Irresistible Deep Fried Marshmallows in Just 15 Minutes

Oh my gosh, do you remember that first bite of something magical at a county fair? For me, it was these incredible deep fried marshmallows I stumbled upon at a tiny carnival stand years ago. The vendor handed me this golden, crispy orb that practically melted in my mouth – crispy outside, gooey inside just just the right dusting of powdered sugar. I’ve been obsessed ever since!

Here’s the best part: you don’t need to wait for fair season to enjoy these. With just five simple ingredients and about 15 minutes, you can recreate that same carnival magic right in your kitchen. Trust me, once you try these, you’ll be making them for every party, sleepover, or just because it’s Tuesday!

Why You’ll Love These Deep Fried Marshmallows

Let me tell you why these little golden puffs of joy will become your new favorite dessert:

• Instant party magic: They take just 15 minutes from pantry to plate – perfect for last-minute cravings or surprise guests!
• Kid-approved fun: My nieces go wild for these (, so, so do all the adults at our gatherings).
• That perfect texture: Crispy pancake shell gives way to that dreamy, melty marshmallow center – it’s like biting into a cloud!
• Endless variations: Roll them in cinnamon sugar, drizzle with chocolate, or serve with ice cream for next-level deliciousness.

Ingredients for Deep Fried Marshmallows

Okay, let’s talk ingredients – and trust me, you probably have most of these in your pantry right now! The magic happens with just five simple things:

• 1 cup vegetable oil – for frying (I use canola, but peanut oil works great too if you’ve got it)
• 10 large marshmallows – fresh is key here! Those stale ones from last summer’s camping trip won’t give you that perfect gooey center
• 1 cup pancake mix – the regular kind, not self-rising (that extra leavening makes them puff up too much)
• 1/2 cup whole milk – straight from the fridge is fine, but if you’ve got it sitting out already, even better
• 1/4 cup powdered sugar – for that magical snowy dusting at the end

Pro tip: If you’re feeling fancy, grab some extra powdered sugar for serving – these little guys tend to soak it up like happy little sugar sponges!

Equipment You’ll Need

Now, let’s talk tools! You don’t need anything fancy, but these basics will make your deep fried marshmallow adventure smooth and safe:

• A deep fryer or heavy pot – My grandma’s old cast iron Dutch oven is my go-to, but any sturdy pot with high sides works
• Candy thermometer – This is non-negotiable, friends! Getting that oil to exactly 350°F makes all the difference between golden perfection and burnt sadness
• Slotted spoon – For safely fishing out those little marshmallow treasures without getting splattered
• Paper towels – Lots of them! We’ll use these to drain excess oil (and maybe wipe our powdered sugar-covered fingers later)

Nice-to-haves if you’ve got them:

• Wire rack – Gives them a place to cool without getting soggy bottoms
• Tongs – Helpful for turning marshmallows if needed
• Small ice cream scoop – Makes portioning the batter super easy

Don’t stress if you’re missing the optional stuff – I’ve made these with just the basics plenty of times when I was craving that fairground magic!

How to Make Deep Fried Marshmallows

Alright, let’s get frying! I promise it’s easier than you think – just follow these steps and you’ll be biting into crispy, melty magic in no time. (And yes, I’ll remind you about safety – hot oil is nothing to mess with!)

Preparing the Oil and Batter

First things first – let’s get that oil heating up:

1. Pour your oil into your pot or fryer – you want about 2 inches deep. Turn the heat to medium-high and clip that candy thermometer to the side. We’re aiming for a steady 350°F – any hotter and they’ll burn, any cooler and they’ll soak up too much oil.
2. While the oil heats, make your batter. In a medium bowl, whisk together the pancake mix and milk until it’s smooth as can be – no lumps allowed! It should be like thick paint – if it’s too thin, add a sprinkle more pancake mix; too thick, a splash more milk.

Pro tip: Keep an eye on that thermometer! Oil heats up fast, and you don’t want it getting away from you. I always test mine by dropping in a tiny bit of batter – if it sizzles and floats right up, we’re golden (literally).

Coating and Frying the Marshmallows

Now for the fun part – let’s make some magic happen:

1. Working with one marshmallow at a time, spear it with a fork (or use tongs if you’re fancy) and dunk it completely in the batter. Twirl it around to get an even coat – no bald spots allowed!
2. Carefully lower it into the hot oil. I do about 3-4 at a time – any more and the temperature drops too much. They’ll sink at first, then float up in about 10 seconds.
3. Fry for 30-45 seconds total, flipping once if needed, until they’re that perfect golden brown color. Watch closely – they go from perfect to overdone in seconds!
4. Use your slotted spoon to lift them out, letting excess oil drip off before transferring to paper towels. Dust immediately with powdered sugar – it sticks better when they’re still warm.

