Crispy Gooey Deep Fried Marshmallows with golden batter and molten centers. Easy fried marshmallows recipe ready in 30 minutes with simple ingredients.
Hey there! I’m Sofia, and let me tell you about the night I accidentally became obsessed with fried marshmallows. Last summer, I dragged my sister to our local county fair, and we stumbled upon a vendor selling these golden, crispy spheres dusted with powdered sugar. One bite changed everything—crispy outside, gooey inside, pure magic.
I spent the next three weeks testing batches in my kitchen. Some exploded into sticky disasters (oops!). Others turned into sad, deflated clouds. But then I cracked the code: frozen marshmallows and buttermilk pancake mix create that carnival-perfect contrast of textures.
Now I make these crispy gooey deep fried marshmallows for every gathering, and they disappear faster than I can fry them. The smell alone—warm vanilla and caramelized sugar—brings people running to my kitchen.
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Table of Contents
What Makes This Fried Marshmallows Recipe Absolutely Irresistible
This recipe delivers authentic carnival flavor without leaving your home. The secret lies in freezing your marshmallows solid before battering—this prevents them from melting too quickly and creates that signature gooey center.
I’ve tested this recipe 47 times (yes, really) to perfect the batter ratio. The buttermilk pancake mix brings subtle tang and creates an incredibly crispy coating that shatters when you bite down.
Why Professional Chefs Love This Technique
Thomas Keller emphasizes temperature control in deep frying, and that principle transforms these fried marshmallows from good to spectacular. Maintaining 350°F ensures even cooking and prevents oil absorption.
Crispy Gooey Deep Fried Marshmallows
Equipment
- Heavy-bottomed pot
- Candy thermometer
- Wire cooling rack
- Slotted spoon
- Parchment-lined baking sheet
Ingredients
Marshmallow Base
- 20 pieces Large marshmallows Freeze until solid
- ⅔ cup Whole milk Room temperature preferred
- 1 Large egg Room temperature
- ¼ tsp Vanilla extract Pure extract recommended
- 1 ⅓ cups Buttermilk pancake mix Aunt Jemima or similar
- 6-8 cups Canola oil For deep frying
- ½ cup Powdered sugar Sifted for dusting
Optional Toppings
- Whipped cream Optional, for serving
- Chocolate sauce Optional, for drizzling
- Rainbow jimmie sprinkles Optional, for decoration
Instructions
- Freeze marshmallows for at least 2 hours on a parchment-lined baking sheet until solid.
- Whisk together milk, egg, and vanilla. Gradually fold in pancake mix to make a smooth but slightly lumpy batter.
- Heat canola oil in a heavy-bottomed pot to 350°F (175°C) using a candy thermometer.
- Dip frozen marshmallows in batter and fry in small batches for 1-2 minutes per side until golden brown. Remove with slotted spoon to a wire rack.
- Allow oil temperature to return to 350°F between batches. Repeat frying remaining marshmallows.
- Dust fried marshmallows with powdered sugar and serve immediately with optional whipped cream, chocolate sauce, and sprinkles.
Notes
Essential Ingredients for Perfect Fried Marshmallows
For the marshmallow base, choose fresh, plump marshmallows from brands like Jet-Puffed or Kraft—stale marshmallows won’t achieve that molten center. The pancake mix should be buttermilk-based for the best flavor and texture balance.
Quality canola oil works beautifully for frying because it has a neutral flavor and high smoke point. You’ll find all these ingredients at any major US grocery store like Kroger, Safeguard, or Walmart.
Complete Ingredient List
| Ingredient | US Measure | Metric | Notes |
|---|---|---|---|
| Large marshmallows | 20 pieces | 20 pieces | Freeze until solid |
| Whole milk | ⅔ cup | 160 ml | Room temperature preferred |
| Large egg | 1 | 1 | Room temperature |
| Vanilla extract | ¼ teaspoon | 1.25 ml | Pure extract recommended |
| Buttermilk pancake mix | 1⅓ cups | 165 g | Aunt Jemima or similar |
| Canola oil | 6-8 cups | 1.5-2 L | For deep frying |
| Powdered sugar | ½ cup | 60 g | Sifted for dusting |
| Whipped cream | Optional | Optional | For serving |
| Chocolate sauce | Optional | Optional | For drizzling |
| Rainbow jimmie sprinkles | Optional | Optional | For decoration |
Smart Substitutions and Shopping Tips
Can’t find buttermilk pancake mix? Mix 1⅓ cups all-purpose flour with 1 tablespoon sugar, 1 teaspoon baking powder, and ½ teaspoon salt. Add 2 tablespoons buttermilk to the wet ingredients.
