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Deep fried marshmallows bring a bit of county fair magic right into your kitchen. The contrast of warm gooey marshmallow wrapped in a crisp golden shell is pure nostalgia and delight in one easy dessert. These little pillows are perfect for celebrations or when you just want a playful treat to share with friends and family.
I first made these for a backyard movie night and everyone was hooked after just one bite. They disappear fast so I always double the batch now.
Ingredients
- Large marshmallows: freezing firm keeps them from melting away in the fryer go for classic size and freeze solid
- Whole milk: adds richness and helps thin the batter full fat makes the difference here
- Large egg: binds the batter and gives it some body pick fresh eggs for best results
- Vanilla extract: adds a touch of flavor if you have pure vanilla use it for the most aroma
- Buttermilk pancake mix: creates a thick batter that fries up extra crisp a trusted brand ensures a reliable rise
- Canola oil: neutral flavor and high smoke point makes it ideal for frying buy fresh oil for best taste
- Powdered sugar: melts into the warm coating for a sweet finish sift to avoid clumps
- Whipped cream: adds a creamy airy contrast best if homemade or high quality store bought
- Chocolate sauce: brings some richness choose a good quality sauce for deep chocolate flavor
- Rainbow jimmie sprinkles: add color and fun always a winner with kids fresh and crunchy is key
Step-by-Step Instructions
- Freeze the Marshmallows:
- Begin with frozen marshmallows as this stops them from melting too quickly in the hot oil. Place them uncovered in the freezer for at least thirty minutes until rock hard.
- Prep Your Frying Setup:
- Line a large rimmed baking sheet with paper towels and top with a wire rack. This will help the treats drain and stay crisp when they come out of the oil.
- Heat the Oil:
- Pour canola oil into a large heavy pot to a depth of three to four inches or to the fryer fill line. Attach a candy thermometer to monitor temperature and heat the oil to three hundred seventy five degrees Fahrenheit. The right temperature prevents greasy batter.
- Mix the Wet Ingredients:
- In a small bowl whisk together the milk egg and vanilla extract until the mixture is fully combined no streaks of egg remaining.
- Prepare the Batter:
- Add the buttermilk pancake mix to a large bowl and make a well in the center. Pour in the milk mixture and gently whisk just until blended. The batter should be thicker than typical pancake batter and still a bit lumpy for best texture.
- Coat the Marshmallows:
- Drop a few frozen marshmallows into the batter. Use your fingers to thoroughly coat each one on all sides making sure no marshmallow peeks out.
- Fry the Marshmallows:
- Carefully lower the battered marshmallows into the hot oil. Fry for about twenty five to thirty seconds on each side rotating if needed using a slotted spoon. They are ready once light golden brown and puffed.
- Drain and Cool:
- Use a slotted spoon to lift the fried marshmallows onto the prepared baking sheet. Allow excess oil to drain and cool slightly so the centers stay gooey but are not too hot to eat.
- Serve and Top:
- Place warm marshmallows on a plate. Dust with powdered sugar and top with a swirl of whipped cream a drizzle of chocolate sauce or a shower of sprinkles for extra fun.
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I always look forward to the moment the first hot marshmallow gets dusted with sugar. It melts in your mouth and brings so much happiness. Pearl Milling pancake mix never lets me down for these crisp shells.
Storage Tips
Deep fried marshmallows are best eaten fresh while crisp but if you have leftovers store them on the rack uncovered at room temperature for an hour or so. Avoid sealing tightly as this can make the coating soggy. Reheat in a hot oven for three to five minutes until just warmed through.
Ingredient Substitutions
No buttermilk pancake mix on hand Use your favorite homemade pancake batter thickened a touch with extra flour. Out of canola oil Try vegetable or sunflower oil for a clean taste and proper fry.
Serving Suggestions
Serve these on a platter with little skewers for party ease. Pair them with hot chocolate or coffee for grown ups. Create a fun topping bar so everyone can finish theirs with their personal favorite.
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Cultural Context
Deep frying sweets like dough and marshmallows is a classic American fairground tradition. Each bite brings that special nostalgic feeling of summer festivals and family outings.
Recipe FAQs
- → Why freeze marshmallows before frying?
Freezing helps marshmallows retain their shape and prevents excessive melting when exposed to hot oil.
- → What batter works best for coating?
Buttermilk pancake mix gives a crisp, golden exterior while keeping the inside soft and gooey.
- → How hot should the oil be?
Maintain oil temperature between 365°F and 375°F for quick, even frying and a light golden color.
- → What toppings pair well with these?
Popular toppings include powdered sugar, chocolate sauce, whipped cream, and colorful sprinkles.
- → Can these be made ahead of time?
They are best enjoyed warm and freshly made, as the crisp coating may soften over time.
- → Is there an alternative to deep frying?
For authentic results, deep frying is preferred, but air frying with adjustments may offer a similar texture.