DEEP FRIED MARSHMALLOWS are my go to trick when I want a fun dessert fast, but I do not want to bake a whole cake or wash a pile of dishes. You know those nights when you are craving something warm and sweet, and cereal just feels kind of sad? This is for that moment. You get a crispy shell, a gooey middle, and that little hit of nostalgia like you are at a fair. The first time I tried them at home I honestly laughed because they looked too simple to be that good, but wow. If you have marshmallows in the pantry, you are already halfway there.
The Story Behind This Recipe
Hey, I’m Alexandraa! This DEEP FRIED MARSHMALLOWS was built for busy nights: simple steps, reliable results, and flavor that makes people ask for seconds. DEEP FRIED MARSHMALLOWS are my go to trick when I want a fun dessert fast, but I do not want to bake a whole cake or…
Fried Marshmallow Recipe
I make DEEP FRIED MARSHMALLOWS when friends drop by unexpectedly or when my family wants dessert and I did not plan ahead. It is basically marshmallows plus a quick batter, then a short dunk in hot oil. The key is speed. You do not want the marshmallow to completely melt away in the fryer, so we keep the oil hot and the fry time short.
If you have ever made anything fried before, you can totally do this. If you have not, do not stress. This is one of the most forgiving ways to learn because the cook time is quick and the batter gives you lots of visual clues.
Also, if you are in a fried snack mood, I have to mention that my comfort food brain always starts wandering to things like fried cornbread southern cornmeal hoecakes. Not dessert, but the crunchy edges are a whole vibe.
Ingredients Needed for Deep Fried Marshmallows
Let us keep this simple and real life. You can absolutely use a pancake mix shortcut if that is what you have. I am listing my usual from scratch version because it tastes cozy and homemade, but I will tell you where to swap things.
What you will need
- Large marshmallows (mini ones are cute but harder to fry without overcooking)
- 1 cup all purpose flour
- 1 tablespoon sugar (optional, but I like a tiny sweetness in the crust)
- 1 teaspoon baking powder
- Pinch of salt
- 1 egg
- 3/4 cup milk (add a splash more if needed)
- 1 teaspoon vanilla (optional, but it makes it smell amazing)
- Oil for frying (vegetable or canola work great)
Optional but highly recommended for serving: powdered sugar, cinnamon sugar, chocolate sauce, caramel, crushed graham crackers, or sprinkles. If you are a dip person, set out a couple sauces and let people go wild.
Quick swap notes:
If you are out of flour, a simple pancake mix works fine. Just mix it a little thicker than you would for pancakes. A thicker batter helps keep the marshmallow from leaking. Also, if you want to geek out on cleanup, I learned a lot from this guide on deep clean crusty baking sheets no scrubbing. Not directly related, but it saved my kitchen life after a few messy cooking weekends.
Step-by-Step Guide: How to Make Deep Fried Marshmallows
This is the part where people get nervous about hot oil, so I will talk to you like I would a friend in my kitchen. Take your time, set up your space, and you will be fine. I like to keep a plate with paper towels ready, and another plate for finished ones. Also keep a slotted spoon or tongs nearby.
My simple method
1) Heat the oil. Pour about 2 inches of oil into a small pot or deep skillet. Heat it to about 350 F. If you do not have a thermometer, test with a tiny drip of batter. It should sizzle right away and float up, not sink and not burn instantly.
2) Mix the batter. In a bowl, stir together flour, sugar, baking powder, and salt. In a second bowl, whisk egg, milk, and vanilla. Pour wet into dry and stir until just combined. You want it like a thick pancake batter, not watery.
3) Prep your marshmallows. Dry marshmallows coat better. If your kitchen is humid or your marshmallows feel sticky, dust them lightly with flour first. This helps the batter cling.
4) Dip and fry. Use a fork to dunk a marshmallow into the batter, roll it around, and lift it out. Let excess drip for a second, then gently lower it into the hot oil. Fry 2 to 4 at a time. Do not crowd the pot.
5) Flip and finish. After about 10 to 15 seconds, they start to puff and turn golden. Flip once. Total time is usually 30 to 45 seconds. You are aiming for golden, not dark brown.
6) Drain. Pull them out and place on paper towels for a moment. Serve warm. This is not the dessert you want to wait on for 20 minutes. The magic is right away.
Little safety note from someone who has done the oil splatter dance before: keep the heat steady, do not drop wet batter clumps in, and keep kids back from the pot. I also recommend using a deeper pot than you think you need, because the batter can bubble up quickly.
“I tried this for movie night and everyone grabbed seconds. The outside was crisp and the middle was like melted cloud. It tasted like a fair treat but way fresher.”
