Deep Fried Marshmallows

The first time I made deep fried marshmallows was during a summer camp dessert crisis when our planned s'mores station got rained out. Someone suggested frying the marshmallows instead, and honestly, I was skeptical. But watching them puff up into golden clouds in that hot oil made me an instant convert. Now they are my go to when I want to serve something that feels indulgent but takes barely any effort.

I made these for a New Year's Eve party once, and they disappeared faster than anything else on the table. My friend Sarah stood by the fryer, eating them straight from the paper towels, claiming she was just quality control. By midnight, I had to make a second batch because people kept drifting back into the kitchen, looking for more.

Ingredients

• 12 large marshmallows: Regular sized ones work perfectly, just make sure they are fresh and not dried out
• 1 cup all purpose flour: The foundation of your batter, giving it structure without being too heavy
• 2 tbsp cornstarch: This is the secret to getting that extra crispy exterior
• 1 tbsp granulated sugar: Just enough to help the batter brown beautifully
• 1/2 tsp baking powder: Creates tiny air pockets for lighter coating
• 1/4 tsp salt: Balances the sweetness and keeps it from being cloying
• 3/4 cup cold sparkling water: The bubbles make the batter incredibly light and crispy
• 1 large egg: Helps bind everything together for a smooth consistency
• Vegetable oil: You need about 2 inches for deep frying, neutral flavor works best
• Powdered sugar and sauce: Essential for serving but completely customizable to taste

Instructions

Get your oil heating:

Pour enough vegetable oil into a deep pot or dutch oven to reach about 2 inches up the sides and bring it to 350°F. A thermometer is really helpful here, but if you drop a small cube of bread in and it sizzles immediately, you are probably in the right zone.

Mix the dry ingredients:

In a medium bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt until they are completely combined.

Make the batter:

In another bowl, beat the egg and cold sparkling water together, then pour it into the dry ingredients. Whisk until you have a smooth batter, it should be slightly thick but still pourable.

Coat the marshmallows:

Pat each marshmallow dry with a paper towel, then spear one with a skewer or hold it with a fork. Dip it into the batter, turning to coat completely, and let any excess drip off for a second.

Fry until golden:

Carefully lower each coated marshmallow into the hot oil, working in batches so you do not crowd the pan. Fry for 1 to 2 minutes, turning them occasionally, until they are golden brown and crispy all over.

Drain and serve:

Lift them out with a slotted spoon and let them drain on paper towels for just a moment. Dust immediately with powdered sugar and serve warm with whatever sauce makes you happy.

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What I love most about these is how they turn a simple bag of marshmallows into something that feels special and celebratory. My niece still talks about the night we made them together, standing on a step stool to watch them bubble and brown in the oil.

Getting That Perfect Fry

The oil temperature is everything here. Too hot and the batter will burn before the marshmallow inside warms up, too cool and they will absorb too much oil and become soggy. I keep my thermometer clipped to the side of the pot and adjust the heat as needed throughout the frying process.

Making Them Your Own

Sometimes I roll the marshmallows in crushed graham crackers before dipping them in the batter, which gives you a s'mores version that is absolutely ridiculous. You could also stuff a chocolate chip inside each marshmallow for a molten chocolate surprise in the center.

Serving Ideas

These are fantastic on their own, but serving them with options makes it feel like an event. I like to put out small bowls of different sauces and let people build their own perfect bite.

• Chocolate sauce is classic for a reason
• Caramel adds a lovely salty sweet element
• Fresh berries cut through the richness beautifully

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There is something deeply satisfying about frying something so simple and watching it transform into a dessert that makes people eyes light up. Hope these bring as much joy to your kitchen as they have to mine.

Recipe FAQs

→ What temperature should the oil be for frying marshmallows?

Heat your vegetable oil to 350°F (175°C) for optimal results. This temperature ensures the batter crisps quickly while creating that perfectly gooey interior without burning the exterior.

→ Can I make the batter ahead of time?

For best results, prepare the batter just before frying. The sparkling water creates essential bubbles for lightness, which will deflate if made too far in advance. Keep it cold and use immediately.

→ What sauces pair best with these treats?

Chocolate sauce and caramel sauce are classic choices. For contrast, try raspberry coulis to cut through the sweetness, or peanut butter sauce for a salty-sweet combination. Fresh berries also provide excellent tartness.

→ How do I prevent marshmallows from melting too much?

Work quickly and keep marshmallows refrigerated until dipping. The cold interior helps them maintain shape during the brief frying time. Fry in small batches to avoid overcrowding, which lowers oil temperature.

→ Can I bake these instead of frying?

Baking won't achieve the same crispy exterior or gooey interior contrast. However, you can air fry at 375°F for 5-7 minutes, though the texture will differ from traditional deep frying. For authentic results, deep frying is recommended.

→ Why use sparkling water in the batter?

The carbonation creates tiny bubbles in the batter, resulting in an exceptionally light and crispy coating. Cold sparkling water also helps prevent gluten development, keeping the batter tender rather than tough.