Ready for a dessert that’s pure fun and indulgence? These Deep Fried Marshmallows are a carnival-inspired treat, featuring a crispy pancake batter coating and a gooey, molten center. This sweet dessert recipe is quick, easy, and guaranteed to spark joy at any gathering. I first made these for my daughter’s sleepover, and the squeals of delight were unforgettable—now they’re a family favorite! Perfect for parties or a whimsical snack, these Deep Fried Marshmallows are a must-try sweet dessert recipe. Let’s get frying!
Why You’ll Love This Deep Fried Marshmallows
This Deep Fried Marshmallows recipe is a standout sweet dessert recipe:
- Irresistible Texture: Crispy outside, gooey inside for a delightful contrast.
- Super Quick: Ready in under 10 minutes for instant sweet dessert recipe gratification.
- Customizable Toppings: Personalize with your favorite drizzles or sprinkles.
- Kid-Friendly Fun: A hit with all ages, perfect for any Deep Fried Marshmallows occasion.
- Pantry Staples: Uses simple ingredients you likely already have.
Ingredients
This recipe makes 12-15 Deep Fried Marshmallows:
- Large Marshmallows (12-15)
- Buttermilk Pancake Mix (1 cup)
- Whole Milk (½ cup)
- Large Egg (1, room temperature)
- Vanilla Extract (½ tsp)
- Canola Oil (2-3 cups, for frying)
- Powdered Sugar (2 tbsp, optional, for dusting)
Ingredient Tips
- Marshmallows: Large size holds shape when fried; freeze for best results in this sweet dessert recipe.
- Pancake Mix: Buttermilk mix adds tang and crispiness to Deep Fried Marshmallows.
- Milk: Whole milk ensures a thick, clingy batter; skim milk may thin it out.
- Egg: Room temperature eggs blend better for a golden Deep Fried Marshmallows coating.
- Oil: Canola is neutral and high-heat friendly for a clean fry.
Equipment Needed
- Deep fryer or heavy-bottomed pot
- Candy thermometer
- Mixing bowls
- Whisk
- Slotted spoon
- Paper towels
- Wire rack
- Measuring cups and spoons
Directions
I love how easy it is to whip up these Deep Fried Marshmallows for a fun sweet dessert recipe! Here’s how I do it:
- I place marshmallows in the freezer for 30 minutes to firm up and prevent melting during frying.
- I set up a draining station with paper towels over a wire rack for the fried marshmallows.
- I heat canola oil in a deep fryer or pot to 375°F, using a thermometer to keep the temperature steady.
- I whisk milk, egg, and vanilla until smooth, then stir into pancake mix until just combined, leaving some lumps for a crispy coating.
- I dip 4-5 frozen marshmallows at a time in the batter, ensuring full coverage to avoid leaks.
- I carefully lower coated marshmallows into hot oil with a slotted spoon and fry for 25-30 seconds per side until light golden brown.
- I transfer fried marshmallows to the draining station, cool for 1 minute, then dust with powdered sugar and serve warm.
Prep and Timing
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Freezing Time: 30 minutes
- Total Time: 50 minutes
- Servings: 20
- Calories: ~150 kcal per marshmallow
- Macros per Serving: 20g carbs, 2g protein, 8g fat, 0g fiber
Variations
- Cinnamon Churro: Roll warm marshmallows in cinnamon sugar for a festive twist.
- Chocolate Dream: Dip cooled marshmallows in melted chocolate and crushed cookies for a decadent sweet dessert recipe.
- S’mores Style: Roll in graham cracker crumbs and drizzle with chocolate sauce for campfire vibes.
- Boozy Touch: Add a splash of bourbon to the batter for an adult-only Deep Fried Marshmallows.
- Fruity Flair: Serve with a raspberry coulis drizzle for a tangy sweet dessert recipe contrast.
Storage
I store Deep Fried Marshmallows in an airtight container in the fridge for up to 1 day, but they’re best enjoyed fresh when the coating is crispy and the center is gooey. Reheating isn’t ideal, as the coating softens and the marshmallow firms up. For the best sweet dessert recipe experience, I make only what I’ll serve right away.
Frequently Asked Questions
Why do I need to freeze the marshmallows?
I freeze them to keep Deep Fried Marshmallows firm, ensuring they don’t melt too fast in hot oil for a perfect sweet dessert recipe.
Can I use a different pancake mix?
Yes, any buttermilk pancake mix works for this sweet dessert recipe, but avoid “just add water” mixes for a crispier coating.
What’s the best oil temperature?
I keep it at 375°F for Deep Fried Marshmallows. Too hot burns the batter; too cool makes them greasy.
How do I know they’re done?
They’re ready when light golden brown, about 25-30 seconds per side, for a gooey sweet dessert recipe center.
What toppings pair well with this sweet dessert recipe?
I love powdered sugar, chocolate sauce, or sprinkles on Deep Fried Marshmallows; cinnamon sugar adds a fun twist.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
This Deep Fried Marshmallows recipe is a whimsical, indulgent sweet dessert recipe that brings carnival magic to your kitchen. Quick to make, endlessly fun to customize, and guaranteed to make everyone smile, it’s perfect for any occasion. Pin this recipe to your Dessert board and share your gooey creations in the comments! Visit LaylaCooks.com for more delicious sweet dessert recipes!
Happy frying!
Deep Fried Marshmallows
Ingredients
- Large Marshmallows 12-15
- Buttermilk Pancake Mix 1 cup
- Whole Milk ½ cup
- Large Egg 1, room temperature
- Vanilla Extract ½ tsp
- Canola Oil 2-3 cups, for frying
- Powdered Sugar 2 tbsp, optional, for dusting
- Marshmallows: Large size holds shape when fried; freeze for best results in this sweet dessert recipe.
- Pancake Mix: Buttermilk mix adds tang and crispiness to Deep Fried Marshmallows.
- Milk: Whole milk ensures a thick clingy batter; skim milk may thin it out.
- Egg: Room temperature eggs blend better for a golden Deep Fried Marshmallows coating.
- Oil: Canola is neutral and high-heat friendly for a clean fry.
Instructions
- I place marshmallows in the freezer for 30 minutes to firm up and prevent melting during frying.
- I set up a draining station with paper towels over a wire rack for the fried marshmallows.
- I heat canola oil in a deep fryer or pot to 375°F, using a thermometer to keep the temperature steady.
- I whisk milk, egg, and vanilla until smooth, then stir into pancake mix until just combined, leaving some lumps for a crispy coating.
- I dip 4-5 frozen marshmallows at a time in the batter, ensuring full coverage to avoid leaks.
- I carefully lower coated marshmallows into hot oil with a slotted spoon and fry for 25-30 seconds per side until light golden brown.
- I transfer fried marshmallows to the draining station, cool for 1 minute, then dust with powdered sugar and serve warm.
Notes
- Freezing the marshmallows is crucial - it prevents them from melting too quickly in the hot oil.
- Don't overmix the batter or it will become tough. A slightly lumpy batter works best.
- Work in small batches to avoid overcrowding and temperature drops in the oil.
- Serve immediately while the outside is crispy and the inside is still gooey.
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