Deep fried marshmallows offer a fun twist on a classic sweet treat that’s sure to delight both kids and adults. Crispy on the outside and gooey on the inside these bite-sized delights are perfect for parties, fairs, or a cozy night in.
We love how simple ingredients transform into something extraordinary with just a quick dip in batter and a hot oil bath. This recipe brings out the best in marshmallows by adding a crunchy shell that contrasts beautifully with their soft center.
Ingredients
To make our irresistible Deep Fried Marshmallow, we gather simple ingredients that come together to create the perfect balance of crispy and gooey. Each component plays a key role in crafting this delightful treat.
- Large marshmallows – choose classic white for that iconic melt-in-your-mouth center.
- All-purpose flour – forms the base for a smooth and crispy batter.
- Cornstarch – adds lightness to the batter and enhances crunch.
- Granulated sugar – a touch of sweetness that caramelizes upon frying.
- Baking powder – gives the batter a slight lift for a delicate texture.
- Cold sparkling water – keeps the batter light and airy before frying.
- Vegetable oil – for deep frying; use a neutral oil with a high smoke point like canola or sunflower.
- Optional toppings: powdered sugar, cocoa powder, cinnamon sugar, or chocolate sauce to finish.
Ingredient Measurements
| Ingredient | Quantity | Notes |
|---|---|---|
| Large marshmallows | 12 pieces | Use fresh for best results |
| All-purpose flour | 1 cup (120g) | Sifted |
| Cornstarch | 2 tablespoons | Helps crispness |
| Granulated sugar | 2 tablespoons | Fine sugar preferred |
| Baking powder | ½ teaspoon | Adds lightness |
| Cold sparkling water | ¾ cup (180ml) | Keep cold for batter texture |
| Vegetable oil | For frying | Use enough for 2–3 inch deep |
“The secret to crispy batter lies in using cold sparkling water,” we always say. This creates tiny bubbles that give the batter its famous crunch.
With these carefully selected ingredients, we ensure every bite of our Deep Fried Marshmallow is a delightful explosion of textures and flavors.
Equipment Needed
To make deep fried marshmallows perfectly every time, having the right equipment is essential. This ensures safety efficiency and consistent results. Below is a list of the key tools we use to bring this delightful treat to life.
Essential Equipment List
- Deep fryer or heavy-bottomed pot: Choose a deep fryer for easy temperature control or a heavy-bottomed pot to maintain steady heat.
- Candy or deep-fry thermometer: Accurate oil temperature monitoring (between 350°F – 375°F) is critical to achieve a crispy golden crust without burning.
- Slotted spoon or spider strainer: For safely lowering marshmallows into the hot oil and lifting them out without excess oil.
- Mixing bowls: To prepare and combine the batter ingredients smoothly.
- Whisk: To blend the batter until light and airy, ensuring a crispy coating.
- Paper towels or wire rack: For draining excess oil after frying.
- Baking sheet (optional): To keep fried marshmallows warm in a low oven if frying in batches.
| Equipment | Purpose | Notes |
|---|---|---|
| Deep fryer / pot | Frying marshmallows | Maintain oil temperature evenly |
| Candy thermometer | Monitor oil temperature | Prevents undercooking or burning |
| Slotted spoon / strainer | Safely remove marshmallows from hot oil | Allows oil to drain back into the pot |
| Mixing bowls | Prepare batter and coat marshmallows | Use different bowls for dry and wet mix |
| Whisk | Blend batter ingredients | Achieve smooth and airy batter |
| Paper towels / wire rack | Drain excess oil | Helps keep fried marshmallows crisp |
| Baking sheet (optional) | Hold batch-warmed marshmallows before serving | Use parchment paper for easy cleanup |
“Maintaining the oil temperature between 350°F and 375°F is crucial for a perfect crispy shell and gooey marshmallow center.“
Using the right equipment not only ensures safety but also helps us create those perfectly golden crispy deep fried marshmallows with minimal oil absorption and maximum flavor contrast. Let’s prepare these essential tools before starting the frying process.
