If you’re a fan of all things sweet and crispy, you’re going to flip for my Deep Fried Marshmallows Recipe. This isn’t just some novelty treat — it’s an indulgent, warm, gooey bite of joy that practically melts in your mouth. I love how quick and easy it is, plus it’s a guaranteed crowd-pleaser whether it’s a party or a simple weeknight treat. Trust me, once you try this, you’ll want to make deep fried marshmallows a regular in your dessert rotation. Keep reading, because I’m sharing everything I’ve learned to get these marshmallows perfectly crispy on the outside and ooey-gooey on the inside.
Why You’ll Love This Recipe
- Quick & Easy Preparation: From frozen marshmallows to fried perfection in under 10 minutes.
- Perfectly Crispy Outside, Gooey Inside: Thanks to the buttermilk pancake batter coating that fries up golden.
- Customizable Toppings: Whether you love chocolate drizzle, sprinkles, or just powdered sugar, this recipe invites your creativity.
Ingredients You’ll Need
Each ingredient here plays a little part in making these deep fried marshmallows absolutely irresistible. I like using frozen marshmallows because they hold up better in hot oil, and the pancake mix gives a fluffy, crispy coating that’s just right.
- Large marshmallows, frozen: Freezing firm up marshmallows so they don’t melt too fast in the hot oil.
- Whole milk: Adds richness to the batter and helps thin the pancake mix for dipping.
- Large egg, room temperature: Binds the batter for a nice coating — room temp eggs mix better!
- Vanilla extract: Brings a subtle warmth and sweetness to the batter.
- Buttermilk pancake mix: I used Pearl Milling Company — it’s thick enough to hold on to marshmallows without dripping off.
- Canola oil for frying: Neutral flavor and high smoke point make it perfect for deep frying.
Variations
One of the great things about this deep fried marshmallows recipe is how easy it is to make it your own. I love switching up the toppings or even the flavor base of the batter to keep things fresh and fun.
- Chocolate Lover’s Delight: Adding cocoa powder to the pancake mix makes the coating rich and chocolaty – my kids went wild for this version!
- Spiced Batter: A pinch of cinnamon or pumpkin spice in the batter is an easy way to give it a seasonal vibe for autumn.
- Nut-Free & Allergy-Friendly: Swap out the buttermilk pancake mix with a gluten-free brand and use a dairy-free milk like almond or oat.
How to Make Deep Fried Marshmallows Recipe
Step 1: Prep and Freeze the Marshmallows
This is a small but mighty step. Pop your marshmallows in the freezer for at least 30 minutes before you start frying. I learned the hard way that skipping this leads to melted, gooey blobs instead of beautiful fried morsels. Frozen marshmallows hold their shape perfectly once in the hot oil.
Step 2: Heat Your Oil Just Right
The oil temperature is key here — aim for a steady 375°F. I usually use a candy thermometer clipped to the side of my Dutch oven to make sure it stays between 365°F and 375°F. If you’re using an electric deep fryer, it’ll do the work for you, which is super handy! Too hot and the batter burns before the marshmallow warms through; too low and it gets greasy.
Step 3: Whisk Your Batter and Coat Marshmallows
Mix the milk, egg, and vanilla until just combined. Then, gently fold this wet mix into the pancake mix, leaving it a little lumpy—this keeps the batter tender. Using your fingers, pick up frozen marshmallows and coat them generously in the batter on all sides. This sticky, thick coating fries up beautifully crispy and golden.
Step 4: Fry Those Marshmallows Until Golden
Carefully into the hot oil they go — about 4 or 5 at a time so they don’t crowd the pot. Fry for about 25 to 30 seconds per side. Use a slotted spoon to gently flip them for even color. They cook fast, so watch closely! Once golden, lift them out and drain on a paper towel-lined wire rack to keep that crispness.
Step 5: Serve with Fun Toppings
Dust them with powdered sugar, or go all out with whipped cream, chocolate sauce, and rainbow sprinkles. I love this because it turns a nostalgic marshmallow into a mini celebration on a plate!
Pro Tips for Making Deep Fried Marshmallows Recipe
- Freeze Those Marshmallows: This simple step stops the marshmallows from melting too quickly in the hot oil.
- Maintain Your Oil Temperature: Keeping the right heat ensures the batter crisps up without soaking oil.
- Don’t Overmix Your Batter: Leaving it slightly lumpy keeps the coating light and tender, not tough.
- Fry in Small Batches: Crowding the pot drops oil temperature and leads to greasy marshmallows, so give each enough space.
How to Serve Deep Fried Marshmallows Recipe
Garnishes
I like keeping it simple with just a dusting of powdered sugar to enhance that golden crispiness. But for a party, whipped cream, chocolate sauce, and rainbow jimmie sprinkles add that fun, festive vibe. One time I tried crushed nuts on top for a bit of crunch and got lots of surprisingly enthusiastic nods from friends!
Side Dishes
Serve alongside fresh berries or a scoop of vanilla ice cream to balance the sweetness. If you’re making these for a gathering, a hot chocolate or coffee bar pairs beautifully and keeps guests cozy.
