If you’ve ever been to a fair or a summer carnival and caught a whiff of sweet batter sizzling in oil, you already know the kind of magic we’re about to recreate. Deep fried marshmallows might sound a little over-the-top—and that’s exactly the point. They’re crispy, golden on the outside, and warm and gooey on the inside. And the best part? You can make them right at home with just a few pantry staples.

This isn’t just a novelty dessert—it’s an experience. Whether you’re hosting a birthday party, looking for a fun rainy-day kitchen activity with the kids, or just craving something sweet and nostalgic, deep fried marshmallows are a quick, joyful treat that anyone can pull off. Let’s break it all down together.

Why You’ll Love This Recipe

Key Benefits

There are so many reasons to fall head-over-heels for deep fried marshmallows. First off, they’re super easy to make. No special skills required—just a little heat and a whole lot of deliciousness. This recipe takes less than 30 minutes from start to finish, which means you’re never far from your next sweet fix.

They’re also incredibly fun. Think golden, crispy batter giving way to a soft, melted marshmallow center. It’s like biting into a cloud that’s been hugged by a doughnut. And because the recipe is so simple, it’s the perfect project for kids or beginner bakers.

Even better? These little treats are totally customizable. Roll them in graham cracker crumbs for a s’mores-inspired version, drizzle with chocolate or caramel, or serve them alongside ice cream for an indulgent dessert platter.

Suitable For

This recipe is made for sharing. It’s a hit at kids’ parties, family get-togethers, movie nights, or anytime you need a whimsical dessert that wows. It’s also a great way to get children involved in the kitchen—just save the frying for the adults. And if you’re hosting a fair-style themed dinner or summer cookout, these are an unforgettable finale.

Because it’s naturally nut-free and can easily be adapted with dairy-free ingredients, it’s friendly for a variety of dietary needs too.

Ingredients for Deep Fried Marshmallows

Core Ingredients

Here’s what you’ll need to bring this carnival treat to life:

• 12 large marshmallows – These are the stars of the show. Look for classic-style large ones, not minis or flavored.

• 1 cup all-purpose flour – Forms the base of your batter.

• 1 teaspoon baking powder – Adds a bit of lift and lightness.

• ¼ teaspoon salt – Balances the sweetness and enhances the flavor.

• 1 large egg – Helps bind the batter and give it richness.

• ½ cup milk – Whole milk works best, but any kind will do.

• 1 teaspoon vanilla extract – Adds warmth and depth.

• 1 cup breadcrumbs – Optional, but great for an extra layer of crunch. Panko works especially well.

• Oil for frying – Choose a neutral oil with a high smoke point, like canola or vegetable.

• Optional toppings – Powdered sugar, chocolate or caramel sauce, sprinkles, crushed cookies—you name it.

Substitutions and Tips

Want to make this even easier? You can use pancake mix in place of the flour, baking powder, and salt. Just whisk with your milk, egg, and vanilla until smooth. It’s a great shortcut that still delivers fantastic results.

No milk on hand? Use oat or almond milk. Vegan marshmallows and egg substitutes (like flax eggs) can also work if you’re avoiding animal products.

Not a fan of breadcrumbs? Try rolling the coated marshmallows in crushed graham crackers or even cereal crumbs like cornflakes for a fun twist.

One helpful trick: If your batter is slipping off the marshmallows, try giving them a light dusting of flour before dipping. This helps the coating stick better.

Best Marshmallows for Deep Frying

Let’s talk marshmallows. Not all are created equal, especially when you’re sending them into a hot pot of oil. For this recipe, standard large marshmallows are your best bet. They’re soft enough to melt slightly inside but sturdy enough to hold their shape in the fryer.

Want to really up the ante? Look for chocolate-filled or caramel-core marshmallows—yes, they exist. They melt into a gooey, flavor-packed center that makes each bite even more irresistible.

Mini marshmallows can work too, but they’re best skewered first to keep them from disappearing in the oil. They make a great bite-sized party option, especially for dipping into fondue-style sauces afterward.

Kitchen Tools You’ll Need

Must-Have Tools

You don’t need a ton of equipment to pull this off, but having the right tools makes things safer and smoother.

• Deep fryer or heavy-bottomed pot – For maintaining even oil temperature.

• Thermometer – Essential. You’ll want your oil to stay around 350°F for perfect results.

• Mixing bowls – One for dry, one for wet, and a third to combine.

• Slotted spoon or spider strainer – To lift marshmallows from the oil without excess grease.

• Tongs or skewers – Useful for flipping or dipping without burning your fingers.

Nice-to-Have Tools

• Cooling rack – Helps drain fried marshmallows while keeping them crisp.

• Parchment paper – For easy clean-up.

• Ice cream scoop or small ladle – For portioning out batter if you’re making variations.

• Serving skewers – For presentation or to make them easier for kids to handle.

How to Make Deep Fried Marshmallows

Ready to dive into warm, gooey, deep-fried perfection? You’re just a few simple steps away from the kind of treat that makes people stop mid-bite and say, “Wait—what is this and where can I get more?”

We’ll walk through everything, step by step, so you can feel confident and excited the whole way through. Let’s get into it.

Step 1: Heat the Oil

Start by getting your oil ready. You’ll need a deep fryer or a heavy-bottomed pot. Fill it with 2 to 3 inches of oil—enough to submerge the marshmallows without crowding them.

Set the heat to medium-high and let the oil come up to 350°F. A thermometer is your best friend here. Too cool, and the batter will soak up oil and turn greasy. Too hot, and the outside will burn before the marshmallow has time to melt.