Warning: These fry FAST! Don’t walk away – I learned that lesson the hard way when I answered the door and came back to little charcoal briquettes. Also, be ready for some marshmallows to puff up dramatically – it’s part of the fun, but don’t be alarmed if they look like they’re about to burst (they usually don’t).

Pro Tips for Perfect Deep Fried Marshmallows

After making these dozens of times (okay, maybe hundreds), here are my can’t-live-without secrets:

• Test that oil temp: Drop a tiny bit of batter in – if it sizzles and floats right up, you’re golden (literally). Too hot? They’ll burn. Too cool? Greasy mess.
• Small batches win: Crowd the pot and the temperature plummets. Stick to 3-4 marshmallows at a time for even cooking.
• Serve immediately: These are best piping hot when that crispy shell gives way to molten marshmallow goodness. Trust me, they won’t last long anyway!

Serving Suggestions for Deep Fried Marshmallows

Now comes the best part – how to serve these little clouds of joy! While they’re absolutely magical dusted with powdered sugar alone, here are my favorite ways to take them to the next level:

• Chocolate drizzle dream: Melt some chocolate chips with a splash of cream and drizzle it over the top – the contrast of crispy, gooey, and chocolatey is unreal!
• Ice cream sandwich: Sandwich one between two small cookies with a scoop of vanilla ice cream. It’s like a s’more met a fair food stand and had a baby.
• Seasonal fruit pairing: In summer, serve with fresh berries. Fall? Try caramel apples slices on the side. The tartness cuts through the sweetness perfectly.

Presentation tip: Pile them high on a pretty plate or cake stand – the powdered sugar makes them look like little snowballs! For parties, I sometimes stick them with colorful paper straws or skewers so guests can grab and go. Just be warned – they disappear faster than you can say “fair food”!

Storing Leftover Deep Fried Marshmallows

Okay, let’s be real – leftovers are pretty unlikely with these addictive little treats! But if by some miracle you have a few left (maybe you hid them from the kids?), here’s how to handle them:

These are absolutely best eaten fresh – that crispy shell starts losing its magic after about an hour. If you must store them, pop them in an airtight container at room temperature for up to 2 hours max. Any longer and they’ll turn into sad, soggy versions of their former glorious selves.

Pro tip: If you’re prepping for a party, make the batter ahead and keep it covered in the fridge (up to 2 hours), but fry them right before serving. That way you get all the crispy-gooey perfection without the last-minute stress!

And hey – if they do get a bit soft? No worries! Just pop them in the toaster oven for 30 seconds to crisp back up. They won’t be quite as perfect as fresh, but still way better than wasting that marshmallow goodness!

Deep Fried Marshmallows FAQs

Nutritional Information

Okay, let’s be real – we’re not eating deep fried marshmallows for their health benefits! But since I know some of you like to keep track (or need to for dietary reasons), here’s the scoop on what’s in these sweet little treats.

Per piece (1 deep fried marshmallow):

• Calories: 120
• Sugar: 15g
• Sodium: 50mg
• Fat: 5g (1g saturated)
• Carbohydrates: 20g
• Protein: 1g

Important note: These numbers are estimates based on the exact ingredients I use – your results might vary slightly depending on your specific brands and how much oil gets absorbed. The powdered sugar coating isn’t included in these counts either, so if you go heavy on the dusting (no judgment!), tack on a few extra grams of sugar.

My philosophy? Everything in moderation! These are perfect for special occasions when you want to indulge in that fairground magic. And hey – at least they’re vegetarian friendly!

Well, there you have it – my absolute favorite way to bring that carnival magic right into my kitchen! These deep fried marshmallows never fail to put a smile on everyone’s face, from the littlest kids to the most serious adults (who always sneak seconds when they think no one’s looking).

I hope you’ll give this recipe a try – it’s seriously one of the easiest, most fun desserts you’ll ever make. And when you do, I’d love to hear how it goes! Did you stick with classic powdered sugar or try one of the fancy variations? Did they disappear as fast as they do at my house? Tag me on social or leave a comment – seeing your crispy, gooey creations makes my day!

Remember, cooking should be joyful, not stressful. So if your first batch isn’t perfect? No worries! Marshmallows are cheap, and practice just means more delicious treats to enjoy. The most important thing is having fun and creating sweet memories (and maybe a little powdered sugar mess – that’s half the charm!).

Now go forth and fry up some happiness! Your inner child (and everyone at your next gathering) will thank you.

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