Deep Fried Marshmallows

These deep-fried marshmallows create pure magic when that crispy pancake batter gives way to molten marshmallow goodness inside. The contrast between the golden, crunchy exterior and the warm, gooey center makes every bite feel like a carnival treat you can make right in your own kitchen. What started as a crazy experiment during a boring Sunday afternoon has become the dessert my family begs me to make whenever we have people over.

Last month during my daughter's sleepover, I decided to surprise the girls with these after dinner. The squealing that erupted when they bit into them was honestly a little embarrassing, but also pretty rewarding. One of the moms picking up her daughter the next morning asked what I'd given them because her kid hadn't stopped talking about "those amazing fried marshmallow things." Now I'm apparently the cool mom who makes crazy desserts.

Key Ingredients

• Large marshmallows - Size matters here because regular mini marshmallows just disappear in the oil. Freezing them keeps everything manageable during the coating and frying process.
• Buttermilk pancake mix - The tangy flavor works perfectly with sweet marshmallows while creating that perfect crispy shell. Store-bought mix saves time and honestly works better than homemade for this.
• Whole milk - Creates the right batter consistency that sticks to frozen marshmallows without being too thick. Skim milk makes a wimpy coating that falls off.
• Fresh egg - Helps bind everything together and contributes to that golden color we're after. Room temperature eggs mix better than cold ones straight from the fridge.
• Quality frying oil - Canola oil works great because it doesn't add competing flavors and handles high heat well without smoking up your kitchen.

Pin it

Step-by-Step Instructions

Preparation setup

Freeze marshmallows for at least thirty minutes before starting because this step absolutely cannot be skipped. Frozen marshmallows hold their shape during the quick frying time instead of immediately melting into sugary soup. Set up your draining station with paper towels and wire rack before heating oil so everything's ready when you need it.

Oil temperature control

Heat oil to exactly 375 degrees and maintain that temperature throughout frying. Too hot and the coating burns before the marshmallow warms through. Too cool and you get greasy, soggy results instead of crispy perfection. Use a good thermometer because guessing doesn't work with this recipe.

Batter mixing technique

Whisk milk, egg, and vanilla together first until completely smooth, then add to pancake mix in a large bowl. Mix just until combined, leaving some lumps because overmixing creates tough, chewy coating instead of light and crispy. The batter should be thicker than regular pancake batter but still flowable.

Coating method

Work with just four or five marshmallows at a time to prevent them from thawing too much. Use your fingers to completely coat each frozen marshmallow, making sure every surface gets covered. Any bare spots will cause the marshmallow to leak out during frying, which creates a mess and ruins the effect.

Frying technique

Carefully lower coated marshmallows into hot oil using a slotted spoon to avoid splashing. They cook incredibly fast - maybe thirty seconds per side - so watch them like a hawk. They should turn golden brown but not dark. Remove immediately when they reach light golden color because they continue cooking slightly even after removal.

Draining and serving

Transfer fried marshmallows to prepared draining setup immediately after cooking. Let them sit for just a minute to cool slightly before serving, but don't wait too long or the marshmallow center starts to firm up again. Serve while still warm for the best gooey center experience.

I learned this recipe the hard way through several disasters. My first attempt used room temperature marshmallows that basically dissolved the moment they hit the oil. The second try involved batter that was too smooth and slid right off. After probably wasting two bags of marshmallows figuring out the timing and technique, I finally got it right. Now I can make them without any drama, but those early attempts were pretty frustrating.

Serving Ideas

Dust these warm treats with powdered sugar for classic presentation that looks beautiful and adds sweetness. For special occasions, set up a topping bar with chocolate sauce, whipped cream, and colorful sprinkles so everyone can customize their own. These pair wonderfully with vanilla ice cream for temperature contrast, or serve alongside hot chocolate for the ultimate cozy dessert experience. Consider making them for birthday parties or casual gatherings where interactive desserts create fun memories.

Creative Twists

Roll finished marshmallows in cinnamon sugar while still warm for churro-inspired flavors that smell incredible. During holidays, try dipping cooled marshmallows in melted chocolate and rolling in crushed cookies or candy pieces. For grown-up versions, add a tiny splash of rum or bourbon to the batter for subtle complexity. Summer gatherings benefit from rolling warm marshmallows in graham cracker crumbs and serving with chocolate dipping sauce for deconstructed s'mores vibes.

Smart Storage

These taste best served immediately while the coating stays crispy and center remains gooey. If you absolutely must store leftovers, keep them in the refrigerator for one day maximum, but honestly they're never as good reheated. The coating gets chewy and the marshmallow firms up completely. For best results, plan to make only what you'll eat right away rather than trying to save them for later.

Pin it

Making deep-fried marshmallows feels like bringing a little bit of fair magic into your regular kitchen. There's something so satisfying about creating something this indulgent and fun with basic ingredients most people already have around. Sure, it's not everyday food, but sometimes you need something completely over-the-top that makes people smile. The look on someone's face when they bite into that crispy shell and hit molten marshmallow is worth every bit of effort involved in making them.

Frequently Asked Questions

→ Why do I need to freeze the marshmallows first?

Freezing keeps them firm so they don't melt too quickly in the hot oil. This gives the batter time to cook and get crispy while the marshmallow stays intact inside.

→ Can I use a different type of pancake mix?

Yes, any buttermilk pancake mix will work. Just make sure it's the type that only needs milk and eggs added, not the complete mix that just needs water.

→ What's the best oil temperature for frying?

Keep it right around 375°F. Too hot and the outside burns before the marshmallow warms up. Too cool and they'll absorb too much oil and get greasy.

→ How do I know when they're done?

They should be lightly golden brown all over, which usually takes about 25-30 seconds per side. Don't cook them too long or the marshmallow will melt completely.

→ What are the best toppings to serve with these?

Powdered sugar is classic, but chocolate sauce, caramel, whipped cream, or even cinnamon sugar are all delicious. Rainbow sprinkles make them extra fun for kids!