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Deep Fried Marshmallows Recipe

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4.3 from 4 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 20 servings

Description

Delightfully crispy on the outside and gooey on the inside, these Deep Fried Marshmallows are a fun and indulgent treat perfect for parties or a special dessert. Coated in a light buttermilk pancake batter and fried until golden brown, then dusted with powdered sugar and optionally topped with whipped cream, chocolate sauce, and colorful sprinkles, these sweet bites offer a nostalgic twist on classic fried dough desserts.

Ingredients

Main Ingredients

  • 20 large marshmallows (frozen)
  • ⅔ cup whole milk
  • 1 large egg (room temperature)
  • ¼ teaspoon vanilla extract
  • 1⅓ cups buttermilk pancake mix (Pearl Milling Company brand recommended)
  • Canola oil for frying

Toppings (Optional)

  • Powdered sugar (sifted)
  • Whipped cream
  • Chocolate sauce
  • Rainbow jimmie sprinkles

Instructions

  1. Freeze Marshmallows: Place the marshmallows in the freezer for at least 30 minutes before beginning. This step ensures they remain firm and hold their shape during frying.
  2. Prepare Draining Station: Line a large rimmed baking sheet with paper towels and place a wire rack on top. Set aside for draining fried marshmallows.
  3. Heat Oil: Fill a large heavy-duty pot with 3-4 inches of canola oil or an electric deep fryer to the recommended fill line. Heat the oil to 375°F, monitoring with a candy thermometer if using a pot. Maintain the temperature between 365°F and 375°F for optimal frying.
  4. Make Wet Batter Mix: In a small bowl, whisk together the whole milk, large egg, and vanilla extract until fully combined.
  5. Prepare Batter: In a large bowl, add the buttermilk pancake mix and create a well in the center. Pour in the milk mixture and whisk gently just until combined, keeping the batter slightly lumpy. The batter should be thicker than standard pancake batter to coat the marshmallows well without creating a tough crust.
  6. Coat Marshmallows: Add 4-5 frozen marshmallows to the batter and use your fingers to fully coat each marshmallow on all sides.
  7. Fry Marshmallows: Carefully drop the coated marshmallows into the hot oil. Fry for 25-30 seconds on each side, roughly 1 minute total per batch, until they turn lightly golden brown. Use a slotted spoon to gently flip them as needed.
  8. Drain Excess Oil: Remove fried marshmallows with a large slotted spoon and place them on the prepared baking sheet with paper towels to drain excess oil. Repeat coating and frying until all marshmallows are cooked.
  9. Serve: Arrange deep fried marshmallows on a large plate and dust with powdered sugar. Optionally, add a dollop of whipped cream, drizzle chocolate sauce, and sprinkle rainbow jimmies for a festive presentation.

Notes

  • Freezing the marshmallows beforehand is essential to prevent melting and help them hold their shape during frying.
  • Maintaining the oil temperature between 365°F – 375°F ensures crispy, golden results without greasy or undercooked batter.
  • Use a thick, slightly lumpy batter to achieve a light, tender coating rather than a dense, tough shell.
  • For best results, fry in small batches to avoid overcrowding which can lower oil temperature.
  • Serve immediately after frying for optimal texture and flavor.
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Find it online: https://sarabaking.com/deep-fried-marshmallows-recipe/