And if you are the type who loves fried comfort foods in general, you might enjoy my weekend favorite chicken fried steak with gravy. Very different direction, but same cozy energy.
Serving Suggestions for Fried Marshmallow Treats
Once you pull DEEP FRIED MARSHMALLOWS out of the oil, you have a short window where they are peak perfect. Warm, soft, and stretchy in the middle. So I like to have toppings ready before I start frying.
- Classic fair style: dust with powdered sugar right after draining
- Cinnamon sugar: roll them lightly while still warm
- Smore vibe: drizzle chocolate sauce and sprinkle crushed graham crackers
- Ice cream party: serve with vanilla ice cream and a little caramel
- Fruity: dip into strawberry sauce or raspberry jam warmed up for 10 seconds
If you want to get extra cute for a party, stick a toothpick in each one and set out dipping cups. People love interactive desserts, and it keeps fingers cleaner. Also, if you have leftovers, they are still tasty later, but they lose that crisp shell. I will talk about reheating in the questions below.
Random side note: this dessert often shows up when I am already cooking something savory and fun, like fried sliced mushrooms with ranch. That crunchy plus creamy combo makes me ridiculously happy, and then a sweet finish just makes the whole meal feel like a treat.
Tips for Perfectly Fried Marshmallow Desserts
I have made these enough times to learn what really matters. It is not about fancy skills. It is about a few small choices that keep the marshmallows from disappearing into the oil or turning into a sticky mess.
Little tricks that actually help
Keep the oil hot. If the oil is not hot enough, the batter soaks oil and the marshmallow melts too much before the outside sets. Aim for 350 F if you can.
Thicker batter is your friend. A thin batter slips off and exposes the marshmallow. If yours looks runny, add a spoonful of flour and stir again.
Do small batches. Crowding drops the oil temp fast. Frying 3 or 4 at a time gives you better control.
Serve immediately. DEEP FRIED MARSHMALLOWS are best right away. If you have a group, fry in rounds and bring them out fresh.
Control the mess. Set up a little station: batter bowl, pot, draining plate, topping plate. It makes everything calmer and you look like you have your life together, even if you do not.
One more thing: you can play with flavor. Add a pinch of cinnamon to the batter. Add cocoa powder for a chocolate shell. Or use a tiny splash of almond extract if you like that bakery smell. Just do not overdo the liquid additions or the batter gets too thin.
Common Questions
Can I make DEEP FRIED MARSHMALLOWS without a thermometer?
Yes. Do the batter drop test. A small drop should sizzle and float fast. If it sinks quietly, the oil is too cool. If it browns in seconds, turn the heat down a bit.
Why did my marshmallows leak out?
Usually the oil was not hot enough or the batter was too thin. Dust the marshmallows with a little flour first and make the batter slightly thicker next time.
Can I use mini marshmallows?
You can, but it is harder. They cook so fast that the outside can brown before you get a gooey center. If you try it, fry in very small batches and watch closely.
How do I reheat leftovers?
An air fryer or toaster oven works best. A couple minutes at 350 F will bring back some crispness. The microwave makes them gooey, but the outside will be soft.
What oil is best for frying?
Use a neutral oil like vegetable or canola. Avoid strongly flavored oils because the marshmallows pick up that taste.
A sweet little wrap up before you fry
If you are craving something warm, quick, and just plain fun, DEEP FRIED MARSHMALLOWS totally deliver. Keep your oil hot, keep your batter thick, and serve them right away with a dusting of powdered sugar or a drizzle of chocolate. If you want more inspiration, I enjoyed comparing notes with Deep Fried Marshmallows | Sweet Jumbles and daydreaming about the next level version from Deep Fried S’mores – DudeFoods.com – Food Recipes & Videos. Now go grab that bag of marshmallows and treat yourself, because you are about 10 minutes away from a fair style dessert at home.
Deep Fried Marshmallows
Ingredients
Method
- Heat about 2 inches of oil in a small pot or deep skillet to 350°F.
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, whisk together the egg, milk, and vanilla.
- Combine wet and dry ingredients until just mixed to a thick pancake batter consistency, not runny.
- Dust marshmallows lightly with flour if they are sticky.
- Dip each marshmallow using a fork into the batter, allowing excess to drip off.
- Carefully lower into the hot oil and fry 2 to 4 at a time.
- Fry for about 30 to 45 seconds, flipping once, until puffed and golden, not dark brown.
- Remove and drain on paper towels.
- Serve immediately with toppings of choice such as powdered sugar, chocolate sauce, or cinnamon sugar.
