Deep fried marshmallows are a droolworthy dessert where batter-coated marshmallows are fried until gooey and golden brown. Have fun with this easy recipe and make your own state fair favorite right at home.
Fried Marshmallow Recipe
Dreaming of Deep-Fried Marshmallows? It’s time to wake up to a delicious twist on this classic carnival treat! Featuring a crisp coating of golden batter and a warm, gooey center, these sweet bites are even better when topped with a drizzle of chocolate syrup, sprinkles, or a dusting of powdered sugar.
These treats can be customized with various toppings and sauces for an extra tempting finish. Because the only thing better than gooey marshmallows is when they’re covered in your own fun favorites!
Ingredients Needed for Deep Fried Marshmallows
- Marshmallows
- Milk: I think whole milk tastes best, but lowfat milk will also work.
- Large egg
- Vanilla extract
- Buttermilk pancake mix: I used Pearl Milling Company brand but Original pancake batter from a standard boxed brand will work just as well as the buttermilk pancake batter.
- Canola oil: Opt for a neutral cooking oil flavor with a high smoke point for frying. You can also use vegetable oil or peanut oil if you prefer.
See the recipe card for full information on ingredients and quantities.
Step-by-Step Guide: How to Make Deep Fried Marshmallows
- Heat The Oil: To a large Dutch oven or deep pot, add 3-4 inches of vegetable oil. If using an electric deep fryer, add the oil to the fill line. Heat the oil to 375 degrees Fahreneit.
- Make The Milk Mixture: In a small bowl, whisk toether the milk, egg, and vanilla extract.
- Prepare The Pancake Batter: In a large bowl, add the pancake mix and form a well in the center. Pour the milk mixture into the well, then whisk until combined.
- Deep Fry The Desserts: Completely coat each marshmallow with the pancake batter on all sides. Drop the coated marshmallows into the hot oil and fry for 25-30 seconds per side, or until lightly golden brown.
- Drain: Using a large slotted spoon, lift the deep fried marshmallow out of the oil and place them onto a baking sheet lined with paper towels to drain any excess oil.
- Serve: Serve with your favorite toppings and enjoy!
Serving Suggestions for Fried Marshmallow Treats
There is no need to wait to get your fix of state fair foods of fried snacks and sweet treats. Make your own carnival magic at home and serve them while they’re fresh.
- Dress Up Your Dessert: Serve your deep fried marshmallows with a dollop of whipped cream, dip them into chocolate sauce or caramel sauce, dust them with powdered sugar, or cover them with rainbow colored sprinkles. You can even spread some magic shell on top.
- Serve Them On A Skewer: Thread the fried marshmallows onto skewers and arrange them in a tall glass or vase for a fun, party-ready presentation.
- Serve Sundae-Style: Serve the fried marshmallows alongside a scoop of vanilla or chocolate ice cream. Drizzle with syrup and top with a cherry for an ice cream sundae-style treat.
- Serve In A Sandwich: Make this a deep fried s’mores recipe by layering battered marshmallows, chocolate bars and graham crackers
Tips for Perfectly Fried Marshmallow Desserts
- Freeze Before Frying: Place marshmallows in the freezer for at least 30 minutes before starting this recipe to keep them firm during frying. They should remain frozen until you are ready to coat them in the pancake batter and deep fry them. Warmer or room temperature marshmallows have a tendency to burst when frying and seeping out of the pancake coating making them quite messy.
- Test The Temperature: If using a pot on the stove, be sure to add a candy thermometer to the side of the pot to monitor the temperature of the oil so it remains between 365°F and 375°F. Depending on the brand used, an electric deep fryer will keep the temperature steady at the set 375°F. Keep in mind that if your oil is too cold the batter will absorb too much oil and become soggy. If the oil is too it will burn.
- The Best Batter: You want to leave the batter slightly lumpy; whisking it very smooth will create a tough batter for coating the marshmallows. The batter should be thicker than your traditional pancake batter thickness.
- Make A Mess: Embrace the mess with these deep fried marshmallows! I found that using your fingers to hold, coat and add the frozen marshmallows carefully to the hot oil was the best and quickest method to use.
- Fry A Few Batches: Depending on how big your pot or electric deep fryer is, you should be able to fry up a batch of 4-5 coated marshmallows at a time. Do not overcrowd the hot oil with too many coated marshmallows or you can cause your oil temperature to drop too much for proper frying.
Delicious Variations: Deep Fried S’mores and More
There are endless ways to enjoy these crispy, gooey treats! Below, I’ve listed a few ideas to get you started, but don’t stop there—let your creativity run wild and discover even more delicious combinations!
Deep Fried S’mores: Skip the classic campfire sandwich and coat the marshmallows in graham cracker crumbs before frying! Stuff it with a small piece of chocolate inside the marshmallow before battering for the familiar s’mores flavor.
Stuff Your Sweets: Place a piece of your favorite chocolate bar or chocolate chips into the middle of the marshmallow before frying. The melted chocolate center pairs perfectly with the crisp exterior.
Create Caramel Crunch Marshmallows: Drizzle with salted caramel sauce and sprinkle with crushed nuts or toffee bits for a sweet, crunchy contrast to the gooey center.
Cinnamon Sugar Marshmallows: After frying, toss your marshmallows in a mixture of cinnamon and sugar for a warm, spiced finish.
