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I first tasted these gooey gems at a fair and just knew I had to try making them at home. Biting through that crisp, golden outside and getting to the soft, melted middle is pure bliss. Throw on some whipped cream, sprinkles, and a splash of chocolate, and you’re in for a messy, joyful dessert.
A Sugary Escape in Your Kitchen
The best thing about deep fried marshmallows is how easy they are, but still feel like a celebration. My kids get excited every single time. Serve these at slumber parties, birthdays, or any time you want something that breaks the mold. Pile on your favorite toppings and make each bite your own.
What to Buy
- Sprinkles: These add a pop of color and a little crunch.
- Vegetable Oil: You’ll need this for frying until crispy.
- Egg: Makes your batter hold together.
- Milk: Go for whole—it gives you richness in the batter.
- Pancake Mix: This gives you that crunch and fluff around the marshmallow.
- Jumbo Marshmallows: Giant marshmallows are the way to go for this.
The Fun Starts Here
- Serve Up:
- Ladle on whipped cream and sprinkles while they’re still warm, then dig in.
- Fry Marshmallows:
- Gently fry until you see a golden shell and roll them so every side gets crispy.
- Coat Marshmallows:
- Dunk your marshmallows and make sure that batter clings all around.
- Prepare Batter:
- Whisk your pancake mix until nice and smooth.
- Heat Oil:
- Heat your oil up in a heavy pot—you want about 350°F for best results.
Top Frying Tricks
Always pick jumbo marshmallows—the little ones fall apart too easily. It’s key to nail the oil temperature. If it’s too cool, your treats get soggy. Too hot, they’ll singe fast. Remember to spin them while frying to get even browning all over.
Amp Them Up
We go big with a heavy pour of chocolate sauce and a swoosh of whipped cream. Sometimes, we smoosh them inside graham crackers plus chocolate for mind-blowing s’mores. Set out lots of toppings and let everyone go wild making their own creation.
Perfect Timing Matters
Deep fried marshmallows are best fresh as soon as you pull them from the oil—super crispy outside, warm and soft inside. Just make what you’ll eat since leftovers go mushy, but honestly, they never last long enough to worry about storing.
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Frequently Asked Questions
- → Why isn’t my batter sticking to the marshmallows?
Check your oil temperature (around 350°F) and ensure marshmallows are fully coated. If it's too runny, add more pancake mix to thicken the batter.
- → Can these be prepared ahead of time?
They're tastiest warm and fresh. The crispy shell softens if left sitting, so plan to make them just before serving.
- → How do I avoid oil splatter while frying?
Opt for a deeper pot, keep oil at the right heat, and lower marshmallows gently. Avoid overcrowding and use a splatter guard if needed.
- → Are mini marshmallows OK for this?
Nope. Mini marshmallows melt too fast. Jumbo ones are best for staying gooey on the inside while frying to golden outside.
- → Why did my marshmallows lose their shape?
Keep an eye on them! Don’t fry for too long—just 30-60 seconds is plenty. Overcooking makes them deflate or melt entirely.