Why Deep Fried Marshmallows Are the Snack You Didn’t Know You Needed
There’s something purely magical about marshmallows. Soft, squishy, sugary clouds that bring back childhood memories of campfires and hot cocoa. But have you ever tried deep frying them? If not, you’re missing out on one of the most decadent and crowd-pleasing snacks you can make in under 30 minutes. Deep fried marshmallows are crispy on the outside, melty and gooey on the inside—a combination so heavenly, it almost feels like cheating.
Imagine biting into a golden-brown puff that gives way to a molten marshmallow center, topped with powdered sugar, maybe even drizzled with chocolate or caramel sauce. That’s what we’re talking about here. Whether you’re hosting a birthday party, looking for a unique dessert, or just craving something indulgent on a cozy Friday night, this treat checks all the boxes.
Let’s dive in and explore everything you need to know to make these fried beauties at home.
What Are Deep Fried Marshmallows?
Deep fried marshmallows are just what they sound like—marshmallows dipped in a light, airy batter and quickly fried until golden brown. What makes them irresistible is the contrast of textures: crispy on the outside, warm and gooey on the inside.
This treat takes a campfire classic and gives it a fairground-style twist. Think funnel cake meets roasted marshmallows—pure comfort food with a playful spin. And trust me, once you make them once, they’ll become a regular guilty pleasure.
What Makes This Recipe Special?
What sets this recipe apart is its simplicity and the incredible texture it delivers. The use of cold sparkling water in the batter creates a super light and crisp coating. It puffs up beautifully when it hits the hot oil, forming a delicate golden shell around the marshmallow.
Plus, the batter is just the right thickness—not too heavy to weigh down the marshmallow, and not too runny to slide off. It perfectly complements the sweetness of the marshmallows without overpowering them.
Also, we’re keeping the ingredient list short and accessible. No fancy gadgets. No complex steps. Just delicious, fluffy fun in every bite.
Ingredients Overview
Before you heat up the oil, let’s talk about the ingredients. You likely have most of these in your pantry already.
Main Ingredients and Their Roles
- Marshmallows (12 large): The star of the show. Use regular large marshmallows for the best gooey center.
- All-purpose flour (1 cup): Gives structure to the batter.
- Cornstarch (½ cup): Lightens the batter for a crispier coating.
- Baking powder (1 tsp): Adds a bit of puff to the batter.
- Salt (¼ tsp): Balances the sweetness.
- Cold sparkling water (1 cup): Makes the batter light and airy.
- Vanilla extract (1 tsp): Adds subtle warmth and flavor.
- Vegetable oil (2 cups): For frying. Use neutral oil like canola or sunflower.
- Powdered sugar (for dusting): Optional, but adds a beautiful finishing touch.
Optional Add-ons for Extra Flavor
- Cinnamon-sugar blend
- Chocolate drizzle
- Caramel sauce
- Crushed graham crackers for s’mores vibes
Choosing the Right Marshmallows
Not all marshmallows are created equal when it comes to frying. You want ones that are large and fluffy, not the mini ones used for baking or hot chocolate. The reason? When heated, marshmallows melt fast. The larger size gives them a fighting chance to stay gooey inside while the outside crisps up.
Stay away from stuffed or flavored marshmallows unless you’re intentionally going for a variation. Stick to classic vanilla-flavored ones for the traditional golden treat.
The Secret to the Perfect Batter
Here’s where the magic begins.
Why Sparkling Water Works Wonders
Cold sparkling water is the not-so-secret weapon in this batter. Why?
- It aerates the batter for a light, crisp texture.
- The carbonation reacts slightly with the baking powder to puff up the coating.
- It helps keep the coating thin but crunchy.
Bonus tip: Keep the water very cold—almost icy. You can even chill your bowl and whisk to maintain a cold batter. Warm batter tends to absorb more oil and gets greasy fast.
Balancing Flour and Cornstarch
The combination of flour and cornstarch is another key player. Flour gives structure and cornstarch makes the coating tender and crispy—together, they’re a dream team.
Too much flour and your coating will be heavy and doughy. Too much cornstarch and it’ll be too delicate and prone to breaking. Stick to the recipe ratio for best results.
Getting the Oil Temperature Just Right
Let’s be real: frying can be intimidating if you’re not used to it. But here’s the trick—temperature control is everything.
- Ideal temperature: 350°F (175°C)
- Use a kitchen thermometer to monitor it.
- If the oil is too hot, the batter will burn before the marshmallow heats up.