Prep Work
Before diving into frying, there are a few essential preparation steps to ensure our deep fried marshmallows come out perfectly crispy and gooey every time. Let’s get everything ready in a systematic way.
Preparing the Marshmallows
- Select large marshmallows for the best ratio of crispy shell to gooey center.
- If desired, use wooden skewers or toothpicks to pierce each marshmallow. This helps with easy dipping and frying stability.
- Arrange the marshmallows in a single layer on a clean plate or tray to make dipping faster and avoid sticking.
Tip: Keep marshmallows cold before dipping as slightly chilled marshmallows handle frying better without melting too quickly.
Preparing the Batter
- In a medium mixing bowl, combine the following dry ingredients:
| Ingredient | Measurement |
|---|---|
| All-purpose flour | 1 cup (120 g) |
| Cornstarch | 2 tablespoons |
| Granulated sugar | 2 tablespoons |
| Baking powder | 1 teaspoon |
- Whisk the dry mixture thoroughly to ensure even distribution.
- Slowly add cold sparkling water (about 3/4 cup or 180 ml), whisking gently to create a light and airy batter.
- The batter should be thick enough to coat the marshmallows but still fluid enough to drip off smoothly.
Pro insight: Using cold sparkling water is critical—it adds airiness and keeps the batter from weighing down the marshmallow’s delicate texture.
Setting Up the Frying Station
- Choose a heavy-bottomed pot or deep fryer. Fill it with vegetable oil to a depth of about 3 inches.
- Attach a candy or deep-fry thermometer to monitor oil temperature precisely.
- Heat the oil to maintain a stable temperature between 350°F and 375°F (177°C to 190°C).
- Set up these nearby for efficiency and safety:
- A slotted spoon or wire spider strainer for removing marshmallows.
- A plate lined with paper towels or a wire rack for draining excess oil.
- A clean mixing bowl beside the fryer for holding the batter.
Safety reminder: Never leave the hot oil unattended. Ensure the frying area is clear of any flammable materials before heating the oil.
Using this prep work checklist helps us streamline the frying process, guaranteeing that our deep fried marshmallows will have the perfect crunch outside and ooey-gooey inside every time.
Instructions
Follow these detailed steps to prepare deep fried marshmallows with a perfect crispy exterior and a delightfully gooey center. Each stage is crucial to capturing the ideal texture and flavor.
Making the Batter
- Combine Dry Ingredients: In a large mixing bowl, whisk together:
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- Add Cold Sparkling Water: Gradually pour in 1 cup of cold sparkling water—this is essential to achieving a light and airy batter. Stir gently until just combined; over-mixing will deflate the bubbles and result in a heavier batter.
- Check Consistency: The batter should be thick enough to coat but still runny enough to drip slightly from the marshmallows. If it’s too thick, add a splash more cold sparkling water.
| Ingredient | Measurement | Purpose |
|---|---|---|
| All-purpose flour | 1 cup | Structure |
| Cornstarch | ¼ cup | Crispiness |
| Granulated sugar | 2 tbsp | Sweetness |
| Baking powder | 1 tsp | Leavening, lightness |
| Cold sparkling water | 1 cup | Light airy texture |
Coating the Marshmallows
- Prepare the Marshmallows: Use large marshmallows and keep them cold to prevent premature melting. Optionally, insert wooden skewers or toothpicks for easier handling.
- Dip Each Marshmallow: Using a fork or skewer, submerge one marshmallow fully into the batter. Lift it out and allow any excess batter to drip back into the bowl.
- Ensure Even Coating: Gently shake the marshmallow to remove drips for an even thin layer that will fry up crispy.
Tip: Work quickly but carefully—if the marshmallow warms too much it will soften and lose shape.
Frying the Marshmallows
- Heat the Oil: Preheat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F – 375°F. Use a candy or deep-fry thermometer to maintain accurate temperature as consistent heat is key to a crispy shell.
- Fry the Marshmallows: Carefully lower each coated marshmallow into the hot oil. Fry in small batches to avoid oil temperature drops and overcrowding. Each marshmallow should fry for 15–20 seconds until golden brown and crispy.
