Incredibly Crispy Deep Fried Marshmallows

You haven't truly lived until you've bitten into a deep fried marshmallow—that magical moment when the crispy golden shell gives way to a molten, sugary center. I first tried these at a county fair years ago, and let me tell you, I nearly melted right along with that first marshmallow! Now it's my go-to trick for wowing guests at summer cookouts or satisfying those late-night sweet cravings.

What makes these little clouds of joy so special? That perfect contrast—the satisfying crunch of the fried coating against the pillow-soft marshmallow inside. They're like bite-sized campfire treats without the smoke smell in your hair! Just wait till you see how simple they are to make (and how fast they disappear from the plate). Trust me, once you try homemade deep fried marshmallows, the store-bought versions will never compare.

Why You’ll Love These Deep Fried Marshmallows

Let me count the ways these golden puffs of joy will steal your heart (and probably your diet):

• Lightning-fast prep: Just freeze, dip, fry—done! The batter comes together in minutes, and the fry time? A blink-and-you’ll-miss-it 45 seconds.
• Textural magic: That crisp shell shattering to reveal molten marshmallow is pure bliss. It’s like a s’more and funnel cake had a delicious baby.
• Crowd-pleaser extraordinaire: Kids go wild for them, adults pretend to be sophisticated while secretly reaching for thirds. Bonus? They look way fancier than they actually are to make.

Seriously, these might just be the most fun you can have with a bag of marshmallows and a pot of oil.

Ingredients for Deep Fried Marshmallows

Here's the short but mighty list that transforms ordinary marshmallows into crispy-on-the-outside, ooey-gooey-on-the-inside wonders:

• 20 large marshmallows (frozen solid!) - Trust me, freezing is non-negotiable for that perfect molten center
• ⅔ cup whole milk - The richer the better for creating that luscious batter
• 1 large egg (room temp) - Takes the batter from good to golden-brown perfection
• ¼ teaspoon vanilla extract - My secret flavor booster
• 1⅓ cups buttermilk pancake mix - I swear by Pearl Milling Company for the crispiest coating
• Canola oil for frying - Enough to generously fill your pot (about 3-4 inches deep)

Pro tip: Measure everything before you start - things move fast once that oil gets hot!

How to Make Deep Fried Marshmallows

Alright, let's turn those fluffy marshmallows into crispy, melty masterpieces! Follow these steps carefully - I've learned through trial and error (and a few marshmallow explosions) what works best.

Freezing the Marshmallows

Don't even think about skipping this step! Those marshmallows need at least 1 hour in the freezer - this keeps them from turning into a molten lava mess when they hit the hot oil. I usually pop them in the night before because, well, patience isn't my strong suit when treats are involved.

Preparing the Batter

Grab your favorite mixing bowl and whisk together the milk, egg, and vanilla until it's completely smooth - no streaks! The batter should coat a spoon but still drip off slowly. Now here's my trick: work in batches of 4-5 marshmallows at a time. Dip each frozen marshmallow in the wet mixture, then roll it in pancake mix until fully coated. Tap off the excess - we want a thin, even coating, not a thick breading.

Frying to Perfection

This is where the magic happens! Heat your oil to exactly 375°F (use a thermometer - guessing leads to greasy disasters). Carefully lower in 3-4 marshmallows at a time using tongs - overcrowding drops the oil temp and makes them stick together. Fry for just 30-45 seconds until golden brown, flipping once if needed. Watch closely - they go from perfect to burnt in seconds! Drain on paper towels and resist eating them immediately (okay, maybe just one test bite).

Tips for the Best Deep Fried Marshmallows

After frying more marshmallows than I'd care to admit (for research purposes, obviously), here are my hard-earned secrets for foolproof results every time:

• Tongs are your best friend: Those little sugar bombs get slippery when coated! I keep a pair of spring-loaded tongs right by the fryer to avoid any marshmallow casualties.
• Double up on paper towels: Layering them absorbs excess oil without making the coating soggy. I learned this after my first batch left oil puddles on the plate - not cute.
• Serve within minutes: That magical crisp-to-melty contrast disappears fast! I always warn guests to eat them piping hot - though they rarely need convincing.

Bonus tip: Keep extra napkins handy - these are gloriously messy in the best possible way!

Ingredient Substitutions & Notes

Life happens, and sometimes you need to improvise! Here's how to tweak this recipe without sacrificing that perfect crispy-gooey magic:

• Milk swaps: Almond milk works in a pinch, but whole milk gives the richest coating. If using skim, add ½ teaspoon melted butter to the batter for extra richness.
• Gluten-free? Any GF pancake mix works beautifully - I've had great results with King Arthur's blend.
• Oil options: Canola's neutral taste is ideal, but peanut oil adds a nice nutty note if you're feeling fancy.

One non-negotiable? Those marshmallows must stay frozen solid before frying - no shortcuts there!

Serving Suggestions for Deep Fried Marshmallows

Oh, the possibilities! While these golden puffs are heavenly solo, here's how I love to dress them up for maximum wow factor:

• Chocolate dunking sauce: Melt semi-sweet chips with a splash of cream - the contrast of cool chocolate and warm marshmallow is unreal.
• Powdered sugar snowfall: Dust generously for that classic fairground feel (bonus points if you serve them in paper cones!).
• À la mode: Plop one atop vanilla ice cream and watch it slowly collapse into gooey perfection.

My midnight snack hack? Sandwich two between chocolate graham crackers for instant gourmet s'mores!

Storage & Reheating

Let's be real - these are best devoured fresh, still warm from the fryer when that crispy shell is at its prime. If you must store them (why?!), keep at room temp for up to 2 hours max. Reheating? Don't bother - they'll turn into sad, deflated versions of their former glorious selves. Trust me, I learned this the hard way after attempting to revive leftovers in the air fryer (RIP, marshmallow dreams).

Deep Fried Marshmallows Nutritional Information

Okay, let's be honest - we're not eating deep fried marshmallows for their health benefits! But since you asked (or your conscience did), here's the scoop on what you're getting per marshmallow:

• Calories: About 80 per piece
• Sugar: 10g (hey, it's a marshmallow!)
• Fat: 3g total (mostly from the frying oil)
• Protein: Just 1g - consider it a sweet bonus

Remember, these numbers are estimates - your actual counts might vary based on oil absorption and exact ingredients. My advice? Enjoy a couple guilt-free, then maybe balance it out with some veggies later!

FAQs About Deep Fried Marshmallows

After making countless batches (all in the name of research, of course!), here are the questions I get asked most:

Can I use mini marshmallows?
Technically yes, but they're trickier! The coating-to-marshmallow ratio gets off, and they cook way faster - like 15 seconds max. I stick with large ones for that perfect molten center.

How do I prevent bursting?
Freeze them solid (1 hour minimum!), don't overcrowd the oil, and maintain that 375°F temperature. If one pops, just fish it out carefully - the oil will settle down.

Why pancake mix instead of flour?
The leavening agents give extra crispness! Regular flour batter tends to be denser. Though in a pinch, self-rising flour + ½ teaspoon baking powder works too.

Can I make these ahead?
Nope - they're strictly a right-before-serving treat. The coating turns soggy fast. But hey, that's just an excuse to eat them all fresh!

Share Your Experience

Did your marshmallows turn out gloriously gooey? Or maybe you discovered a brilliant new twist? Drop me a note below - I love hearing your fried-marshmallow adventures almost as much as I love eating them!

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