Tip: If you don’t have a thermometer, you can test the oil by dropping in a small bit of batter. If it sizzles and rises quickly, you’re ready.

Step 2: Make the Batter

While your oil is heating, mix up the batter. In one bowl, whisk together:

• 1 cup flour

• 1 teaspoon baking powder

• ¼ teaspoon salt

In a second bowl, beat:

• 1 egg

• ½ cup milk

• 1 teaspoon vanilla extract

Now pour the wet ingredients into the dry and mix until smooth. It should be thick enough to coat a marshmallow, but still flow off the spoon easily.

Troubleshooting: If the batter is too thin, add a tablespoon of flour at a time. If it’s too thick, loosen it with a splash of milk.

Step 3: Prep the Marshmallows

You can use the marshmallows straight out of the bag, but here’s a pro tip: pop them in the freezer for 5 to 10 minutes first. This helps them hold their shape when they hit the hot oil, giving you a perfectly gooey inside without total marshmallow meltdown.

If you’re making mini versions, thread a few on a skewer for easier dipping and frying.

Step 4: Coat and Bread

Now for the fun part—dressing up the marshmallows.

Drop each one into the batter, rolling it around to coat fully. Let the excess drip off.

For an extra crunch, roll the batter-coated marshmallow in breadcrumbs or panko. This gives them that beautiful golden texture and a little more structure.

Optional flavor tip: Mix cinnamon or crushed graham crackers into your breadcrumbs for a warm, toasty flavor.

Step 5: Fry Until Golden

Carefully lower 3 to 4 marshmallows at a time into the hot oil. Don’t overcrowd the pot—this will drop the temperature and lead to soggy batter.

They only need about 1 to 2 minutes. Turn them gently with tongs or a slotted spoon so they fry evenly. They’ll puff slightly and turn a gorgeous golden brown.

As soon as they’re done, lift them out and let them drain on paper towels or a cooling rack.

Don’t walk away here—these cook fast. Keep a close eye so they don’t go from golden to burnt in a blink.

Step 6: Serve and Enjoy

Now it’s time to dress them up. Dust with powdered sugar. Drizzle with warm chocolate sauce, caramel, or even a little raspberry coulis. Toss on some sprinkles if you’re feeling festive.

And serve them right away. Deep fried marshmallows are best when warm and gooey, with that crispy shell still crackling from the fryer.

Pair with a scoop of vanilla ice cream, or a little bowl of melted chocolate for dipping. They’re also amazing with fresh berries for a sweet-tart contrast.

Tips for Success

Want to get that perfect crispy-golden, gooey-inside result every time? Here’s what to keep in mind:

• Keep your oil temperature steady. Fluctuating heat is the #1 reason batter misbehaves.

• Use a cooling rack. Draining on a paper towel works, but a rack keeps the bottoms from going soggy.

• Freeze your marshmallows. It gives you more control and keeps them from melting too quickly in the oil.

• Don’t skip the breading. If you want a nice crunch, roll them in panko or graham cracker crumbs before frying.

• Work in small batches. This keeps the oil temperature from dropping and prevents crowding.

How to Store Deep Fried Marshmallows

These are one of those treats that really shine fresh—but if you do have leftovers, here’s how to keep them.

At Room Temperature

You can leave them out for an hour or two uncovered. They’ll lose a little of their crispiness, but they’re still tasty. Reheat them in the air fryer or oven at 350°F for 3–4 minutes to bring back some crunch.

In the Refrigerator

If you absolutely must store them, pop them in an airtight container for up to 24 hours. Just know they’ll lose some of their texture. Again, reheat in the oven—not the microwave—to keep them from going rubbery.

Freezing Tips

Here’s a trick: freeze them before frying. Dip the marshmallows in batter, coat in breadcrumbs, then freeze until solid. When you’re ready, fry straight from the freezer—no thawing needed. They’ll cook evenly and the centers will be melty without burning the outside.

Avoid freezing after frying—they won’t reheat well and tend to lose their magic.

Frequently Asked Questions

Can I make these ahead of time?

Not really. Deep fried marshmallows are at their absolute best fresh out of the oil. If you’re prepping for a party, you can batter and freeze them ahead, then fry just before serving.

Can I use mini marshmallows?

Yes, but they cook super fast—like, 30 seconds fast. Use skewers or cocktail sticks to keep things neat and easy to handle.

What’s the best oil for deep frying desserts?

Go with something neutral and with a high smoke point—canola, vegetable, or peanut oil all work great. Avoid olive oil or anything flavored.

How do I keep the batter from sliding off?

Dry marshmallows coat better, so make sure they aren’t sticky. You can even roll them in a little flour before dipping in the batter to help it stick.

Related Recipes

If you loved these deep fried marshmallows, try one of these other irresistible sweet treats:

• Lemon Raspberry Cupcakes – Bright, fruity, and topped with tangy frosting.

• Pineapple Upside Down Cupcakes – Sweet tropical flavor with a caramelized fruit topping.

• Chocolate Peanut Butter Cake – Rich, indulgent, and layered with flavor.

• Easy Divinity Candy Recipe – A classic cloud-like candy that melts in your mouth.

• Strawberry Dump Cake – Quick and easy dessert with sweet strawberry filling.

Conclusion

There’s something magical about deep fried marshmallows—crispy, warm, melty, and just a little over-the-top in the best possible way. Whether you’re whipping these up for a party or just treating yourself on a cozy weekend, they’re guaranteed to bring smiles.

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