Deep Fried Marshmallows Treats

There is something pure and joyful about deep fried marshmallows that always pulls everyone into the kitchen. Whether for a birthday party or a just-because treat, these pillowy bites remind me of festival funnel cakes in mini form. The crispy golden shell gives way to gooey marshmallow, instantly sparking childlike glee in every bite.

The first time I served these, kids and adults raced each other to the tray. I find even folks who claim not to like marshmallows make an exception for these.

Ingredients

• Jumbo marshmallows: You want the large fluffy kind so that the inside melts before the outside overcooks. Always check for marshmallows with a fresh sweet aroma and no hard edges
• Pancake mix: Gives a light crunchy coating. Use a buttermilk variety if possible for extra flavor and look for one without too much added sugar
• Egg: Adds richness and helps bind the batter in the hot oil. Pick the freshest eggs for best texture
• Milk: Controls the texture of your batter. Whole milk will give you a smoother and thicker consistency
• Vegetable oil for frying: Choose a neutral oil with a high smoke point like canola or sunflower. Avoid reusing oil multiple times for cleanliness
• Vegetable oil drizzle: A small drizzle in your batter keeps the coating tender and crispy
• Whipped cream (optional): Adds an airy creamy finish. Try to use real whipped cream from a chilled carton
• Chocolate syrup: Sweet and rich. It ties the whole carnival treat vibe together. Look for a good quality syrup that pours easily
• Sprinkles: Colorful and festive. Choose your favorite style and color to make the presentation fun

Instructions

Heat the Oil:

Pour about three inches of vegetable oil into a heavy deep pot. Bring to 350 degrees Fahrenheit on medium heat. Use a thermometer for accuracy as too cool or too hot oil will affect the final texture

Mix the Batter:

In a medium bowl whisk pancake mix egg milk and a small drizzle of oil together. Whisk until completely smooth and lump free. The consistency should be thick enough to coat a spoon but still gently drip off

Coat the Marshmallows:

Working with one marshmallow at a time dip each completely into the batter. Make sure to cover the entire surface. Let any excess batter drip back into the bowl. Your marshmallows should look like glossy little dumplings

Fry Each Marshmallow:

Using a slotted spoon or spider carefully lower the battered marshmallows into the hot oil. Only fry a few at a time to avoid crowding. Turn gently every few seconds. Fry for about thirty seconds to one minute until the outside is a deep golden brown

Drain and Cool:

Scoop marshmallows out with a slotted spoon and transfer immediately onto a platter lined with paper towels. Let sit for just thirty seconds until surface oil is absorbed

Top and Serve:

Move the warm marshmallows onto a serving plate. Dollop with whipped cream drizzle chocolate syrup over the top and scatter with your favorite sprinkles. Serve right away for best results

As a kid I always gravitated toward the biggest marshmallow in the bag if given the chance Now that tradition lives on with my own children who pick their favorite colors of sprinkles and judge whose marshmallow is the fluffiest

Storage Tips

Store leftover deep fried marshmallows in an airtight container at room temperature for up to one day For longer storage place them in a single layer in the freezer then rewarm them in the oven to crisp the outside again Avoid microwaving as it can make the coating soggy and chewy

Ingredient Substitutions

You can swap out pancake mix for a homemade blend of flour sugar baking powder and a pinch of salt If dairy is not your thing try a plant based milk and egg replacement The flavor and texture will be slightly different but still tasty

Serving Suggestions

Serve these deep fried marshmallows as a whimsical dessert with bowls of extra sauces like caramel or berry If you are feeling extra festive stick a skewer through each one and arrange on a platter for grab and go fun They also pair perfectly with hot chocolate on cold evenings

Carnival Treat History

Deep frying sweets has roots in state fairs and street carnivals across the US and beyond Marshmallows are a newer twist made popular by creative food trucks and party caterers They add a playful spin to the long history of fried pastries and doughnuts

Seasonal Adaptations

Add pumpkin pie spice to the batter in fall for a seasonal touch Try peppermint extract in the batter or chocolate topping for winter holidays For spring make a platter with pastel colored sprinkles or edible flowers

Success Stories

A friend made these for a baby shower and they disappeared faster than the cupcakes Another time I let my niece decorate her own marshmallows for movie night and she declared them the most fun dessert ever

Freezer Meal Conversion

Cool completely before arranging marshmallows on a tray and freeze solid Then transfer to a zip top bag Fried marshmallows reheat best in the oven about five minutes at 350 degrees to restore the crunchy coating

Serve these deep fried marshmallows warm for the ultimate treat. They are guaranteed to turn any gathering into a mini celebration.

Recipe FAQs

→ What kind of marshmallows work best?

Jumbo marshmallows are ideal for frying as they offer extra softness and hold their shape well.

→ Can I use a different batter?

Yes, a pancake batter is classic, but tempura or cake batter can also bring unique textures.

→ What's the best oil temperature for frying?

Maintain oil temperature around 350°F to ensure even browning and prevent burning the coating.

→ How can I prevent marshmallows from melting?

Frying briefly, for 30 seconds to 1 minute, keeps the marshmallow intact and consistency perfect.

→ Are there optional toppings besides chocolate and whipped cream?

Feel free to add caramel, crushed cookies, or chopped nuts for extra flavor and crunch.