Name: Crispy Deep Fried Marshmallows
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup all-purpose flour; 1 tbsp granulated sugar; 1 tsp baking powder; 0.25 tsp salt; 1 large egg; 0.75 cup cold milk; 1 tsp vanilla extract; 1 package (10 oz) large marshmallows; 4-6 cups neutral oil (for frying (e.g., canola, vegetable)); 0 powdered sugar (for dusting); 0 chocolate sauce (for drizzling); 0 cinnamon sugar (optional, for rolling)

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There’s a certain magic that happens when you take a humble, soft marshmallow and subject it to a bubbling bath of hot oil. The exterior transforms into a delicate, shatteringly crisp shell, while the interior becomes an impossibly light, warm, and molten cloud of sweetness. These Crispy Deep Fried Marshmallows are not just a dessert; they are an experience. A carnival classic reimagined for the home cook, they are surprisingly simple to make yet deliver a “wow” factor that is absolutely through the roof. Forget everything you thought you knew about marshmallows; this recipe is about to become your new secret weapon for a quick, delightful treat that impresses guests and satisfies the most insistent sweet tooth.

The beauty of this recipe lies in its stunning contrast of textures and its incredible simplicity. With a handful of pantry staples and less than 30 minutes, you can have a platter of these golden puffs of joy ready to devour. They are the perfect bridge between childhood nostalgia and sophisticated dessert flair. Whether you’re looking for a unique party dessert, a fun cooking project with the kids, or a quick way to elevate your s’mores game without a campfire, this recipe has you covered. Let’s dive into the simple art of frying marshmallows and unlock a world of delicious possibilities.

The Secret to the Perfect Crispy Shell

You might be wondering how a marshmallow, which is primarily sugar and air, doesn’t just instantly melt into a puddle in the hot oil. The secret, as with many great fried foods, is in the protective coating. We create a simple batter that, when fried, forms a golden-brown, crispy cage around the marshmallow. This shell not only contains the melting interior but also provides a delightful textural counterpoint. The key is to keep your oil at the perfect temperature—around 365°F (185°C). If the oil is too cool, the marshmallows will absorb oil and become greasy. If it’s too hot, the outside will brown too quickly before the inside has a chance to warm through and melt into that signature creamy texture.

Another pro tip for success is to work with cold, even slightly frozen, marshmallows. A colder marshmallow is firmer, making it easier to dip into the batter, and it buys you a few extra seconds in the oil, allowing the batter to set before the marshmallow begins to expand and soften. This results in a cleaner fry and a better-defined crispy layer.

Ingredients

This recipe is wonderfully straightforward, requiring just a few basic ingredients to create its magic.

For the Batter and Frying:

1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 large egg
¾ cup cold milk
1 teaspoon vanilla extract
1 package (10 oz) large marshmallows
4-6 cups neutral oil (like canola, vegetable, or peanut oil), for frying

For Serving (Optional):

Powdered sugar, for dusting
Chocolate sauce or melted chocolate, for drizzling
Caramel sauce, for dipping
Cinnamon sugar (½ cup sugar + 1 tsp cinnamon), for rolling

Equipment You’ll Need

Deep fryer or a heavy-bottomed, deep pot (like a Dutch oven)
Candy/deep-fry thermometer (highly recommended)
Whisk
Mixing bowls
Slotted spoon or spider strainer
Wire rack set over a baking sheet (for draining)

Instructions

Follow these steps carefully for perfectly crispy, molten marshmallows every single time.

