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Marshmallow Bliss is one of those treats that turns any afternoon into a mini celebration. Imagine a fluffy marshmallow hugged by a golden shell with the faintest crunch dusted in powdered sugar. My family lights up when they smell these frying and every time there is an extra bit of batter left I wish I had more marshmallows on hand.
I tried this for the first time on a camping trip with my niece who thought it was magic that marshmallows could turn even more delightful once fried. It is now our go to treat after cold weather hikes.
Ingredients
- Large marshmallows: are the star of the show and make for that gooey center
- Pancake mix: provides the light and fluffy golden coating Try to use a mix with a subtle sweetness
- Water: keeps the batter from being too heavy Use cold water for the airiest result
- Egg: binds the batter and adds just enough richness Check for freshness by floating the egg in water
- Vanilla extract: lends warmth and flavor A splash makes the whole treat better
- Oil for frying: gives you that classic crispy outer layer Use a neutral oil like canola or vegetable for best results
- Powdered sugar dusting: turns simple treats into bakery style desserts Always sift before using for a snowy finish
Instructions
- Prepare the Frying Oil:
- Fill a deep fryer or sturdy large pot with enough oil to submerge the marshmallows by at least two inches. Heat over medium or medium high until the temperature reaches three hundred seventy five degrees Fahrenheit. Use a thermometer for accuracy so the coating crisps up without burning.
- Mix the Batter:
- In a medium bowl combine pancake mix water egg and vanilla extract. Whisk thoroughly until the batter is silky smooth with no lumps. The consistency should be thick enough to cling well to a marshmallow but not so heavy that it slides off. Let the batter rest while your oil finishes heating.
- Coat the Marshmallows:
- Take each large marshmallow and dip it one at a time into the batter. Roll gently with a fork or skewer to fully blanket every side. Let any excess batter drip off before frying.
- Fry Until Golden:
- Carefully lower the coated marshmallows into the hot oil using a slotted spoon or tongs. Work in small batches so the oil temperature stays steady. Fry each for thirty to forty seconds turning once as needed until the outside is deep golden and crisp.
- Drain:
- Lift each marshmallow out of the oil and place onto a paper towel lined plate. This helps wick away extra oil and keeps the shell from getting soggy.
- Add the Finishing Touch:
- Once slightly cooled transfer to a serving plate and dust generously with powdered sugar. Serve warm for gooey perfection.
My favorite part is always lifting the first marshmallow out of the oil and watching the shell puff up. There is something completely mesmerizing about the process and I have a photo of my little cousin’s powdered sugar grin after trying these for the first time.
Storage Tips
These treats are best eaten right after frying when the contrast between the crisp coating and melty marshmallow is at its peak. If you do have leftovers let them cool completely then store in an airtight container at room temperature. To refresh simply pop them in a toaster oven for a few minutes to re crisp.
Ingredient Substitutions
You can swap pancake mix for tempura or waffle mix if you have that on hand. For an extra decadent touch add a pinch of cinnamon or a drop of almond extract to the batter. If needed dairy free egg replacement and vegan marshmallows also work beautifully.
Serving Suggestions
These pair perfectly with hot chocolate dipped lightly in milk chocolate or even served on skewers for an easy dessert platter. Add a little drizzle of caramel or a sprinkle of cocoa powder for a fun flourish.
Cultural and Seasonal Ideas
Think of these as the cousin of campfire roasted marshmallows but even more festive. For winter celebrations using peppermint extract in place of vanilla creates a holiday spin. For summer birthday parties I like to serve these with fresh fruit on the side.
Success Stories
Friends have made these for bake sales and reported they are always the first to go. For movie night feasts they have become a tradition at my house ever since making them for my nephew’s fifth birthday.
Freezer Meal Conversion
It is not recommended to freeze already fried marshmallows as the shell can get chewy. But you can freeze the raw batter for up to a month then thaw and use just before frying a new batch. Always fry from fresh for the best texture.
Enjoy Marshmallow Bliss warm and gooey, perfect for sharing. You’ll want to make these again and again!
Recipe FAQs
- → How do I prevent the batter from sliding off the marshmallows?
Ensure your marshmallows are dry and your batter is thick enough to coat the surface. Dip and fry immediately for best results.
- → Can I use mini marshmallows instead?
Mini marshmallows are not recommended as they may melt too quickly in the hot oil. Stick to large ones for best texture.
- → What oil is best for frying this treat?
Use a neutral-flavored oil with a high smoke point, such as canola or vegetable oil, to achieve even frying and a crisp finish.
- → Is there a substitute for pancake mix?
You can use a homemade batter of flour, baking powder, sugar, and milk if pancake mix is unavailable. Adjust for desired thickness.
- → How should these be served?
Serve immediately after frying for the best warm, gooey texture. Dust with powdered sugar just before serving for extra sweetness.