- Drain Excess Oil: Use a slotted spoon or spider strainer to remove marshmallows. Place them on a wire rack or paper towels to drain excess oil.
- Serve Warm: Immediately dust with powdered sugar, cocoa powder, or your favorite topping. Serve while hot for the best contrast between crispy exterior and gooey interior.
| Step | Temperature | Fry Time | Equipment Needed |
|---|---|---|---|
| Oil Heating | 350°F to 375°F | N/A | Deep fryer or heavy pot |
| Frying Marshmallows | Maintain above | 15–20 seconds | Slotted spoon, thermometer |
| Draining Excess Oil | N/A | Immediately | Wire rack, paper towels |
Remember: Maintaining oil temperature between 350°F and 375°F ensures perfect frying results—too low leads to soggy coating; too high causes burnt exterior.
Serving Suggestions
Deep fried marshmallows shine best when served warm, highlighting their crispy exterior and gooey interior. Here are several creative and delicious ways to enjoy this irresistible treat:
Classic Presentation
- Serve the deep fried marshmallows immediately after frying on a plate lined with parchment paper.
- Dust generously with powdered sugar or cinnamon sugar to add a subtle sweetness and prevent sticking.
- Pair with a small bowl of melted chocolate sauce or caramel dip for dunking, enhancing the flavor contrast.
Dessert Platter Ideas
- Arrange deep fried marshmallows alongside fresh fruit such as strawberries, bananas, or blueberries for a balance of textures and tastes.
- Add a scoop of vanilla ice cream or chocolate gelato. The warm marshmallow melts perfectly into the cold ice cream creating an indulgent dessert experience.
- Sprinkle with crushed nuts like pecans or almonds for added crunch and nuttiness.
Party & Sharing Tips
- Skewer individual deep fried marshmallows on colorful toothpicks or small wooden sticks.
- Serve a platter with assorted toppings:
- Cocoa powder
- Crushed graham crackers
- Mini chocolate chips
- Shredded coconut
Allow guests to customize their treats for a fun party activity.
Beverage Pairings
- Complement the sweetness with drinks like hot chocolate, coffee, or spiced chai latte.
- For an adult twist, serve with a splash of rum-spiked coffee or a creamy dessert cocktail.
Summary Table of Serving Recommendations
| Serving Style | Suggested Accompaniments | Presentation Tips |
|---|---|---|
| Classic | Powdered sugar, cinnamon sugar, chocolate sauce | Serve warm on parchment paper |
| Dessert Platter | Fresh fruit, vanilla ice cream, crushed nuts | Arrange artfully, mix textures |
| Party Sharing | Cocoa powder, graham crackers, mini chocolate chips, shredded coconut | Skewer on sticks, offer toppings for customization |
| Beverage Pairing | Hot chocolate, coffee, spiced chai, dessert cocktails | Serve alongside warm drinks |
Tips and Tricks for Perfect Deep Fried Marshmallows
Achieving the ideal balance of a crispy exterior and gooey interior for our deep fried marshmallows requires attention to detail. Here are some indispensable tips and tricks to ensure every bite is irresistible.
Maintain the Right Oil Temperature
The oil temperature is crucial for crispiness and gooeyness. We must keep the oil between 350°F and 375°F throughout frying. Too low and the marshmallows absorb excess oil becoming soggy. Too high and the coating burns before the center softens. Use a reliable candy or deep-fry thermometer and adjust heat accordingly.
| Temperature Range | Result |
|---|---|
| Below 350°F | Oily, soggy marshmallows |
| 350°F – 375°F | Crispy outside, perfectly gooey inside |
| Above 375°F | Burnt batter, undercooked center |
Keep Marshmallows Cold Before Frying
Cold marshmallows firm up the center and reduce melting during frying. We recommend refrigerating or freezing them briefly before dipping in batter. This helps maintain shape and achieves that coveted soft, molten interior while the outside crisps perfectly.
