Name: Deep Fried Marshmallows
Prep time: 5 min
Cook time: 1 min
Total time: 6 min
Cuisine: American
Ingredients: 20 large marshmallows, frozen; ⅔ cup whole milk; 1 large egg, room temperature; ¼ teaspoon vanilla extract; 1⅓ cups buttermilk pancake mix (Pearl Milling Company brand used); Canola oil for frying (enough to fill 3–4 inches in a 5-quart Dutch oven or to the fill line of a deep fryer); Optional Toppings:; Powdered sugar, sifted; Whipped cream; Chocolate sauce; Rainbow jimmie sprinkles

A carnival-inspired treat that brings the fun of the fair right to your kitchen. These golden, crispy-on-the-outside, gooey-on-the-inside deep fried marshmallows are a delightful indulgence that takes just minutes to prepare.

Why You’ll Love This Recipe

These deep fried marshmallows are a perfect balance of textures – a crispy, pancake-like exterior giving way to a warm, melty marshmallow center. They’re incredibly quick to make, requiring just a handful of ingredients and minimal prep time. Perfect for dessert parties, special treats for kids, or anytime you want to impress guests with something unexpected and delicious. The contrast between the hot, crunchy coating and the sweet, molten center creates a dessert experience that’s hard to forget.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Marshmallows are the star of this recipe. Freezing them beforehand is crucial as it prevents them from completely melting during the frying process, ensuring you get that perfect gooey center.
Whole milk adds richness to the batter and helps create the right consistency for coating the marshmallows. If needed, you can substitute with 2% milk, though the batter may be slightly less rich.
Egg acts as a binder in the batter, helping it adhere to the marshmallows and creating a more substantial coating that fries up beautifully.
Vanilla extract brings a subtle warmth and depth to the batter that complements the sweetness of the marshmallows.
Buttermilk pancake mix is the convenience ingredient that makes this recipe so simple. It already contains the perfect blend of flour, leavening agents, and seasonings to create a golden, crispy exterior.
Canola oil is ideal for frying due to its neutral flavor and high smoke point. Vegetable or peanut oil would work well as alternatives.
Toppings like powdered sugar, whipped cream, chocolate sauce, and sprinkles are optional but add extra flair and flavor to these already delightful treats.

Directions

In a mixing bowl, whisk together milk, egg, and vanilla extract. Add pancake mix and stir until smooth.
Heat canola oil in a Dutch oven or deep fryer to 375°F (190°C).
Working quickly, dip each frozen marshmallow into the batter, fully coating it.
Carefully place coated marshmallows into the hot oil. Fry for about 1 minute or until golden brown.
Use a slotted spoon to remove them from oil and place on paper towels to drain.
Serve warm with your choice of toppings like powdered sugar, whipped cream, chocolate sauce, or sprinkles.

Servings and Timing

This recipe yields 20 deep fried marshmallows, making it perfect for parties or gatherings. The prep time is just 5 minutes, and the cooking time is an incredibly quick 1 minute per batch, with a total time of about 6 minutes. Each serving (one fried marshmallow) contains approximately 130 calories, making this a relatively light treat compared to many other fried desserts.

Variations

Chocolate Lovers: Use chocolate-flavored marshmallows or add a tablespoon of cocoa powder to the batter for a chocolate-infused version.
Cinnamon Sugar: Roll the freshly fried marshmallows in a mixture of cinnamon and sugar instead of powdered sugar for a warm, spiced flavor.
S’mores Inspired: After frying, drizzle with chocolate sauce and sprinkle with crushed graham crackers for a carnival take on the campfire classic.
Berry Bliss: Serve with a side of raspberry or strawberry sauce for a fruity contrast to the sweet marshmallow.
Coconut Crusted: Add shredded coconut to the batter or roll the freshly fried marshmallows in toasted coconut for a tropical twist.

Storage/Reheating

Deep fried marshmallows are best enjoyed immediately after frying while the exterior is crispy and the interior is warm and gooey. However, if you have leftovers:

Storage: Place cooled fried marshmallows in an airtight container, separating layers with parchment paper. Store at room temperature for up to 2 days, though they will lose their crispness over time.
Reheating: To restore some crispness, place the fried marshmallows on a baking sheet and warm in a preheated oven at 350°F (175°C) for 3-5 minutes. Avoid microwaving as this will make them soggy and potentially cause the marshmallows to expand too much.
Freezing: It’s not recommended to freeze the finished fried marshmallows as they won’t retain their texture when thawed.

FAQs

Why do the marshmallows need to be frozen before frying?

Freezing the marshmallows is essential to prevent them from completely melting during the frying process. The frozen core stays solid long enough for the batter to cook into a crispy shell, resulting in that perfect contrast between crunchy exterior and gooey interior.

Can I use mini marshmallows instead of large ones?

Yes, you can use mini marshmallows, but they’ll cook even faster than large ones. Consider skewering several together before dipping in batter for easier handling and a more substantial treat.

My batter isn’t sticking well to the marshmallows. What should I do?

If the batter slides off, it might be too thin or the marshmallows might be developing condensation as they warm. Try thickening your batter slightly with a bit more pancake mix, and work quickly with a few marshmallows at a time, keeping the rest in the freezer until needed.

What’s the best oil temperature for frying marshmallows?

375°F (190°C) is ideal. If the oil is too hot, the batter will burn before the inside warms; if too cool, the batter will absorb too much oil and become soggy. Using a candy or deep-fry thermometer is highly recommended.

Can I make the batter ahead of time?

The batter can be made up to an hour ahead and kept at room temperature. If it thickens too much while sitting, add a splash of milk to thin it to the right consistency.

Are there any dairy-free alternatives for this recipe?

Yes, you can substitute plant-based milk for the whole milk and look for a dairy-free pancake mix. Just ensure your chosen mix will create a similar batter consistency.

How do I know when the marshmallows are done frying?

They’re ready when the exterior is golden brown, which takes about 1 minute. Don’t fry them too long or the marshmallow will completely melt and could burst through the batter.

What should I do if the oil starts smoking?

If your oil starts smoking, it’s too hot. Remove the pot from the heat source immediately, let it cool slightly, and adjust your temperature before continuing.

Can I add flavorings to the batter?

Absolutely! Consider adding cinnamon, nutmeg, almond extract, or even a splash of liqueur (for adults) to customize the flavor profile.

Why did my marshmallows explode during frying?

This typically happens if the oil is too hot or if the marshmallows have air pockets. Ensure your oil temperature is correct and consider using a toothpick to prick any visible air bubbles in the marshmallows before coating them.

Conclusion

Deep fried marshmallows are a delightful treat that brings together simple ingredients to create something truly special. The contrast between the crispy, golden exterior and the warm, gooey marshmallow center makes for an unforgettable dessert experience that’s sure to bring smiles to faces young and old. Perfect for special occasions or whenever you need a bit of carnival-inspired joy, this quick and easy recipe proves that sometimes the simplest treats can bring the most happiness. Whether served with a dusting of powdered sugar or dressed up with all the toppings, these deep fried marshmallows are bound to become a requested favorite in your household.

Deep Fried Marshmallows