- Too cool, and the marshmallow will melt into a mess before the coating crisps.
Tip: Fry only a few marshmallows at a time to prevent the oil temperature from dropping.
Step-by-Step Recipe Instructions
Let’s walk through the process one delicious step at a time.
1. Mix the Dry Ingredients
In a large bowl, whisk together:
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- ¼ tsp salt
Make sure it’s evenly combined with no lumps.
2. Add Sparkling Water and Vanilla
Slowly pour in:
- 1 cup cold sparkling water
- 1 tsp vanilla extract
Whisk continuously to avoid clumps. The batter should be smooth and slightly thick—like pancake batter.
3. Heat the Oil
Pour 2 cups of vegetable oil into a deep pot or pan. Heat it to 350°F (175°C). Use a thermometer to check. No thermometer? Drop a bit of batter in—if it sizzles and floats, it’s ready.
4. Dip the Marshmallows
Skewer each marshmallow with a fork or skewer. Dip into the batter, turning to fully coat. Let the excess drip off briefly before frying.
5. Fry Until Golden
Carefully lower into the oil. Fry 2-3 marshmallows at a time for 1–2 minutes. Turn occasionally for even browning. They should puff up and turn golden brown.
6. Drain and Dust
Use a slotted spoon to remove them. Place on paper towels to drain extra oil. While still warm, dust with powdered sugar or other toppings.
Serve immediately! These are best enjoyed fresh, while still hot and gooey.
Tips to Avoid Common Mistakes
Even though this recipe is easy and quick, there are a few sneaky pitfalls that can turn your marshmallow magic into a sticky mess. Here are some practical tips to ensure your deep fried marshmallows come out perfect every time:
1. Don’t Skip the Cold Batter
The colder the batter, the better. Cold batter hitting hot oil creates steam, which puffs up the coating, making it ultra crispy. If your batter warms up while prepping, pop it in the fridge for a few minutes before using.
2. Use a Candy or Frying Thermometer
Guessing oil temperature is risky. Too hot and your marshmallows will burn before they cook inside; too cool and they’ll soak up oil and turn soggy. Invest in a thermometer—it’s a game changer.
3. Fry in Batches
Never crowd the pan. Frying too many at once drops the oil temperature and messes with your golden, crispy dreams. Fry 2–3 marshmallows at a time for the best results.
4. Use a Slotted Spoon
You need something that lets the oil drain as you remove the marshmallows. A slotted spoon or spider skimmer is ideal. Paper towels do the rest of the cleanup once they’re out.
5. Don’t Walk Away
Marshmallows cook fast. One minute you’ve got golden brown beauties, and the next, they’re burnt blobs. Stay close, watch closely, and flip as needed.
Flavor Variations to Try
Want to take your deep fried marshmallows to the next level? Here are some fun twists to surprise your guests—or just treat yourself.
Chocolate-Stuffed Marshmallows
Before dipping in batter, cut a small slit in the marshmallow and tuck in a mini chocolate chip or square of chocolate. When fried, the chocolate melts inside. You’re welcome.
Coconut-Coated Marshmallows
Roll your marshmallows in shredded coconut before dipping into the batter. The coconut adds a tropical crunch and subtle nutty flavor.
Cinnamon-Sugar Sprinkle
After frying, skip the powdered sugar and roll them in cinnamon sugar. It gives churro vibes—crispy, sweet, and spiced.
Peanut Butter Drizzle
Drizzle warm peanut butter over the fried marshmallows for a sweet-savory combo that hits every craving note.
Print
Deep Fried Marshmallows Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Category: Dessert 🍬 / Sweet Snack
Description
Golden, crispy on the outside and ooey-gooey inside — these Deep Fried Marshmallows are a fun, irresistible treat that melts in your mouth! Perfect for parties, cozy nights, or anytime you crave something sweet and playful. 🍬🔥
Ingredients
12 large marshmallows
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1 cup cold sparkling water
1 teaspoon vanilla extract
2 cups vegetable oil for frying
Powdered sugar for dusting (optional)
Instructions
🥣 Prepare the batter (5 minutes):
In a mixing bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually pour in the cold sparkling water and vanilla extract. Mix until smooth and slightly thick.🍳 Heat the oil (5 minutes):
Pour vegetable oil into a deep pot and heat it to 350°F (175°C). Maintain the temperature for perfect crispiness.🍡 Coat the marshmallows (3 minutes):
Using skewers or forks, dip each marshmallow into the batter, ensuring it’s evenly coated.🔥 Fry to golden perfection (2 minutes):
Carefully lower the coated marshmallows into the hot oil. Fry for 1–2 minutes, or until golden brown and puffed up.