Use Cold Sparkling Water in Batter
Cold sparkling water is key for a light and airy batter. The carbonation creates tiny bubbles making the crust crispier and less dense. Mixing the batter just before frying helps it retain its effervescence for optimal texture.
Dip Quickly, Fry Immediately
Work swiftly when dipping marshmallows in batter. Allowing marshmallows to sit too long after dipping can cause the batter to become too thick or drip off. Frying immediately after dipping locks the coating, creating a crunchy outer shell.
Fry in Small Batches
Overcrowding the fryer drops the oil temperature causing soggy results. We fry marshmallows in small batches ensuring steady oil temperature and even cooking for each piece.
Use a Slotted Spoon or Spider Strainer for Safety
Carefully remove marshmallows from hot oil using a slotted spoon or spider strainer. This prevents oil from splashing and allows excess oil to drain back into the pot, keeping our treats less greasy.
Drain Properly After Frying
Place fried marshmallows on paper towels or a wire rack immediately after frying. This step absorbs excess oil maintaining crispness and prevents the coating from getting greasy.
Enhance with Flavorful Toppings
To elevate the experience, try toppings like powdered sugar, cinnamon sugar, cocoa powder, or drizzle with chocolate or caramel sauce while warm. These add complexity and visual appeal.
“Perfecting deep fried marshmallows is about temperature control and timing — keep it hot and fast for crunchy meets gooey every time!“
By applying these tips and tricks carefully, our deep fried marshmallows will delight every time with that mouthwatering contrast of textures and flavors.
Conclusion
Deep fried marshmallows are a fun and delicious way to elevate a simple treat into something extraordinary. With just a few ingredients and the right technique, we can create a dessert that’s crispy on the outside and irresistibly gooey inside. Whether for a cozy night in or a lively party, these treats never fail to impress.
By paying close attention to batter consistency and oil temperature, we ensure every bite is perfectly cooked. Adding your favorite toppings or pairing them with complementary drinks makes the experience even better. Let’s keep experimenting and enjoying this sweet, crunchy delight whenever the craving strikes.
Frequently Asked Questions
What are deep fried marshmallows?
Deep fried marshmallows are marshmallows coated in a light batter and fried until the outside is crispy while the inside stays gooey and soft. They make a delicious treat for snacks, parties, or desserts.
What ingredients are needed to make deep fried marshmallows?
You need large marshmallows, all-purpose flour, cornstarch, granulated sugar, baking powder, cold sparkling water, and vegetable oil for frying. Optional toppings include powdered sugar, cocoa powder, cinnamon sugar, or chocolate sauce.
Why use cold sparkling water in the batter?
Cold sparkling water lightens the batter, creating an airy and crispy coating when fried, enhancing the texture contrast between the shell and the marshmallow center.
What equipment is essential for frying marshmallows?
You’ll need a deep fryer or heavy-bottomed pot, a candy or deep-fry thermometer, a slotted spoon or spider strainer, mixing bowls, whisk, and paper towels or a wire rack for draining.
How do I prevent marshmallows from melting too quickly when frying?
Keep marshmallows cold before dipping and fry immediately after coating. This helps maintain their structure and ensures a gooey interior within a crispy shell.
What is the ideal oil temperature for frying marshmallows?
Maintain the oil temperature between 350°F and 375°F for perfectly crispy exteriors and gooey centers. This temperature range also ensures safe and consistent frying results.
Can I add toppings to deep fried marshmallows?
Yes! Popular toppings include powdered sugar, cinnamon sugar, cocoa powder, chocolate sauce, or caramel. These enhance flavor and presentation.
How should deep fried marshmallows be served?
Serve them warm for the best taste. You can dust with toppings, pair with fresh fruit, ice cream, or dips, and even serve on skewers for parties.
Is frying in batches important?
Yes, frying marshmallows in small batches avoids overcrowding, which helps maintain the correct oil temperature and ensures even, crispy frying.
Are deep fried marshmallows safe to make at home?
Yes, as long as you carefully monitor oil temperature, use the right equipment, and follow safety tips like frying in small batches and handling marshmallows carefully.