Prepare the Marshmallows and Oil: Place the marshmallows on a plate or baking sheet and pop them in the freezer for at least 15-20 minutes. This step is crucial for a mess-free, successful fry. Meanwhile, pour the oil into your heavy-bottomed pot, filling it no more than halfway. Attach your candy thermometer and begin heating the oil over medium-high heat to 365°F (185°C).
Make the Batter: While the oil is heating and marshmallows are chilling, prepare the batter. In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, and salt. This ensures the leavening agents are evenly distributed for a consistent, airy batter.
Combine Wet Ingredients: In a separate small bowl, whisk together the cold milk, egg, and vanilla extract until well combined. The cold milk helps create a lighter batter.
Create the Batter: Pour the wet ingredients into the dry ingredients. Using a whisk, gently stir until the batter is just combined. Do not overmix; a few small lumps are perfectly fine. Overmixing can develop gluten, making the coating tough instead of light and crispy. The batter should have a consistency similar to pancake batter.
Coat the Marshmallows: Remove the marshmallows from the freezer. Using a fork or your fingers (dipping them in water first can prevent sticking), dip one marshmallow at a time into the batter, ensuring it is completely coated. Let any excess batter drip back into the bowl.
Fry to Golden Perfection: Carefully lower the battered marshmallow into the hot oil. Do not overcrowd the pot; fry 2-3 at a time to maintain the oil temperature. The marshmallows will fry quickly, in about 60-90 seconds. Use your slotted spoon to gently turn them once, until they are a uniform, deep golden brown.
Drain and Cool: Using the slotted spoon, remove the fried marshmallows from the oil and let the excess oil drip off. Transfer them to the wire rack to cool for a minute or two. Warning: The interior will be extremely hot, much hotter than the outside. Let them rest for at least 2-3 minutes before serving.
Serve Immediately: These are best enjoyed warm and fresh. Dust generously with powdered sugar, roll in cinnamon sugar, or drizzle with your favorite sauces right before serving.

Pro Tips for Deep-Fried Success

Temperature is King: The candy thermometer is your best friend here. Maintaining a consistent 365°F (185°C) is the single most important factor. If you don’t have a thermometer, you can test the oil by dropping a small cube of bread in; it should turn golden brown in about 60 seconds.
Work in Batches: Frying too many at once will cause the oil temperature to plummet, resulting in oily, soggy marshmallows. Patience is key.
The Freezer is Your Friend: Don’t skip freezing the marshmallows. A room-temperature marshmallow is too soft and can leak or cause the batter to slide off.
Drain Properly: Draining on a wire rack is preferable to draining on paper towels, as it allows air to circulate and prevents the bottom from getting soggy.
Get Creative with Flavors: Add a pinch of cinnamon or nutmeg to the dry ingredients for a spiced version. You can also add a tablespoon of cocoa powder to the flour for a chocolatey batter.

Fun Variations to Try

Once you’ve mastered the basic recipe, the world is your oyster! Here are some fun ways to mix it up:

Stuffed Marshmallows: Before freezing, use a paring knife to make a small slit in the top of a marshmallow and insert a small square of chocolate, a dollop of peanut butter, or even a raspberry. Then coat and fry as usual for a surprise center.
Coated & Rolled: Immediately after frying and draining, roll the hot marshmallows in cinnamon sugar, crushed graham crackers (for an inside-out s’more), or even crushed cookies like Oreos.
S’mores Dip Platter: Serve your fried marshmallows alongside a platter with a bowl of warm chocolate ganache, a bowl of caramel, and graham crackers for dipping and assembling mini s’mores bites.
Adult Version: For a sophisticated twist, serve with a bourbon-butterscotch sauce or a rum-infused caramel for dipping.

Serving Suggestions & Occasions

Crispy Deep Fried Marshmallows are incredibly versatile. They are the perfect finale to a summer BBQ, a hit at birthday parties, and a cozy treat for a movie night. Serve them as a fun, interactive dessert at a dinner party where guests can drizzle their own sauces. They are also a fantastic alternative to traditional fair food—why wait for the county fair when you can make an even better version at home?

Pair them with a scoop of high-quality vanilla ice cream; the combination of hot and cold, crispy and creamy, is nothing short of divine. A glass of cold milk or a hot coffee also provides the perfect balance to the sweetness.

A Brief, Fun History

While the exact origin of the deep-fried marshmallow is a bit murky, it’s firmly rooted in American carnival and state fair culture. Fairs are known for taking classic treats and pushing them to the limit, often by impaling them on a stick and submerging them in hot oil. The marshmallow, a staple of campfires, was a natural candidate for this treatment. The innovation of adding a crispy batter elevated it from a simple sweet to a portable, texturally exciting spectacle. This recipe brings that sense of carnival excitement right into your kitchen, proving that the most memorable desserts are often the most fun to make and eat.

So, gather your ingredients, heat that oil, and get ready to create a dessert that will have everyone asking for the recipe. These Crispy Deep Fried Marshmallows are a guaranteed path to sweet, sweet success.