🧁 Drain and serve (5 minutes):
Remove marshmallows with a slotted spoon and place on paper towels to drain excess oil. Dust with powdered sugar if desired, and enjoy immediately for the best texture!
Notes
These Deep Fried Marshmallows are best enjoyed immediately while still warm — that’s when the centers are perfectly gooey! 😋
Using cold sparkling water makes the batter extra light and crisp.
Keep the oil temperature steady at 350°F (175°C) to prevent soggy or melted marshmallows.
Dusting with powdered sugar or cinnamon sugar adds a sweet finishing touch.
You can also drizzle them with chocolate or caramel sauce for an indulgent twist! 🍫✨
Nutrition
- Serving Size: 4
- Calories: Approximately 220 kcal per serving
Serving Suggestions
So you’ve got your perfectly fried marshmallows. Now what? Presentation matters—even for comfort food!
1. Dip It Good
Here are some sauces that pair wonderfully:
- Chocolate ganache
- Salted caramel
- Raspberry sauce
- Nutella
- Honey
Serve them in mini dipping bowls so everyone can enjoy their favorite flavor.
2. Make a Dessert Platter
Pair fried marshmallows with:
- Mini donuts
- Sliced strawberries
- Pretzel sticks
- Mini cookies
Arrange everything on a rustic wooden board or fun dessert tray. It’s perfect for parties or a cozy movie night at home.
3. Add Ice Cream
Drop a few hot marshmallows on top of a scoop of vanilla or cookies-and-cream ice cream. The contrast of hot and cold is divine.
Kid-Friendly or Party-Perfect? Both!
Deep fried marshmallows are versatile treats. Kids go wild for them—it’s like having a fairground in your kitchen. Plus, they’re so simple that even little ones can help with dipping (just keep them away from the hot oil!).
And let’s be real: adults love them too. Serve them at birthday parties, potlucks, or as a quirky dessert at your next dinner party. People will ask for the recipe.
You may like also :
Soft Christmas Cookies Recipe: A Melt-in-Your-Mouth Holiday Delight
Applesauce Cake with Cinnamon Cream Cheese Frosting – The Ultimate Cozy Fall Dessert
How to Store (If You Somehow Have Leftovers)
Okay, so these are best eaten fresh. But if you do have a few left (rare, but possible), here’s how to keep them:
- Cool Completely: Let them sit on a rack to cool and avoid condensation.
- Store in an Airtight Container: Line the container with a paper towel to absorb moisture.
- Don’t Refrigerate: The fridge makes them soggy.
- Reheat in the Oven: Pop them in a 375°F (190°C) oven for 3–5 minutes to crisp them back up. Avoid the microwave—they’ll turn into melted sugar globs.
FAQs About Deep Fried Marshmallows
1. Can I make these ahead of time?
They’re best fresh, but you can prepare the batter and keep it chilled for up to an hour. Fry just before serving for maximum crispiness.
2. Can I air fry these instead of deep frying?
Technically yes, but you’ll need to pre-freeze the marshmallows and spray them with oil generously. Even then, the result may not be as crispy or evenly golden.
3. What kind of oil is best for frying?
Use a neutral oil with a high smoke point like vegetable, canola, or sunflower oil. Avoid olive oil—it has too strong a flavor and a lower smoke point.
4. Are there gluten-free alternatives?
Yes! You can substitute all-purpose flour with a gluten-free blend and ensure your baking powder is also gluten-free. The result should still be crispy and delicious.
5. Can I fry other things in this batter?
Absolutely. Try banana slices, Oreos, or even apple chunks. Just make sure whatever you fry can withstand the quick burst of heat without falling apart.
Conclusion: A Simple Treat That Sparks Joy
There’s something wonderfully nostalgic about deep fried marshmallows. They remind us of campfires and cotton candy, of fun times and finger-licking goodness. But they’re also indulgent and grown-up enough to be a show-stopper at your next dinner party.
Whether you’re making them for kids, guests, or just your own sweet tooth, this recipe delivers big on flavor, texture, and fun. All you need are a few pantry staples, some marshmallows, and a craving for something ooey, gooey, crispy, and golden.
So what are you waiting for? Get that oil heating, whip up a light and bubbly batter, and experience marshmallows like never before. You won’t regret it.
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