If you have ever wandered through a state fair, you know that the smell of hot oil and powdered sugar is practically a siren song. While fried dough and candy bars usually steal the spotlight, there is one hidden gem that truly defines “decadence”: Deep-Fried Marshmallows.

This recipe takes a humble pantry staple and transforms it into a gourmet experience. Imagine a crispy, golden-brown exterior—much like a pancake or a funnel cake—giving way to a center that is warm, gooey, and almost liquid. It’s the ultimate comfort food for anyone with a serious sweet tooth.

Why I Love This Recipe

What makes this recipe a personal favorite is the contrast in textures. You get that satisfying crunch from the pancake-batter coating followed by the marshmallow fluff interior that literally melts in your mouth. It’s incredibly fast to whip up, making it a fantastic “party trick” dessert when you want to impress guests without spending hours in the kitchen.

If you love the flavor profile of toasted marshmallows but don’t have a fire pit handy, this is the perfect indoor alternative. It honestly reminds me of the flavor profile found in these campfire cones, but with a warm, fried twist that feels extra indulgent.

The Ingredients

To get that perfect golden crust and molten center, you will need:

• 20 large marshmallows: It is vital that these are frozen (see my tips below!).
• ⅔ cup whole milk: Provides richness to the batter.
• 1 large egg: Room temperature works best for a smooth emulsion.
• ¼ tsp vanilla extract: Just a hint of aromatic sweetness.
• 1⅓ cups buttermilk pancake mix: This is the ultimate shortcut for a fluffy, seasoned crust.
• Canola oil: For frying (enough to submerge the marshmallows).

Optional Toppings

• Sifted powdered sugar
• Whipped cream
• Chocolate sauce
• Rainbow jimmie sprinkles

Swaps and Notes

• The Mix: While I recommend buttermilk pancake mix for that classic “fair” flavor, you can use a gluten-free pancake mix if needed.
• The Oil: If you don’t have canola oil, vegetable oil or peanut oil are excellent substitutes due to their high smoke points.
• The Marshmallows: Feel free to try flavored marshmallows (like strawberry or toasted coconut) for a unique spin on the classic.

---

Step-by-Step Instructions

1. Prep the Marshmallows: Place your marshmallows in the freezer for at least 30 minutes. This is the most important step! If they aren’t firm, they will dissolve into the oil before the batter sets.
2. Heat the Oil: Fill a deep pot or fryer with about 3–4 inches of canola oil. Heat to 375°F. Use a kitchen thermometer to ensure accuracy; if the oil is too cool, the batter will be greasy.
3. Whisk the Wet Ingredients: In a small bowl, whisk together the milk, egg, and vanilla extract until fully combined.
4. Create the Batter: Place the pancake mix in a larger bowl. Make a well in the center, pour in your milk mixture, and whisk gently. Pro-tip: Keep the batter thick and slightly lumpy—don’t over-mix it, or the crust will become tough.
5. Coat: Working in small batches, drop 4–5 frozen marshmallows into the batter. Use your fingers or a fork to ensure they are coated completely.
6. Fry: Carefully drop the coated marshmallows into the hot oil. Fry for about 25–30 seconds per side. They brown very quickly, so stay alert!
7. Drain: Use a slotted spoon to remove the golden-brown puffs and place them on paper towels to drain.
8. Finish and Serve: While still warm, dust heavily with powdered sugar.

---

Tips for Success

• Freeze, Freeze, Freeze: I cannot stress this enough. If the marshmallows are room temperature, they will “burst” through the batter and create a sticky mess in your oil.
• Small Batches: Only fry a few at a time. Overcrowding the pot drops the oil temperature, leading to soggy, oily marshmallows rather than crisp ones.
• The “Toothpick” Trick: If you find the marshmallows are bobbing around too much, you can use a toothpick to hold them under the oil for a second or two to ensure even browning.

Serving Suggestions and Pairings

These are best served immediately while the center is still gooey. For a full “dessert board” experience, I love pairing these with a side of this edible cookie dough for a mix of hot and cold textures.

If you are serving these during the summer, a cold glass of this blueberry lemonade provides the perfect tart contrast to the deep-fried sweetness. For a themed party, you could even serve them alongside this smores bark to keep the marshmallow theme going!

Nutritional Information (Per Serving)

• Calories: ~180 kcal (per 2 fried marshmallows)
• Total Fat: 9g
• Carbohydrates: 24g
• Sugar: 12g
• Protein: 2g

Storage and Leftover Tips

Deep-fried foods are notoriously difficult to store. If you have leftovers, do not microwave them. The marshmallow will turn into a sticky puddle and the batter will become chewy.

Instead, let them cool and store in an airtight container at room temperature for up to 24 hours. To reheat, place them in an air fryer at 350°F for 2-3 minutes or a toaster oven until the exterior crisps back up.

More Recipes You Will Love

If you enjoyed this decadent treat, you have to try these other ChefManiac favorites:

• Easy Ice Cream Sandwich Cake
• Campfire S’mores Cones
• No-Campfire S’mores Bark

---

Final Thoughts

Deep-fried marshmallows are more than just a recipe; they are an experience. Whether you’re making them for a birthday party or a rainy Tuesday night, they bring a bit of carnival magic right into your kitchen.

Did you try this recipe? I’d love to hear how it turned out! Leave a comment below or tag us on social media with your golden-brown creations. Don’t forget to follow ChefManiac for more easy, addictive recipes every week!