Deep Fried Marshmallows Delight

Deep fried marshmallows take the simple joy of puffy marshmallows and turn them into crispy golden bites with a gooey melty center. Wrapped in a quick pancake batter and flash-fried, these treats practically beg for a dusting of powdered sugar or a drizzle of chocolate sauce. They remind me of favorite carnival food memories shared with friends at state fairs, where anything could be deep fried and magical.

My family first tried these after a trip to the fair and now it is our go-to sweet treat whenever we want to celebrate a Friday night.

Ingredients

• Large marshmallows: freezing keeps them from melting away in the oil so they stay gooey not runny
• Whole milk: helps make the batter rich without being heavy use fresh for best flavor
• Large egg: adds structure so the batter puffs up and holds onto the marshmallow
• Vanilla extract: a little lifts the whole mix try to use real vanilla for best taste
• Buttermilk pancake mix: the quickest way to fluffy batter I reach for Pearl Milling Company for its classic thickness
• Canola oil: neutral and perfect for frying always use fresh oil for that crisp shell
• Optional toppings like powdered sugar chocolate sauce whipped cream and rainbow sprinkles: make the whole dessert extra special as everyone can customize their treat

Step-by-Step Instructions

Freeze the Marshmallows:

Place marshmallows in the freezer for at least thirty minutes This step ensures they stay firm inside after frying so you get that perfect gooey center

Prep Your Station:

Line a large baking sheet with paper towels and place a wire rack over it This will help drain any extra oil and keep the marshmallows crisp

Heat the Oil:

Add canola oil to a deep heavy pot or electric fryer until you have three to four inches of oil Heat it to three hundred seventy five degrees Fahrenheit Use a candy thermometer for accuracy if you are frying on the stove

Mix Wet Ingredients:

In a small bowl whisk together the whole milk egg and vanilla extract until smooth This will help the batter stick evenly to the marshmallows

Make the Batter:

Add the buttermilk pancake mix to a large bowl and make a well in the center Pour in your milk mixture and gently whisk until just combined The batter should be a little lumpy which keeps it tender as it fries

Coat the Marshmallows:

Drop four or five frozen marshmallows into the bowl of batter Use your hands to completely cover each marshmallow with a thick layer of batter This keeps the marshmallows protected as they fry

Fry the Marshmallows:

Carefully place the battered marshmallows into the hot oil Let each fry for about twenty five to thirty seconds per side Use a slotted spoon to gently turn and remove them when they are golden brown

Drain and Cool:

Transfer fried marshmallows to your prepared baking sheet and let them rest for a few moments so any extra oil drips off This step keeps the finished treats lighter and crisp

Add Toppings and Serve:

While still warm dust the marshmallows with powdered sugar or top with whipped cream chocolate sauce and sprinkles Serve right away for the best melt in your mouth experience

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I always look forward to using real vanilla extract for its sweet fragrance and subtle warmth in the batter My kids remember these as the dessert they wanted for every birthday once they tried them at home

Storage Tips

If you have leftovers store them in a single layer in an airtight container lined with paper towels Room temperature is fine for a few hours but deep fried marshmallows are best enjoyed fresh Since the texture can get soggy if covered while still warm allow them to cool completely before storing

Ingredient Substitutions

If you only have mini marshmallows skewer several together before coating and frying For the milk regular dairy free or even half and half can work If you do not have buttermilk mix just use any pancake mix but choose one with a bit of leavening for puff

Serving Suggestions

Serve with a dipping bowl of rich chocolate sauce or homemade raspberry jam I like to put out bowls of different toppings so everyone can build their own The marshmallows also go perfectly with hot cocoa or as a fun surprise on a dessert board

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Recipe FAQs

→ Why freeze the marshmallows before frying?

Freezing helps the marshmallows maintain their shape and prevents excessive melting during frying, ensuring a gooey center.

→ What kind of oil is best for frying?

Choose a neutral oil with a high smoke point, such as canola oil, for even browning and crisp texture.

→ Can I use homemade pancake batter?

Yes, you can substitute store-bought mix with homemade batter as long as it remains slightly thicker for better coating.

→ How do I know when the marshmallows are done?

Fry until light golden brown, about 1 minute in total, turning for even color. Avoid overcooking to prevent leaking.

→ What toppings pair well with these treats?

Powdered sugar, whipped cream, chocolate sauce, and rainbow sprinkles all complement the sweet, crispy result.