Deep Fried Marshmallows are the indulgent treat you never knew you needed in your life. These golden, crispy-on-the-outside, gooey-on-the-inside bites of heaven transform the humble marshmallow into a show-stopping dessert that will have everyone asking for seconds.
I stumbled upon this recipe during a summer fair and couldn’t believe how something so simple could taste so incredible. The contrast between the warm, crunchy coating and the melty marshmallow center creates a magical dessert experience that’s perfect for special occasions or when you just want to treat yourself to something extraordinarily delicious.
Why You’ll Love This
- Ready in just 45 minutes from start to finish
- Only requires a handful of basic ingredients you likely already have
- The perfect balance of crispy exterior and gooey, melty interior
- Kid-friendly and guaranteed to impress at parties or family gatherings
- Customizable with different coatings and dipping sauces
Ingredients
- 20 large marshmallows, frozen
- ⅔ cup whole milk
- 1 large egg, room temperature
- ¼ teaspoon vanilla extract
- 1⅓ cups buttermilk pancake mix
- Canola oil for frying (enough to fill 3-4 inches deep)
- Powdered sugar, sifted
- Whipped cream
- Chocolate sauce
- Rainbow jimmie sprinkles
Instructions
- Put the marshmallows in the freezer for at least 30 minutes to keep them firm while frying. Set up a baking sheet with paper towels and a wire rack.
- Add enough canola oil to a heavy pot to reach 3-4 inches deep and heat to 375°F. Keep a candy thermometer handy to watch the temperature.
- In a small bowl, whisk together milk, egg, and vanilla. In a larger bowl, make a well in the pancake mix and add the milk mixture. Stir gently until just combined – keep it slightly lumpy for the best texture.
- Working with 4-5 frozen marshmallows at a time, use your fingers to completely coat each one with batter on all sides.
- Carefully drop the coated marshmallows into the hot oil and fry for 25-30 seconds per side until lightly golden brown. Use a slotted spoon to flip them if needed.
- Lift the fried marshmallows out with a slotted spoon and place on the prepared baking sheet. Serve hot with a dusting of powdered sugar or your favorite toppings.
Tips & Variations
- Add 2 tablespoons of cocoa powder to the batter for a chocolate version
- Roll the freshly fried marshmallows in cinnamon sugar instead of powdered sugar
- Insert popsicle sticks into the marshmallows before freezing for easier handling
- If your batter is too thick, add a splash more milk; if too thin, add a bit more flour
- For extra indulgence, try using flavored marshmallows like strawberry or chocolate
- Keep the oil at a consistent temperature for even cooking
Serving Suggestions
Serve these delightful treats with dipping sauces like warm chocolate ganache, caramel sauce, or raspberry coulis. They pair beautifully with a scoop of vanilla ice cream for an elevated dessert experience.
For a fun dessert board, arrange the fried marshmallows alongside fresh berries, chocolate-dipped strawberries, and brownie bites for a sweet sampler that will impress guests of all ages.
Notes
- Best enjoyed immediately after frying while the exterior is crisp and the interior is warm and gooey
- The perfect doneness is indicated by a golden-brown exterior
- Keep a candy thermometer handy to maintain the oil at 350°F for best results
- Have all your equipment ready before you start frying for a smooth process
FAQs
Can I make the batter ahead of time?
Yes, you can prepare the batter up to 2 hours in advance and keep it refrigerated. Give it a quick stir before using.
Why did my marshmallows deflate during frying?
This can happen if the oil isn’t hot enough. Make sure to maintain a temperature of 350°F and fry for just 1-2 minutes.
Can I use mini marshmallows instead?
Yes, but reduce the frying time to about 30-45 seconds as they’ll cook much faster than large marshmallows.
Is there a non-fried alternative?
You can try coating the marshmallows in the batter and baking at 375°F for 8-10 minutes, though the texture will be different from the fried version.
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