Creative Ways to Present
For holiday parties, I love threading deep fried marshmallows onto skewers and drizzling chocolate sauce over them. It’s almost like edible art! Another fun idea is serving them in mini paper cones or cups, perfect for kids to grab and enjoy without any mess.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which honestly might be rare!), store them in an airtight container at room temperature for up to 24 hours. I don’t recommend refrigerating because the coating loses its crispness and gets chewy.
Freezing
Freezing fried marshmallows isn’t my favorite because the texture suffers, but if you want to save batter-coated marshmallows for frying later, you can freeze them on a baking sheet then store in a zip-top bag. Just fry straight from frozen when ready!
Reheating
To bring back some crispness, pop leftover deep fried marshmallows in a 300°F oven for about 5 minutes on a wire rack. Avoid microwaving—it turns them rubbery and sad.
FAQs
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Can I use mini marshmallows instead of large ones?
You can, but mini marshmallows tend to melt faster and can get lost in the batter or oil more easily. Freezing them first helps, but large marshmallows work best for that perfect crispy shell and gooey center.
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Is canola oil the only option for frying?
Canola oil is preferred because of its neutral flavor and high smoke point. But you can also use vegetable, peanut, or grapeseed oil, as long as it can handle high heat without smoking or burning.
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What makes buttermilk pancake mix special for this recipe?
Buttermilk pancake mix has a nice balance of leavening and flavor that crisps up beautifully while staying tender inside. Plus, it adds a subtle tang that complements the sweetness of marshmallows perfectly.
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Can I make the batter ahead of time?
It’s best to prepare the batter fresh just before frying to keep it light and airy. Over time, the batter can thicken or separate, making it harder to coat marshmallows evenly.
Final Thoughts
I absolutely love how this Deep Fried Marshmallows Recipe turns a humble marshmallow into a golden, crispy, pillow-soft treat that’s as fun to make as it is to eat. It’s my go-to when I want to impress guests with minimal fuss or just satisfy my own sweet tooth. You’ll find it’s a simple recipe that delivers big smiles — so go on, dive in and make some yourself! I promise, your taste buds will thank you.
Print
Deep Fried Marshmallows Recipe
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Total Time: 6 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
These Deep Fried Marshmallows are a delightful treat featuring frozen marshmallows coated in a fluffy buttermilk pancake batter and quickly fried to a golden crisp. Served with optional toppings like powdered sugar, whipped cream, chocolate sauce, and colorful sprinkles, they offer a fun and indulgent dessert perfect for parties or an adventurous snack.
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 used)
- Canola oil for frying (enough to fill 3-4 inches deep in a 5 quart dutch oven or to the fill line of an electric deep fryer)
Optional Toppings
- Powdered sugar, sifted
- Whipped cream
- Chocolate sauce
- Rainbow jimmie sprinkles
Instructions
- Freeze Marshmallows: Place marshmallows in the freezer for at least 30 minutes before starting the recipe to keep them firm during frying, ensuring they maintain shape and cook evenly.
- Prepare Draining Station: Line a large rimmed baking sheet with paper towels and a wire rack and set aside to allow excess oil to drain off the fried marshmallows after cooking.
- Heat Oil: Add enough canola oil to a heavy-duty pot to fill it 3-4 inches deep or to the fill line of an electric deep fryer. Heat the oil to 375°F, monitoring temperature with a candy thermometer if using a pot, keeping it between 365°F and 375°F to ensure perfect frying temperature.
- Make Wet Batter Mixture: In a small bowl, whisk together the whole milk, large egg, and vanilla extract until fully incorporated, forming the wet component of the batter.
- Prepare Batter: In a large bowl, add the buttermilk pancake mix and create a well in the center. Pour the wet milk mixture into the well and gently whisk just until combined, leaving the batter slightly lumpy and thicker than traditional pancake batter to provide a crisp, tender coating.
- Coat Marshmallows: Add 4-5 frozen marshmallows into the batter and use your fingers to fully coat each marshmallow on all sides with the pancake batter, ensuring even coverage.
- Fry Marshmallows: Carefully drop the coated marshmallows into the hot oil. Fry each side for 25-30 seconds, about 1 minute total per batch, until they turn lightly golden brown. Use a large slotted spoon to gently flip the marshmallows for even frying.
- Drain Excess Oil: Remove fried marshmallows with a slotted spoon and place them on the prepared baking sheet with paper towels and a wire rack to drain excess oil. Repeat the frying process with remaining coated marshmallows.
- Serve: Plate the deep fried marshmallows and dust with powdered sugar. Optional toppings include whipped cream, chocolate sauce, and rainbow jimmie sprinkles for extra flavor and festive presentation.
Notes
- Ensure marshmallows are fully frozen before coating and frying to maintain their shape and prevent melting.
- Maintain oil temperature between 365°F and 375°F for optimal crispy texture without absorbing excess oil.
- Do not over-whisk the batter; a slightly lumpy texture prevents toughness in the coating.
- Use a slotted spoon to safely flip and remove marshmallows to minimize oil splatter.
- Leftover fried marshmallows are best enjoyed immediately for crispiness; they can be kept warm in a low oven if needed.
Nutrition
- Serving Size: 1 marshmallow
- Calories: 120
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
