Deep Fried Marshmallows Delight

This indulgent treat turns simple marshmallows into a crispy golden delight that melts with every bite. It’s perfect for those moments when you want a fun and unexpected dessert to impress friends or treat yourself to something special. The contrast of the crunchy exterior and soft, gooey inside makes it an absolute crowd-pleaser.

I first tried these deep fried marshmallows at a summer fair and was hooked. Since then, I’ve made them for family gatherings where kids and adults alike begged for seconds and thirds.

Ingredients

• Large marshmallows: frozen ahead of time to hold their shape when fried
• Whole milk: for a rich, creamy batter
• Room temperature egg: to help bind the batter evenly
• Vanilla extract: to add a subtle sweet aroma
• Buttermilk pancake mix: for a light yet crispy coating choosing a good quality mix like Pearl Milling Company ensures consistent results
• Canola oil: has a neutral flavor and high smoke point ideal for frying cakes and sweets

Instructions

Saturate the Marshmallows in the Freezer:

Place the marshmallows in the freezer for at least 30 minutes. This step is essential so the marshmallows stay firm and do not melt too quickly when fried.

Prepare Your Frying Station:

Line a large rimmed baking sheet with paper towels and place a wire rack on top. This combination drains excess oil and keeps the fried marshmallows crisp.

Heat the Oil to the Right Temperature:

Fill a heavy-duty pot or an electric deep fryer with enough canola oil to reach 3 to 4 inches deep. Heat the oil to 375 degrees Fahrenheit. Use a candy thermometer if frying on the stove to maintain a steady temperature between 365 and 375 degrees Fahrenheit.

Mix the Batter:

In a small bowl, whisk together the whole milk, egg, and vanilla extract until fully combined. In a separate large bowl, make a well in the buttermilk pancake mix. Pour the milk mixture into the center and whisk gently just until combined. The batter should be slightly lumpy and thicker than regular pancake batter to create a perfect coating.

Coat the Marshmallows:

Drop 4 to 5 frozen marshmallows into the batter. Use your fingers to coat each marshmallow evenly on all sides.

Fry to Golden Perfection:

Carefully lower the coated marshmallows into the hot oil. Fry for 25 to 30 seconds on each side until a light golden brown forms. Use a slotted spoon to flip them gently for even frying.

Drain and Repeat:

Lift the fried marshmallows with a slotted spoon and place them on the prepared baking sheet with paper towels and wire rack. Repeat the coating and frying process with the remaining marshmallows.

Add Your Favorite Toppings and Serve:

Dust the fried marshmallows lightly with powdered sugar or add whipped cream, chocolate sauce, and sprinkles as desired. Serve immediately for best texture.

My favorite part of this recipe is how the marshmallow transforms with frying. I remember making these with my niece who was fascinated by how something so soft could get a crunchy coat. It’s a simple recipe, but it always feels special.

Storage Tips

These fried marshmallows are best eaten immediately for that perfect crisp-soft contrast. If you must store them, keep them in an airtight container at room temperature for no more than a few hours. Avoid refrigeration as it will make the coating soggy.

Ingredient Substitutions

You can swap canola oil for peanut or vegetable oil if you prefer, just make sure it has a high smoke point. If you do not have buttermilk pancake mix, combine all-purpose flour with baking powder and a pinch of salt as a substitute. Vanilla extract can be replaced with almond extract for a different flavor profile.

Serving Suggestions

Serve these deep fried marshmallows as a fun party appetizer or a whimsical dessert. Pair them with a scoop of vanilla ice cream or drizzle extra chocolate sauce over the top. They also taste great with fresh berries for a touch of brightness.

This recipe is a fun and indulgent way to turn a childhood favorite into a memorable treat anytime you want a little extra magic. Enjoy every crispy gooey bite!

FAQs about Recipes

→ Why freeze marshmallows before frying?

Freezing keeps marshmallows firm, preventing them from melting too quickly in hot oil and helping the batter stick better.

→ What type of oil is best for frying?

Canola oil is ideal for frying due to its high smoke point and neutral flavor, ensuring a crisp and light coating.

→ How to achieve a crispy batter coating?

Use a thick buttermilk pancake batter and avoid over-whisking to retain some lumps, which creates a light, crispy texture.

→ What toppings complement the fried marshmallows?

Powdered sugar, whipped cream, chocolate sauce, and rainbow sprinkles add sweetness and visual appeal to the crispy treats.

→ How long should marshmallows be fried?

Fry the coated marshmallows about 25-30 seconds per side until golden brown for crispness without melting the center.

→ Can I use other coatings besides buttermilk batter?

While buttermilk batter provides a classic flavor and texture, experimenting with tempura or pancake batters can offer different results.