I love the way a crunchy exterior gives way to a gooey marshmallow center — it’s pure nostalgia in one bite. This deep fried marshmallows recipe turns simple store-bought marshmallows into a carnival-style treat with a light, crisp batter and a molten core. If you want the exact base recipe I adapted during testing, see the original deep fried marshmallows recipe page I used for inspiration.
Why Make This Recipe
- Incredible contrast: a thin, crispy shell with a molten, pillowy center is addictive and unique.
- Fast treat: you can have a batch ready in under an hour, so it’s perfect for last-minute desserts.
- Great for gatherings: kids and adults both gravitate toward fried sweets at parties or fairs.
- Customizable: you can dust, drizzle, or stuff these to fit different flavor profiles.
- Personal insight: I love this recipe because freezing the marshmallows briefly made the frying much more consistent — it’s an easy trick that transformed my results and I use it every time.
- If you want other carnival-style inspiration, homemade deep fried Oreos are a great next project.
Recipe Overview
- Prep time: 20–40 minutes (includes 20–30 minutes freezing time)
- Cook time: 5–8 minutes total (short batches)
- Total time: 25–48 minutes
- Servings: 4–6 (about 12–18 pieces depending on size)
- Difficulty: Easy
- Method: Freeze marshmallows, dip in a light batter (tempura-style or pancake-like), then deep fry in neutral oil at 350–375°F (175–190°C) until golden brown — about 15–30 seconds per side.
My Experience Making This Recipe
I tested this several times to dial in batter thickness and frying time. At first the marshmallows oozed out; freezing them for 20–30 minutes and keeping them frozen until the moment of frying fixed that. Using a thermometer and working in small batches gave consistently golden, non-greasy results.
How to Make Deep Fried Marshmallows
Start by laying marshmallows in a single layer on a tray and freeze for 20–30 minutes so they firm up. Whisk a batter of 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp baking powder, 1 tbsp sugar, pinch of salt, and 3/4 cup cold club soda (or cold plant milk) until smooth — batter should coat the marshmallow but not be runny. Heat 2–3 inches of oil in a heavy pot or deep fryer to 350–375°F (175–190°C). Dip frozen marshmallows, let excess batter drip off, then fry 15–30 seconds per side until light golden. Drain on a wire rack over paper towels and serve warm.
Expert Tips for Success
- Freeze first: Chill marshmallows at least 20 minutes so the center stays intact while frying.
- Batter texture: Aim for a batter similar to heavy cream; add a tablespoon of club soda if it’s too thick for a lighter crust.
- Oil temperature: Use a candy or deep-fry thermometer and keep oil steady at 350–375°F; too hot = burst and too cool = greasy.
- Work quickly and in small batches to avoid oil temperature drops and overcrowding.
- For more deep-frying technique ideas and oil-handling tips, I recommend checking a savory example like deep fried shrimp alfredo burritos for equipment and safety notes.
How to Serve Deep Fried Marshmallows
- Classic: Dust with powdered sugar and serve with warm chocolate sauce for dipping.
- S’mores style: Sandwich a fried marshmallow between graham cracker halves and add a square of chocolate for a gooey s’mores twist — this pairs well with my take on deep fried s’mores.
- Sweet plate: Serve on a platter with assorted dipping sauces (caramel, berry coulis, Nutella) for parties.
- Presentation tip: Place on a small paper cone or cupcake liner and garnish with crushed cookie crumbs or cinnamon sugar.
Storage and Reheating Guide
- Best eaten immediately; quality drops quickly as the crust softens.
- Short-term storage: Keep cooled pieces in a single layer in an airtight container at room temperature for up to 24 hours; use parchment between layers to avoid sticking.
- Freezing option: Flash-freeze fried pieces on a tray for 1–2 hours, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 350°F (175°C) oven for 6–8 minutes to crisp the coating.
- Make-ahead tip: You can freeze the marshmallows individually on a tray and store them frozen; dip and fry straight from frozen for best results.
Recipe Variations
- Gluten-free: Swap 1:1 gluten-free flour blend and use 2 tbsp rice flour for extra crispness; ensure baking powder is gluten-free. For a lighter batter, use club soda. Also check the marshmallows for gluten-free labeling.
- Dairy-free / vegan: Use dairy-free marshmallows (gelatin-free/pectin-based) and replace milk with cold carbonated water or almond milk; the batter remains the same.
- Cinnamon-sugar coating: After frying, toss while warm in 2 tbsp sugar mixed with 1 tsp ground cinnamon for a churro-like twist.
- Cheesecake-inspired: Try serving with a spoon of berry compote or use flavors inspired by deep fried strawberry cheesecake stuffed wonton bites by adding a tart sauce for balance.
Nutritional Highlights
- This is a high-sugar, high-fat treat — enjoy in small portions as an occasional dessert.
- Allergen notes: Traditional batter contains wheat (gluten) and may contain dairy if milk is used; marshmallows often contain gelatin (not vegetarian) unless labeled otherwise.
- Portion guidance: Plan 2–3 pieces per person for a shared dessert or 1–2 for a richer course.
Troubleshooting Common Issues
- Batter slides off: Batter may be too thin or marshmallows not cold enough; thicken batter slightly and keep marshmallows frozen until dipping.
- Marshmallows burst or leak: Oil too hot or frying too long causes melting; maintain 350–375°F and fry only 15–30 seconds per side.
- Oily or soggy coating: Oil temperature too low or overcrowding the pot; let oil recover to temp between batches and fry in small batches.
Frequently Asked Questions
Q: Can I fry regular-sized marshmallows and jumbo ones the same way?
A: Yes, but adjust freezing time and frying minutes. Jumbo marshmallows need extra freezing time (30–40 minutes) and may take a few extra seconds to color; monitor closely to avoid over-melting.
Q: Can I use an air fryer instead of deep frying?
A: You can, but results differ — air-fried marshmallows won’t develop the same thin, deep-golden crust. For best air-fryer results, freeze marshmallows, spray them lightly with oil, and cook at 375°F for 3–4 minutes, checking frequently.
Q: What batter works best for a light, crisp shell?
A: A cold, tempura-style batter (using ice-cold club soda or seltzer) gives the crispiest, lightest shell. Adding cornstarch (2 tbsp per cup of flour) increases crunch and helps the coating set quickly.
Q: Are there safety tips for frying at home?
A: Always use a thermometer, keep a clear workspace, don’t overfill the pot, and have a metal slotted spoon ready. Never leave hot oil unattended and keep a lid nearby to smother small flare-ups; do not use water on an oil fire.
Deep Fried Marshmallows
- Total Time: 38 minutes
- Yield: 4–6 servings (about 12–18 pieces) 1x
- Diet: Vegetarian
Description
Crunchy on the outside and gooey on the inside, these deep fried marshmallows are a nostalgic carnival treat that is quick and easy to make.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1 tbsp sugar
- Pinch of salt
- 3/4 cup cold club soda (or cold plant milk)
- Store-bought marshmallows
- Neutral oil for frying
Instructions
- Freeze marshmallows in a single layer for 20–30 minutes.
- Whisk together flour, cornstarch, baking powder, sugar, salt, and club soda until smooth.
- Heat 2–3 inches of oil to 350–375°F (175–190°C).
- Dip frozen marshmallows in batter, letting excess drip off.
- Fry marshmallows for 15–30 seconds per side until golden brown.
- Drain on a wire rack over paper towels and serve warm.
Notes
For best results, keep marshmallows frozen until frying and work in small batches to maintain oil temperature.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 marshmallows
- Calories: 150
- Sugar: 14g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg