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Fun and Gooey Deep Fried Marshmallows
I discovered this sweet treat at a county fair and just had to recreate it at home. These deep fried marshmallows bring all that carnival magic right into your kitchen. The moment you bite through that crispy golden coating into the warm gooey center you'll understand why they're so special. Add some chocolate drizzle whipped cream and sprinkles and you've got pure dessert happiness.
A Sweet Adventure in Your Kitchen
What I love about these marshmallows is how simple they are to make yet how much joy they bring. My kids' faces light up every time we make them. They're perfect for birthday parties sleepovers or just when you want to create something fun and different for dessert. The best part is you can customize the toppings to make them exactly how you like.
Your Shopping List
- Jumbo Marshmallows: The big ones work best here trust me.
- Pancake Mix: Creates our perfect crispy coating.
- Milk: Whole milk makes the richest batter.
- Egg: Helps hold everything together.
- Vegetable Oil: For that golden brown finish.
- Sprinkles: Because everything's better with sprinkles.
Creating the Magic
- Heat Oil:
- Get your oil nice and hot in a deep pot we want it at 350°F.
- Prepare Batter:
- Mix up your pancake batter until it's smooth and silky.
- Coat Marshmallows:
- Dip each marshmallow making sure it's completely covered in batter.
- Fry Marshmallows:
- Carefully fry them until golden turning them so they cook evenly.
- Serve:
- Top with all your favorite goodies and enjoy while they're warm.
My Best Frying Tips
Always use those big marshmallows the mini ones just don't work as well. Getting your oil temperature right is super important too hot and they'll burn too cool and they'll get soggy. Keep turning them gently while they fry for that perfect golden color all around.
Making Them Extra Special
We love drizzling ours with warm chocolate sauce and adding a big swirl of whipped cream on top. Sometimes we sandwich them between graham crackers with chocolate for the most amazing s'mores you've ever tasted. Let everyone add their own toppings it's part of the fun.
Timing Is Everything
These little treats are at their absolute best right after frying when that coating is still crispy and the inside is warm and gooey. Make just what you'll eat right away they don't save well but trust me they disappear so quickly that's rarely an issue.
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Frequently Asked Questions
- → Why is my batter falling off in the oil?
Make sure your oil is at the right temperature (350°F) and fully coat each marshmallow. The batter should be thick enough to cling - if too thin, add a bit more pancake mix.
- → Can I make these ahead of time?
These treats are best served immediately while warm and crispy. The coating softens as they sit, so plan to make them just before serving.
- → What's the best way to prevent oil splatter?
Use a deep pot, maintain proper oil temperature, and gently lower marshmallows into oil. Don't overcrowd the pot, and keep a splatter screen handy.
- → Can I use mini marshmallows instead?
Stick with jumbo marshmallows as minis can melt too quickly. Jumbo ones give you that perfect gooey center while the outside gets golden brown.
- → Why did my marshmallows deflate?
Watch cooking time carefully - 30-60 seconds is usually enough. Overcooking causes marshmallows to melt completely and lose their shape.