For more deep fried food recipes, check out my deep fried Oreos and deep fried cookie dough.
How to Safely Fry and Store Leftover Deep Fried Marshmallows
Frying marshmallows can be a fun activity, but safety is essential—especially when cooking with kids. Make sure to follow my instructions carefully and handle marshmallows with care to prevent splashing hot oil. Always use a deep, stable pot, monitor the oil temperature, and never leave hot oil unattended. Once you’re done frying, allow the oil to cool completely before disposing of or storing it.
- In The Refrigerator: Place leftovers in an airtight container, separating each layer with parchment paper to prevent sticking. Marshmallows will stay fresh in the fridge for up to 2–3 days.
- In The Freezer: Wrap individual marshmallows in parchment paper, place them in a freezer-safe bag, and freeze them for up to a month. Reheat directly from frozen in an oven or air fryer.
- To Reheat: To restore crispness, reheat the marshmallows in an oven or air fryer at 350°F (175°C) for 5–7 minutes. Avoid microwaving, as it can make them soggy.
More Easy Delicious Desserts
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Deep Fried Marshmallows
Ingredients
- 20 large marshmallows frozen
- ⅔ cup whole milk
- 1 large egg room temperature
- ¼ teaspoon vanilla extract
- 1⅓ cups buttermilk pancake mix Pearl Milling Company brand used
- Canola oil for frying you will need to add enough to fill 3-4 inches deep in a 5 quart dutch oven or to the fill line of an electric deep fryer
Optional toppings
- Powdered sugar sifted
- Whipped cream
- Chocolate sauce
- Rainbow jimmie sprinkles
Instructions
- Place marshmallows in the freezer for at least 30 minutes before starting the recipe to keep them firm during frying.
- Line a large rimmed baking sheet with paper towels and a wire rack. Set aside.
- Add enough canola oil to a large heavy duty pot to fill it 3-4 inches deep, or to the fill line of an electric deep fryer. Heat the oil to 375°F. If using a pot on the stove, be sure to add a candy thermometer to the side of the pot to monitor the temperature of the oil to remain between 365°F and 375°F. Depending on the brand used, an electric deep fryer will keep the temperature steady at the set 375°F.
- Once the oil is hot, make the batter by adding to a small bowl the whole milk, large egg and vanilla extract. Whisk to fully incorporate the egg into the milk.
- To a large bowl add the buttermilk pancake and create a well in the center of the mix. Add the milk mixture to the well of buttermilk pancake mix then whisk gently just until combined. You want to leave the batter slightly lumpy as whisking it very smooth will create a tough batter for coating the marshmallows. The batter should be thicker than your traditional pancake batter thickness.
- Add 4 – 5 frozen marshmallows to the bowl of batter. Using your fingers, completely coat each marshmallow with the buttermilk pancake batter on all sides.
- Carefully drop the coated marshmallows into the hot oil and allow to quickly fry for 25-30 seconds per side (roughly 1 minute per batch) or until lightly golden brown. You can use the large slotted spoon to gently flip the marshmallows if needed to fry evenly on both sides.
- Using a large slotted spoon, gently lift the deep fried marshmallow out of the oil and place them onto the prepared baking sheet to drain off any excess oil. Repeat steps 5 and 6 until all the marshmallows have been fried.
- To serve these deep fried marshmallows, place them onto a large plate and lightly dust with powdered sugar. Individual servings can also be topped with a dollop of whipped cream, a drizzle of chocolate sauce and topped with rainbow jimmie sprinkles if desired.
Jenn’s Notes
- In The Refrigerator: Place leftovers in an airtight container, separating each layer with parchment paper to prevent sticking. Marshmallows will stay fresh in the fridge for up to 2–3 days.
- In The Freezer: Wrap individual marshmallows in parchment paper, place them in a freezer-safe bag, and freeze them for up to a month. Reheat directly from frozen in an oven or air fryer.
- To Reheat: To restore crispness, reheat the marshmallows in an oven or air fryer at 350°F (175°C) for 5–7 minutes. Avoid microwaving, as it can make them soggy.
- Place marshmallows in the freezer for at least 30 minutes before starting this recipe to keep them firm during frying. They should remain frozen until you are ready to coat them in the pancake batter and deep fry them. Warmer or room temperature marshmallows have a tendency to burst when frying and seeping out of the pancake coating making them quite messy.
- If using a pot on the stove, be sure to add a candy thermometer to the side of the pot to monitor the temperature of the oil so it remains between 365°F and 375°F. Depending on the brand used, an electric deep fryer will keep the temperature steady at the set 375°F. Keep in mind that if your oil is too cold the batter will absorb too much oil and become soggy. If the oil is too it will burn.
- You want to leave the batter slightly lumpy; whisking it very smooth will create a tough batter for coating the marshmallows. The batter should be thicker than your traditional pancake batter thickness.
- Embrace the mess with these deep fried marshmallows! I found that using your fingers to hold, coat and add the frozen marshmallows carefully to the hot oil was the best and quickest method to use.
- Depending on how big your pot or electric deep fryer is, you should be able to fry up a batch of 4-5 coated marshmallows at a time. Do not overcrowd the hot oil with too many coated marshmallows or you can cause your oil temperature to drop too much for proper frying.
