Deep fried marshmallows are a melt-in-your-mouth dessert that transforms a simple marshmallow into a gooey, golden masterpiece. I get a crispy, light crust that encases the soft, molten center — it’s like biting into a toasted marshmallow with a perfectly fried shell. Whether I’m hosting a cozy night in, throwing a party, or just craving something warm and sweet, these are always a hit. The contrast of textures, the quick prep time, and the fun toppings make this treat one of my all-time favorites.

Why You’ll Love This Recipe

Crispy Meets Gooey – I love how the outside fries to golden perfection while the inside turns into a molten vanilla cloud.
Simple Pantry Ingredients – I use everyday ingredients to create a carnival-style treat at home.
Quick and Easy – I can make these in just 20 minutes, start to finish.
Perfect for Sharing – Everyone lights up when I bring these out.
Customizable – I get creative with dips and toppings for endless flavor combinations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Batter:

• 1 cup all-purpose flour – I use this as the base for the batter.

• 1 tablespoon granulated sugar – Adds a touch of sweetness to balance the salty oil.

• 1 teaspoon baking powder – Helps the batter puff up slightly when fried.

• A pinch of salt – Brings out the flavor in the batter.

• ¾ cup milk – I start with this amount and adjust if I need a smoother consistency.

• 1 teaspoon vanilla extract – Adds a hint of warm, sweet flavor.

• 1 large egg – Binds everything together and adds richness.

For Frying:

• 12 large marshmallows (preferably jumbo-size) – These hold their shape better and give a gooey inside.

• 2 cups vegetable oil – I use this for deep frying due to its neutral flavor and high smoke point.

Optional Toppings And Dips:

• Powdered sugar – I dust these on top while the marshmallows are still warm.

• Melted chocolate – Perfect for dipping or drizzling.

• Caramel or strawberry sauce – Adds an extra layer of indulgence.

• Crushed graham crackers or cookie crumbs – Gives it a s’mores-style crunch.

• Shredded coconut or chopped nuts – For texture and flavor contrast.

Directions

Step 1: Prepare The Setup
I gather all my ingredients, toppings, and tools before heating the oil. Once I start frying, I need to work quickly.

Step 2: Make The Batter
In a large bowl, I whisk together the flour, sugar, baking powder, and salt.
In another bowl, I beat the milk, egg, and vanilla extract.
I pour the wet ingredients into the dry mix and whisk until smooth. The batter should be thick enough to coat a spoon. If it feels too runny, I add a bit more flour; if it’s too thick, I splash in more milk.

Step 3: Heat The Oil
I pour the oil into a deep saucepan or small fryer and heat it to 350°F (175°C). I use a candy thermometer to make sure it stays at the right temperature.
I test the oil by dropping in a small bit of batter — if it sizzles and floats to the top quickly, it’s ready.

Step 4: Coat The Marshmallows
Using tongs or skewers, I dip each marshmallow into the batter. I make sure it’s fully coated and let the excess drip off.

Step 5: Fry In Batches
I carefully lower two or three battered marshmallows into the hot oil at a time.
I fry each one for about 15 to 20 seconds on each side, turning gently with tongs until golden brown.
Once done, I transfer them to a paper towel–lined plate to drain excess oil.

Step 6: Finish And Serve
While still warm, I dust them with powdered sugar and serve immediately. I like offering a few dips like chocolate or caramel for extra fun.

Servings And Timing

Servings: Makes 12 fried marshmallows
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

• S’mores Style: I roll the freshly fried marshmallows in crushed graham crackers and drizzle with melted chocolate.

• Coconut Dream: I coat the outside with shredded coconut for a tropical flavor.

• Cookies And Cream: I use crushed chocolate sandwich cookies for a rich, crunchy finish.

• Caramel Delight: I drizzle warm caramel and top with a pinch of flaky sea salt.

• Nutty Crunch: I roll them in crushed peanuts, hazelnuts, or almonds for added texture.

• Berry Blast: I serve them with raspberry or strawberry sauce for a tart-sweet contrast.

• Mocha Magic: I add 1 teaspoon of instant coffee powder to the batter for a subtle mocha flavor.

Storage/Reheating

These treats are best fresh, but I’ve found ways to enjoy leftovers:

• Storage: I keep leftovers in an airtight container at room temperature for up to 1 day.

• Reheating: I reheat in the oven or air fryer at 350°F for 2–3 minutes. I avoid microwaving — it makes them soggy and ruins the texture.

FAQs

Can I Use Mini Marshmallows?

I don’t recommend it. Mini marshmallows melt too quickly and are harder to coat and fry evenly. Jumbo marshmallows work best.

How Can I Stop The Marshmallows From Melting Completely?

I keep them in the fridge before dipping. Cold marshmallows hold their shape better when they hit the hot oil.

What Can I Use Instead Of Vegetable Oil?

I sometimes use canola or sunflower oil — both are neutral and good for high-heat frying.

Can I Reuse The Oil After Frying?

Yes, I let it cool, strain out any crumbs, and store it for one more use. I never reuse it more than twice to keep the flavor clean.

Do I Have To Use A Thermometer?

I highly recommend it. It helps me keep the oil at the right temperature, which is key to getting a crispy shell without burning the batter.

Conclusion

Deep fried marshmallows are one of those desserts that surprise and delight everyone. I love how simple they are to make, yet they deliver such a luxurious texture and flavor. The crispy shell, the molten interior, and all the creative topping options make this recipe one I keep coming back to. Whether I’m sharing them at a party or indulging on my own, each bite feels special.

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