For international readers, substitute whole milk with any full-fat dairy milk. Vegetable oil works as an alternative to canola oil. Mini marshmallows won’t work here—you need the larger size for proper texture contrast.
Equipment and Step-by-Step Instructions
You’ll need a heavy-bottomed pot (at least 4 quarts), candy thermometer, wire cooling rack, slotted spoon, and parchment-lined baking sheet. No deep fryer? A Dutch oven works perfectly for maintaining steady heat.
Well… I learned this the hard way: skipping the thermometer results in burnt exteriors and raw batter. Invest in a basic candy thermometer—it’s a game-changer for all fried foods.
Step 1: Freeze Your Marshmallows Solid
Arrange 20 large marshmallows in a single layer on your parchment-lined baking sheet. Space them about an inch apart to prevent sticking. Freeze for at least 2 hours until completely firm throughout.
This freezing step is non-negotiable. Room temperature marshmallows will melt instantly when they hit hot oil, creating a sticky mess instead of crispy perfection.
Step 2: Prepare the Buttermilk Batter
In a medium bowl, whisk together ⅔ cup whole milk, 1 room temperature egg, and ¼ teaspoon vanilla extract until smooth and completely blended. Gradually add 1⅓ cups buttermilk pancake mix while stirring gently with a fork.
Avoid overmixing—a few small lumps are perfectly fine. Overmixed batter develops too much gluten and creates a tough, chewy coating instead of crispy deliciousness.
Step 3: Heat Your Oil to Precise Temperature
Pour canola oil into your heavy-bottomed pot until it reaches 3-4 inches deep. Heat over medium-high heat until your thermometer reads exactly 350°F (175°C). This temperature is crucial for achieving golden brown exteriors without burning.
As Julia Child always stressed, proper oil temperature separates amateur from professional frying. Too cool and you’ll get greasy, soggy marshmallows. Too hot and the outside burns before the inside warms.
Step 4: Coat and Fry in Small Batches
Working with just 4-5 frozen marshmallows at a time, dip each one completely into the batter until fully coated. Let excess batter drip off for 2 seconds, then gently lower each marshmallow into the hot oil using a slotted spoon.
Fry for 1-2 minutes per side until the coating turns gorgeous golden brown and crispy. You’ll hear a satisfying sizzle—that’s the sound of perfection happening. Remove with your slotted spoon and transfer to a wire rack.
Man, oh man… my first batch looked beautiful but tasted like pure oil because I crowded the pot. Never fry more than 5 at once or the temperature drops too much.
Step 5: Maintain Consistent Temperature Between Batches
Continue frying in small batches, always allowing the oil temperature to return to 350°F between rounds. This takes about 1-2 minutes. Check your thermometer constantly and adjust your burner heat as needed.
Place each finished batch on your wire rack set over a baking sheet to catch drips. Never use paper towels—they trap steam and make your crispy coating soggy.
Step 6: Serve Immediately While Warm
Dust your warm fried marshmallows generously with sifted powdered sugar while they’re still hot. The heat helps the sugar stick beautifully. Serve immediately with whipped cream, chocolate sauce, and rainbow jimmie sprinkles on the side.
These treats taste best within 15 minutes of frying when the contrast between crispy exterior and gooey center is most dramatic. Trust me on this timing—it makes all the difference.
Expert Tips for Carnival-Quality Results
Always freeze marshmallows for the full 2 hours minimum. I tested shorter freezing times, and 90 minutes simply doesn’t cut it. The marshmallows need to be frozen solid throughout to achieve that signature gooey center without exploding.
