Deep Fried Marshmallows

Total Time: 25 minutes
Active Time: 15 minutes
Difficulty: Easy
Intensity: Medium-High (due to hot oil)
Yield: 24 marshmallows
Cuisine: American Dessert

A Note Before You Begin

Imagine biting through a shatteringly crisp, golden shell to find a cloud of warm, molten marshmallow within. That’s the magic of deep-fried marshmallows. This recipe transforms the humble campfire staple into a spectacular, restaurant-style dessert that’s surprisingly simple to make. Perfect for a fun weekend treat, a party finale, or a nostalgic indulgence, these are guaranteed to impress.

The process is quick but requires careful attention to hot oil. The result is a delightful contrast of textures and temperatures that makes every bite an event.

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Ingredients

For the Marshmallows:

• 24 large, standard marshmallows (not mini)

• 2 cups vegetable oil, canola oil, or peanut oil (for frying; enough for 1.5-2 inches depth in your pot)

For the Batter:

• 1 cup all-purpose flour

• 1/4 cup granulated sugar

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1 cup cold milk (or buttermilk for a slightly tangier crust)

• 1 large egg

• 1 teaspoon vanilla extract

For Serving (Optional but Recommended):

• 1 cup powdered sugar, for dusting

• 1/2 cup chocolate sauce, for drizzling

• 1/2 cup raspberry or caramel sauce, for dipping

• Vanilla ice cream, to serve alongside

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Equipment

• Deep, heavy-bottomed pot or Dutch oven

• Deep-fry thermometer (essential for safety and results)

• Slotted spoon or spider skimmer

• Paper towel-lined plate or baking sheet

• Medium mixing bowl

• Whisk

• Tongs or a fork for handling

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Step-by-Step Instructions

Step 1: Prep & Safety First (5 minutes)

Place your pot on the stove and add the oil. Attach the deep-fry thermometer to the side. Crucially, do not turn on the heat yet. Prepare your workstation: set up the paper towel-lined plate next to the stove, have your slotted spoon ready, and place the marshmallows on a plate within easy reach. Ensure no children or pets are underfoot.

Step 2: Make the Batter (5 minutes)

In your mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate small bowl or jug, whisk the cold milk, egg, and vanilla extract until combined. Pour the wet ingredients into the dry ingredients and whisk just until smooth. A few small lumps are okay; do not overmix. The batter should be thick but pourable, similar to pancake batter.

Step 3: Heat the Oil (5-7 minutes)

Now, turn the heat to medium-high. Heat the oil to 375°F (190°C). This is the ideal temperature. If the oil is too cool, the marshmallows will absorb oil and become greasy. If it’s too hot, the outside will burn before the inside melts. Monitor the thermometer closely. While the oil heats, use a fork or tongs to dip each marshmallow fully into the batter, letting any excess drip back into the bowl. Place them back on the plate.

Step 4: The Fry (3-4 minutes, in batches)

Once the oil is at temperature, reduce the heat to medium to help maintain it.

• Carefully lower 4-6 battered marshmallows into the hot oil using your slotted spoon. Do not overcrowd the pot, as it will cause the temperature to drop drastically.

• Fry for 45 to 60 seconds, turning once halfway, until the coating is a deep, uniform golden brown. They fry quickly!

• Use the slotted spoon to transfer the fried marshmallows to the paper towel-lined plate to drain for about 30 seconds.

Let the oil return to 375°F before frying the next batch. Repeat until all marshmallows are fried.

Step 5: Serve Immediately (1 minute)

Transfer the warm, drained marshmallows to a serving platter. Dust liberally with powdered sugar. Serve immediately while the exterior is crisp and the interior is wonderfully molten.

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Serving Suggestions & Pro Tips

• The Ultimate Plate: Place a scoop of vanilla ice cream in a bowl, top with 2-3 fried marshmallows, and drizzle generously with chocolate and caramel sauces.

• Flavor Twists: Add a pinch of cinnamon or nutmeg to the batter. Use chocolate marshmallows for a double-chocolate experience.

• Safety is Key: Always keep a lid for your pot nearby (in case of fire, slide the lid on to smother flames—never use water). Never leave hot oil unattended.

• The Goo Factor: For an even more intense molten center, freeze your marshmallows for 30 minutes before battering and frying. The cold center takes slightly longer to melt, creating a dramatic flow when bitten.

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Nutritional Information (Per Serving: 2 marshmallows)

Disclaimer: This is an indulgent, occasional treat. Nutritional values are approximate and will vary based on oil absorption and specific ingredients used.

• Calories: ~280 kcal

• Total Fat: 12g

  • Saturated Fat: 2g

• Cholesterol: 15mg

• Sodium: 120mg

• Total Carbohydrates: 42g

  • Dietary Fiber: 0.5g

  • Sugars: 28g

• Protein: 2g

The Last Bite: Deep-fried marshmallows are a lesson in delightful contradiction. They are ephemeral—best enjoyed within minutes of leaving the oil—and utterly irresistible. The process is a fun, theatrical kitchen experiment with a sweet, gooey reward. Just be warned: they’re so good, you might just skip dinner and fry up another batch. Enjoy responsibly!