Name: Deep Fried Marshmallows
Prep time: 10 min
Cook time: 5 min
Total time: 45 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; Canola oil for frying (enough to fill 3-4 inches deep in a 5-quart Dutch oven or to the fill line of an electric deep fryer); Optional: Powdered sugar, sifted; Optional: Whipped cream; Optional: Chocolate sauce; Optional: Rainbow sprinkles

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Deep Fried Marshmallows are a delightful twist on a classic treat, offering a crispy golden exterior with a warm, gooey center. Perfect for parties, fairs, or a fun weekend indulgence, these sweet bites are sure to impress.

Why You’ll Love This Recipe

I love how this recipe transforms simple marshmallows into an indulgent dessert. The combination of the crispy batter and the melty center creates a texture contrast that's absolutely irresistible. Plus, it's a fun and easy treat to make at home, bringing the joy of fair food right to my kitchen.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 in a 5-quart Dutch oven or to the fill line of an electric deep fryer)

Optional toppings:

Powdered sugar, sifted
Whipped cream
Chocolate sauce
Rainbow sprinkles

Directions

I start by placing the marshmallows in the freezer for at least 30 minutes. This helps them stay firm during frying.
I line a large rimmed baking sheet with paper towels and a wire rack, setting it aside for later.
I add enough canola oil to a large heavy-duty pot to fill it 3-4 inches deep, or to the fill line of an electric deep fryer. I heat the oil to 375°F. If using a pot on the stove, I attach a candy thermometer to monitor the temperature, keeping it between 365°F and 375°F.
Once the oil is hot, I make the batter by whisking together the whole milk, large egg, and vanilla extract in a small bowl.
In a separate bowl, I add the buttermilk pancake mix and create a well in the center. I pour the milk mixture into the well and whisk until combined.
I dip each frozen marshmallow into the batter, ensuring it's fully coated, and then carefully place it into the hot oil.
I fry the marshmallows for 25-30 seconds per side, or until lightly golden brown.
Using a slotted spoon, I remove the marshmallows from the oil and place them onto the prepared baking sheet to drain excess oil.
While still warm, I top them with powdered sugar, whipped cream, chocolate sauce, and sprinkles as desired.

Servings and Timing

This recipe yields approximately 20 deep-fried marshmallows. The preparation time is about 10 minutes, with an additional 30 minutes for freezing the marshmallows. Cooking time is roughly 1 minute per batch. In total, I can have this delightful treat ready in about 45 minutes.

Variations

S’mores Style: I sandwich the fried marshmallows between graham crackers with a piece of chocolate for a decadent s’mores experience.
Flavored Batters: I add a pinch of cinnamon or cocoa powder to the pancake mix for an extra flavor kick.
Dipping Sauces: I serve them with caramel sauce, raspberry coulis, or a peanut butter drizzle for variety.

Storage/Reheating

These treats are best enjoyed fresh. If I have leftovers, I store them in an airtight container at room temperature for up to 1 day. To reheat, I place them in a preheated oven at 350°F for about 5 minutes to restore some of the crispiness.

FAQs

How do I prevent the marshmallows from melting too much during frying?

Freezing the marshmallows for at least 30 minutes before frying helps them maintain their shape and prevents excessive melting.

Can I use mini marshmallows for this recipe?

I find that large marshmallows work best, as mini ones can be challenging to coat and fry evenly.

What type of oil is best for frying?

I prefer using canola oil due to its neutral flavor and high smoke point, but vegetable or peanut oil also work well.

Can I make the batter ahead of time?

Yes, I can prepare the batter a few hours in advance and store it in the refrigerator until ready to use. I give it a good stir before dipping the marshmallows.

Are there any gluten-free options for this recipe?

Absolutely! I use a gluten-free pancake mix to make this recipe suitable for those with gluten sensitivities.

Conclusion

Deep Fried Marshmallows are a fun and indulgent treat that brings the excitement of fair food into my home. With their crispy exterior and gooey center, they're sure to be a hit at any gathering. I enjoy experimenting with different toppings and variations to keep things exciting. Give this recipe a try and indulge in a sweet, nostalgic delight!

Deep Fried Marshmallows

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Author: Sue
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 45 minutes
Yield: 20 pieces
Category: Dessert
Method: Frying
Cuisine: American
Diet: Vegetarian

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Description

Deep Fried Marshmallows are a crispy, golden treat with a gooey center, perfect for parties or fun indulgent desserts at home.

Instructions

Place marshmallows in the freezer for at least 30 minutes.
Line a large rimmed baking sheet with paper towels and a wire rack; set aside.
Add canola oil to a large pot or deep fryer to a depth of 3-4 inches or to the fill line; heat to 375°F.
In a small bowl, whisk together the milk, egg, and vanilla extract.
In another bowl, add pancake mix and create a well in the center; pour in the milk mixture and whisk until smooth.
Dip each frozen marshmallow into the batter to coat fully.
Carefully place coated marshmallows in hot oil and fry for 25-30 seconds per side or until golden brown.
Remove with a slotted spoon and place on the prepared baking sheet to drain excess oil.
Top with powdered sugar, whipped cream, chocolate sauce, and sprinkles as desired.