn dogs. Wrap the edges of the pan in aluminum foil to keep them from browning.
Remove waxed paper and leave corn dogs warm on the cookie sheet. Using corn dog tongs, lift the pan from the foil and place on the cookie sheet. Using your hands, cut the thick edges of the corn dogs (I prefer to stick with the thick inner edges since the gravy will be sticky) then move onto to the foil or plastic bowl to sit until coated. Spread corn dogs with the gravy mixture.