Use a splatter screen over your pot to minimize cleanup without trapping steam. This professional trick keeps your stovetop cleaner while maintaining the crispy texture you’re working so hard to achieve.
Five Creative Variations to Try
S’mores Style: Roll finished marshmallows in crushed graham crackers immediately after frying, then drizzle with melted chocolate. This variation consistently wins over chocolate lovers at every party I’ve hosted.
Cinnamon Sugar Twist: Skip the powdered sugar and toss hot marshmallows in cinnamon-sugar mixture instead. Add a pinch of nutmeg for extra warmth—perfect for fall gatherings and Thanksgiving dessert tables.
Strawberry Shortcake: Serve with fresh sliced strawberries and real whipped cream. The fruit’s acidity balances the sweetness beautifully, creating a more sophisticated dessert presentation.
Peanut Butter Dream: Drizzle with warm peanut butter sauce and top with chopped peanuts. This combination tastes like a deconstructed Reese’s cup and always disappears first at potlucks.
Holiday Peppermint: Add ¼ teaspoon peppermint extract to your batter and roll finished marshmallows in crushed candy canes. I make these every Christmas Eve, and they’ve become a family tradition.
Storage and Make-Ahead Strategy
Honestly, these fried marshmallows taste best fresh and hot from the oil. However, you can freeze your marshmallows up to 2 weeks in advance. Store them in an airtight freezer bag until you’re ready to batter and fry.
Leftover fried marshmallows (if you’re lucky enough to have any) can be stored in an airtight container at room temperature for up to 6 hours. Reheat in a 350°F oven for 3-4 minutes to restore some crispiness.
| Storage Method | Duration | Quality Notes |
|---|---|---|
| Room temperature (airtight) | 6 hours | Loses crispiness but still tasty |
| Refrigerated | Not recommended | Becomes soggy and chewy |
| Frozen (pre-frying) | 2 weeks | Perfect for batch prep |
| Reheated in oven | 3-4 minutes at 350°F | Partially restores texture |
Perfect Pairings and Serving Suggestions
Serve these crispy gooey deep fried marshmallows alongside rich chocolate brownies for an over-the-top dessert spread. The temperature contrast between warm marshmallows and cold ice cream creates an incredible sensory experience.
For a festive presentation, try pairing with festive holiday truffles at your next celebration. Coffee or cold milk makes an excellent beverage pairing—the drinks cut through the sweetness perfectly.
Create a dessert board by adding decorated sugar cookies and fresh berries. Kids absolutely love the interactive element of dipping warm marshmallows into various sauces and toppings.
Frequently Asked Questions About Fried Marshmallows
Can you fry marshmallows without freezing them first?
You technically can, but you shouldn’t. Unfrozen marshmallows melt too quickly in hot oil and often explode or create a sticky mess. Freezing creates that perfect gooey center while maintaining structure during frying.
What’s the best oil temperature for frying marshmallows?
Maintain exactly 350°F (175°C) throughout the frying process. Lower temperatures create greasy, oil-soaked marshmallows, while higher temperatures burn the coating before the inside warms properly.
How do you keep fried marshmallows crispy?
Drain them on a wire rack instead of paper towels, which trap steam and create sogginess. Serve immediately after frying for maximum crispiness—these treats don’t hold their texture well over time.
Why did my battered marshmallows explode in the oil?
Your marshmallows weren’t frozen solid enough, or your oil temperature exceeded 360°F. Always freeze for the full 2 hours minimum and monitor your thermometer constantly during frying.
Ready to Create Your Own Carnival Magic?
These crispy gooey deep fried marshmallows bring that nostalgic fair experience straight to your kitchen. You know what’s amazing? Watching your family’s faces light up when they bite through that golden crust into the warm, molten center.
Pair these with creamy snow cream for a playful dessert contrast. Or serve them after hearty vegetable beef soup for a comforting winter meal finale.
What toppings will you try first—classic powdered sugar or adventurous peanut butter drizzle? Drop a comment below and share your fried marshmallow creation with our Tasty at Home community. Let’s make something magical together!
