Let’s talk about a sweet treat that takes everything nostalgic about childhood and cranks it up a notch: deep fried marshmallows! Yes, you heard that right. When you combine the gooey goodness of marshmallows with a crispy, warm batter, you create something truly magical. My kids go wild for these, and honestly, I can’t blame them! It’s a fun way to bring a little crispy excitement to snack time, and it’s perfect for weekend treats or even for surprising them after school.
Plus, you can customize these to your liking! Top them with whipped cream, drizzle chocolate sauce, and sprinkle some colorful jimmies. It feels like a festive celebration in every bite!
Table of Contents
How to Make Deep Fried Marshmallows
Alright, friends, let’s gather the ingredients and get cooking!
Ingredients:
- 20 large marshmallows (frozen)
- ⅔ cup whole milk
- 1 large egg (room temperature)
- ¼ teaspoon vanilla extract
- 1 ⅓ cups buttermilk pancake mix (I usually use Pearl Milling Company)
- Canola oil (for frying)
- Powdered sugar (sifted, for serving)
- Whipped cream (optional)
- Chocolate sauce (optional)
- Rainbow jimmie sprinkles (optional)
Directions:
Prep the Marshmallows: Start by putting the marshmallows in the freezer for at least 30 minutes before frying. This helps keep them firm and makes frying a breeze.
Set Up Your Space: Line a large rimmed baking sheet with paper towels and place a wire rack on top to catch all the excess oil. Set this aside.
Heat the Oil: In a heavy-duty pot, add enough canola oil to fill it 3-4 inches deep. Heat the oil to 375°F. If you’re using a stove pot, stick a candy thermometer on the side to keep an eye on that temperature. If you’re using an electric fryer, it will maintain the temperature for you.
Make the Batter: In a small bowl, whisk together the whole milk, egg, and vanilla extract until well mixed.
Mix the Dry Ingredients: In a large bowl, combine the buttermilk pancake mix. Create a well in the center and pour in the milk mixture. Gently whisk together the batter. You want it to be a little lumpy—not perfectly smooth—so your marshmallows keep that wonderful fluffy texture!
Coat the Marshmallows: Take about 4 to 5 frozen marshmallows at a time and dip each one into the batter, making sure they are completely covered.
Fry Away: Carefully drop the coated marshmallows into the hot oil. Fry them for about 25-30 seconds on each side until they turn a lovely golden brown. Use a slotted spoon to flip them gently.
Drain and Repeat: Once golden brown, lift the marshmallows out of the oil and place them on the prepared baking sheet to drain off any excess oil. Keep going until all the marshmallows are fried!
Serve It Up: Dust the warm marshmallows with powdered sugar and, if you like, top each one with whipped cream, chocolate sauce, and some rainbow jimmie sprinkles. They’ll look irresistible!
How to Serve Deep Fried Marshmallows
These little delights are best served warm, straight from the fryer. My kids love to customize theirs, so set up a fun topping station with whipped cream and sprinkles. Let everyone get creative! These treats are perfect for birthday parties, game nights, or just a cozy family dessert.
How to Store Deep Fried Marshmallows
If you happen to have leftovers (which is rare in our house!), you can store them in an airtight container at room temperature for up to a day. However, the crispy texture is best enjoyed fresh, so I recommend warming them back up in the oven for a few minutes if you decide to save some for later.
Tips to Make Deep Fried Marshmallows
Keep the Marshmallows Frozen: Freezing them before frying makes all the difference! It helps them hold their shape and gets that gooey center just right.
Monitor Oil Temperature: Make sure your oil stays at the right temperature. Too hot can burn the batter, and too cool can make them greasy.
Batter Consistency: Don’t overmix the batter; keeping it slightly lumpy helps create that delicious texture when frying.
Variations
Feeling adventurous? Try dipping the marshmallows in chocolate sauce before frying for an extra sweet twist. You could also add a pinch of cinnamon to the batter for a delightful flavor change or use flavored pancake mix for something new!
You may like also these recipes :
Fried Cheesecake
Funnel Cake Bites
FAQs
Can I use mini marshmallows instead of large ones?
Absolutely! Just adjust your frying time since mini marshmallows will cook faster. Keep an eye on them until they’re golden.
Can I make these ahead of time?
While fresh is best, you could prepare the batter in advance and store it in the fridge, but fry them only just before serving to maintain that crispy exterior.
What’s the best way to reheat leftover fried marshmallows?
Reheat them in a preheated oven at 350°F for about 5-10 minutes until warm and crispy again. Avoid the microwave, as it will make them chewy and soft.
Now grab your kids, roll up your sleeves, and dive into this fun and sweet adventure in the kitchen together! You’ll be making memories—and delicious snacks—before you know it!
Deep Fried Marshmallows
Ingredients
Main Ingredients
- 20 large large marshmallows (frozen) Make sure marshmallows are frozen before using.
- ⅔ cup whole milk Use room temperature milk.
- 1 large egg Should be at room temperature.
- ¼ teaspoon vanilla extract
- 1 ⅓ cups buttermilk pancake mix Recommended brand: Pearl Milling Company.
- Canola oil (for frying) Use enough to fill your pot 3-4 inches deep.
- Powdered sugar (sifted, for serving) For dusting.
- Whipped cream (optional) For serving.
- Chocolate sauce (optional) For drizzling.
- Rainbow jimmie sprinkles (optional) For an added festive touch.
Instructions
Preparation
- Start by putting the marshmallows in the freezer for at least 30 minutes before frying.
- Line a large rimmed baking sheet with paper towels and place a wire rack on top.
Cooking
- In a heavy-duty pot, add enough canola oil to fill it 3-4 inches deep and heat to 375°F.
- In a small bowl, whisk together the whole milk, egg, and vanilla extract until well mixed.
- In a large bowl, combine the buttermilk pancake mix. Create a well in the center and pour in the milk mixture. Gently whisk together the batter to keep it slightly lumpy.
- Dip 4 to 5 frozen marshmallows into the batter, making sure they are completely covered.
- Drop the coated marshmallows into the hot oil and fry for about 25-30 seconds on each side until golden brown.
- Lift the marshmallows out of the oil and place them on the prepared baking sheet to drain.
- Repeat until all the marshmallows are fried.
Serving
- Dust the warm marshmallows with powdered sugar and top with whipped cream, chocolate sauce, and rainbow jimmie sprinkles as desired.