There’s something wonderfully nostalgic about deep fried marshmallows. Think of that perfect state fair moment—crispy on the outside, gooey and molten on the inside. These golden treats are simple to make and even easier to devour. I first had them at a local carnival, and after recreating them at home using buttermilk pancake mix, I may never go back. With just a few common ingredients and a little frying magic, you can serve up smiles in minutes. If you’ve never deep fried marshmallows before, this beginner-friendly guide will help you nail it on the first try.
Why You’ll Love This Deep Fried Marshmallows Recipe
You’re going to adore this recipe for deep fried marshmallows—and here’s why:
- Crispy-Gooey Combo: The frozen marshmallows puff up inside a warm, crispy shell. It’s melt-in-your-mouth magic.
- Foolproof Ingredients: With just pancake mix, milk, egg, and oil, this recipe is as accessible as it is fun.
- Party-Perfect: These are a guaranteed hit at birthday parties, BBQs, or movie nights.
- Customizable Toppings: Powdered sugar, whipped cream, chocolate drizzle—go wild and make them your own.
With one bite, you’ll know why this simple dessert is pure comfort food bliss.
Sweet History
Here are a few fun tidbits about the beloved deep fried marshmallows:
- Born at the Fair: These treats gained fame at American county fairs, where deep-frying creativity knows no bounds.
- Dessert Mashup: They’re like the sweet cousin of corn dogs, using a batter typically reserved for breakfast pancakes.
- Frozen First: Freezing the marshmallows first helps them hold their shape when fried—yes, it’s a trick worth noting.
- Viral Treat: They’ve gone viral on social media, especially when topped with colorful sprinkles or chocolate drizzle.
This dessert is more than just sugar—it’s a bite of nostalgic joy.
Ingredients for Deep Fried Marshmallows
Batter & Marshmallows:
- 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 in a pot or deep fryer)
Optional Toppings:
- Powdered sugar, sifted
- Whipped cream
- Chocolate sauce
- Rainbow jimmie sprinkles
How to Make Deep Fried Marshmallows
Crispy Outside, Molten Inside
- Freeze the Marshmallows: Place your marshmallows in the freezer for at least 30 minutes. This helps them stay firm when frying.
- Prep Your Tools: Line a baking sheet with paper towels and a wire rack. Set aside.
- Heat the Oil: Fill a heavy pot with 3–4 inches of canola oil (or use a deep fryer). Heat to 375°F. Use a candy thermometer if frying on the stovetop.
- Mix the Wet Ingredients: In a small bowl, whisk the milk, egg, and vanilla extract until smooth.
- Make the Batter: Pour the pancake mix into a large bowl and create a well in the center. Add the wet mixture and gently whisk until just combined. The batter should be thick and slightly lumpy.
- Dip the Marshmallows: Add 4–5 frozen marshmallows to the batter at a time. Use your fingers to coat them fully.
- Fry in Batches: Carefully drop coated marshmallows into hot oil. Fry 25–30 seconds per side, or until golden brown.
- Drain and Serve: Use a slotted spoon to transfer fried marshmallows to your prepared rack. Dust with powdered sugar and top with whipped cream, chocolate sauce, and sprinkles if desired.
Deep Fried Marshmallows Tips and Twists
Top Tips:
- Freeze the marshmallows solid—they’ll hold better during frying.
- Don’t over-mix the batter; a few lumps are okay!
- Work in small batches so the oil temperature stays steady.
- Use a deep-fry thermometer for perfect golden results.
- Serve hot—the gooey center is best right out of the oil.
Variations to Try:
- Chocolate-Stuffed: Poke mini chocolate chips into marshmallows before battering.
- Cinnamon Sugar: Swap powdered sugar for cinnamon-sugar coating.
- Caramel Drizzle: Replace chocolate sauce with salted caramel for a gourmet twist.
Storage, Reheating, and Make-Ahead Tips for Deep Fried Marshmallows
Keep Them Fresh and Delicious
- Storage: Best eaten fresh, but leftovers can be stored at room temp in a sealed container for up to 1 day.
- Reheating: Warm in a 300°F oven for 5–7 minutes to restore some crispiness.
- Make-Ahead: Prep the batter and freeze marshmallows the night before. Fry just before serving for optimal texture.
Serving Suggestions for Deep Fried Marshmallows
Take your deep fried marshmallows to the next level with these ideas:
- Dessert Charcuterie: Pair with brownies, cookies, and fruit on a festive board.
- With Hot Cocoa: A cozy winter combo—dip into cocoa instead of topping it.
- Ice Cream Sundae: Top vanilla or chocolate ice cream with a few warm marshmallows.
- Campfire Vibes: Serve with graham cracker crumbs and chocolate drizzle for a twist on s’mores.
- Mini Skewers: Stack a few on mini skewers for party-perfect finger food.
FAQ About Deep Fried Marshmallows
Why freeze the marshmallows?
It keeps them from melting too quickly and oozing out during frying.
Can I use mini marshmallows?
Yes, just skewer several together or adjust frying time slightly.
Is pancake mix better than flour?
Absolutely—pancake mix adds sweetness and makes the batter lighter.
Do I need a deep fryer?
Nope! A heavy pot and thermometer work perfectly.
Can I make this gluten-free?
Yes—just use a gluten-free pancake mix and double-check your toppings.
Enjoy Your Deep Fried Marshmallows
There’s no better treat to fry up than deep fried marshmallows. With their crispy exterior and molten center, they deliver joy in every bite. This easy recipe brings carnival fun straight to your kitchen, and it’s perfect for parties or sweet cravings. Don’t forget to try the optional toppings—you’ll be surprised how something so simple can be such a showstopper. Now that you know the secret, it’s time to grab your pancake mix and dive into golden, gooey bliss.
Deep Fried Marshmallows
Ingredients
- 20 large marshmallows, frozen
- ⅔ cup whole milk
- 1 large egg, room temperature
- ¼ tsp vanilla extract
- 1⅓ cups buttermilk pancake mix Pearl Milling Company preferred
- Canola oil, for frying (enough to fill 3–4 inches in pot or fryer)
- Powdered sugar, for dusting (optional)
- Whipped cream, for topping (optional)
- Chocolate sauce, for drizzling (optional)
- Rainbow sprinkles, for garnish (optional)
Instructions
- Freeze marshmallows for at least 30 minutes to keep them firm.
- Heat canola oil in a deep fryer or heavy pot to 375°F.
- In a small bowl, whisk milk, egg, and vanilla extract until smooth.
- Add pancake mix to a large bowl and make a well. Pour in wet mixture and whisk gently until just combined (batter should be slightly lumpy).
- Dip 4–5 frozen marshmallows into the batter, coating fully.
- Carefully drop them into hot oil and fry for 25–30 seconds per side until golden.
- Remove with a slotted spoon and drain on a paper towel-lined rack.
- Dust with powdered sugar and serve with whipped cream, chocolate sauce, and sprinkles if desired.
Notes
Calories: ~180 per serving (without optional toppings)
Carbs: 28g | Fat: 7g | Protein: 3g | Sugar: 14g
Explore More Recipes You’ll Love
Can’t get enough sweet and crispy comfort food? Try these irresistible recipes next:
- For a fun handheld option, these Grilled Chicken Wraps are savory and satisfying.
- Need a quick dessert idea? This No-Bake Cherry Cheesecake is rich and ready in minutes.
- Craving something crunchy and salty? These Chocolate Covered Chips deliver the perfect sweet-and-savory combo.
- If you love unique textures, don’t miss these Pecan Pie Cookies—they’re chewy, buttery, and downright addictive.