Crispy Deep Fried Marshmallows

This decadent treat transforms ordinary marshmallows into an extraordinary dessert experience that will make both kids and adults smile with delight. The contrast between the crispy golden exterior and the gooey melted marshmallow inside creates a dessert that's impossible to resist.

I first made these fried marshmallows for my niece's birthday party when we wanted something different from the usual cake. They were such a hit that the adults ended up eating more than the children! Now they've become our special occasion treat.

Ingredients

• Jumbo marshmallows choose the largest size available for maximum impact when bitten into
• Pancake mix provides the perfect coating texture and eliminates the need for multiple dry ingredients
• Large egg helps bind the batter and creates structure
• Milk thins the batter to proper consistency without making it too runny
• Vegetable oil neutral flavor ideal for deep frying at high temperatures
• Whipped cream optional for an extra layer of creamy goodness
• Chocolate syrup optional but adds a delightful flavor contrast
• Sprinkles optional for adding color and festive touch

How To Make Crispy Deep Fried Marshmallows

Prepare the oil

Pour about 3 inches of vegetable oil into a deep heavy bottomed pot. Heat to exactly 350 degrees Fahrenheit using a candy thermometer for accuracy. The precise temperature ensures the marshmallows cook quickly without absorbing excess oil.

Mix the batter

In a medium bowl combine the pancake mix egg and milk whisking until completely smooth with no lumps remaining. The consistency should be similar to pancake batter thick enough to coat the back of a spoon but not so thick it clumps. If too thick add a splash more milk.

Coat the marshmallows

Working with one marshmallow at a time dip completely into the batter using a fork. Roll it gently to ensure even coverage on all sides. Allow excess batter to drip off for a few seconds this prevents oil splatter and ensures even cooking.

Fry to perfection

Carefully lower 3 to 4 coated marshmallows into the hot oil using a slotted spoon. Fry for 30 seconds to 1 minute turning occasionally with the spoon until evenly golden brown. Watch carefully as they cook quickly and can burn if left too long.

Drain and serve

Remove the fried marshmallows with a slotted spoon allowing excess oil to drain. Place on paper towels for a few seconds to absorb residual oil. Transfer immediately to serving plates while still hot and add desired toppings for the ultimate experience.

The magic of these fried marshmallows happens in those first few moments after frying. I love watching guests take their first bite as the crispy shell gives way to reveal the gooey marshmallow center. My personal favorite way to enjoy them is with a drizzle of salted caramel sauce which balances the sweetness perfectly.

The Perfect Batter Balance

Achieving the ideal batter consistency is crucial for these marshmallows. If the batter is too thin it will slide off during frying leaving bare spots. Too thick and you will have doughy uncooked sections. Test your batter by dipping in a fork the batter should coat it evenly while excess drips off smoothly. Remember that pancake mix already contains leavening agents which help create that perfect puffy crisp exterior.

Creative Topping Ideas

These fried marshmallows become a blank canvas for your favorite flavor combinations. Try rolling them in cinnamon sugar immediately after frying for a churro inspired treat. For chocolate lovers drizzle with chocolate ganache and add crushed graham crackers for a deconstructed smore. During holidays coordinate sprinkle colors to match the season or serve with fruit compote for a slightly more sophisticated dessert experience.

Oil Temperature Matters

Maintaining the proper oil temperature is perhaps the most critical factor in this recipe. If the oil is too cool the marshmallows will absorb excess oil and become greasy. Too hot and the outside will burn before the marshmallow has a chance to warm through. Use a deep fry or candy thermometer to monitor the temperature constantly. Between batches allow the oil to return to 350°F before adding more marshmallows. If you notice the batter browning too quickly reduce the heat slightly.

Recipe FAQs

→ Can I use mini marshmallows instead of jumbo ones?

While mini marshmallows can work, they're more challenging to coat evenly and may cook too quickly. If using mini marshmallows, consider inserting them on toothpicks before dipping in batter for easier handling, and reduce frying time to about 15-20 seconds.

→ Why is my batter sliding off the marshmallows?

This typically happens when the batter is too thin. Ensure your batter is thick enough to cling to the marshmallows without dripping excessively. If needed, add a little more pancake mix to thicken the consistency.

→ How do I know when the marshmallows are done frying?

The fried marshmallows should be golden brown and crispy on the outside after about 30 seconds to 1 minute of frying. Don't overcook them, or the marshmallows inside will completely melt and possibly leak out.

→ Can I prepare these in advance for a party?

Fried marshmallows are best enjoyed immediately after cooking while the exterior is crispy and the interior is warm and gooey. They don't store well as they lose their texture contrast when cooled. For parties, prepare the batter ahead of time and fry them as guests arrive.

→ What other toppings work well with fried marshmallows?

Besides the classic whipped cream, chocolate syrup, and sprinkles, consider caramel sauce, crushed graham crackers (for a s'mores flavor), strawberry syrup, powdered sugar, cinnamon sugar, or even a scoop of ice cream for an extra indulgent dessert.

→ Can I use an air fryer instead of deep frying?

Traditional deep frying works best for this treat, as the quick immersion in hot oil creates the perfect crispy exterior while barely melting the interior. Air fryers typically don't work well with wet batters and wouldn't create the same texture contrast.