Deep Fried Marshmallows

Why You’ll Love This Recipe

I like this recipe because it transforms simple marshmallows into a decadent bite-sized dessert in minutes. The outside is crunchy while the inside melts into a creamy filling, and I can customize them with toppings like powdered sugar, cinnamon sugar, or even a drizzle of chocolate. They’re playful, satisfying, and always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 20 jumbo marshmallows
• 1 cup pancake mix
• 3/4 cup water (or as directed on pancake mix)
• Vegetable oil, for frying
• Optional toppings: powdered sugar, cinnamon sugar, melted chocolate, caramel sauce

Directions

1. I heat about 2 inches of vegetable oil in a deep pot or skillet to 350°F.

2. I whisk together the pancake mix and water until smooth and thick enough to coat the marshmallows.

3. Using a skewer or fork, I dip each marshmallow into the batter, turning to coat it completely.

4. I carefully drop the coated marshmallows into the hot oil, frying 4–5 at a time. I cook them for 30–45 seconds, turning once, until golden brown.

5. I remove them with a slotted spoon and drain on paper towels.

6. I dust with powdered sugar or drizzle with chocolate or caramel before serving.

Servings and timing

This recipe makes about 20 deep fried marshmallows. It takes me around 10 minutes to prepare the batter and marshmallows, and 10 minutes to fry them all. In less than 25 minutes, I have a batch ready to serve.

Variations

Sometimes I roll the fried marshmallows in crushed graham crackers for a s’mores-style twist. I also like to add a pinch of cinnamon to the batter for extra flavor. For a colorful version, I coat them in rainbow sprinkles right after frying. If I want a richer shell, I dip the marshmallows in tempura batter instead of pancake mix.

Storage/Reheating

These treats are best eaten fresh since the marshmallows soften quickly. If I do have leftovers, I keep them in an airtight container at room temperature for up to 1 day. To reheat, I pop them in a 350°F oven for 3–4 minutes to crisp the outside again, but they’re never quite as good as when freshly fried.

FAQs

Can I use mini marshmallows?

Yes, but I prefer jumbo marshmallows because they hold up better when frying. Minis tend to melt too quickly.

What oil works best for frying?

I use vegetable oil or canola oil because they have a neutral flavor and high smoke point.

Can I prepare these ahead of time?

I don’t recommend frying ahead of time since they lose their crispness quickly. I like to fry them right before serving.

Can I bake instead of fry?

Yes, I’ve baked them at 400°F for about 8–10 minutes, but they don’t get as crispy as frying.

How do I keep the marshmallows from melting completely?

I make sure the oil is hot enough (350°F) so the batter crisps quickly before the marshmallows collapse. Frying just 30–45 seconds is key.

Conclusion

I love making Deep Fried Marshmallows when I want a playful, indulgent dessert that feels like a carnival treat. They’re crispy, gooey, and endlessly customizable with toppings. Every bite is a burst of sweetness, and they always bring smiles when I serve them warm and fresh.