Deep Fried Marshmallows

My college roommate stumbled upon this recipe at 2 AM during exam week, and our tiny dorm kitchen suddenly became the most popular room on the floor. Something magical happens when that fluffy cloud hits hot oil—the outside transforms into this shattering crisp shell while the center melts into pure gooey heaven. We made three batches that night, and the smell of warm sugar drifting under doorframes had neighbors knocking within minutes.

Last summer at our neighborhood block party, I set up a fry station on the driveway while kids ran through sprinklers and adults pretended to monitor the grill. The moment I dropped that first marshmallow into the oil, the sizzling drew a crowd faster than you could say dessert. Even the skeptical dad who claimed he hated sweets ended up eating four, powdered sugar dusting his mustache like evidence.

Ingredients

• 12 large marshmallows: Fresh ones work best since they hold their shape better when you dip them
• 1 cup all purpose flour: This forms the base of your crispy coating
• 2 tbsp cornstarch: The secret to that extra crunch that makes people ask what you did differently
• 1 tbsp granulated sugar: Just enough to help the batter brown beautifully
• 1/2 tsp baking powder: Gives the coating a little lift so it is not too dense
• 1/4 tsp salt: Balances all that sweetness with just a tiny contrast
• 3/4 cup cold sparkling water: The bubbles create a lighter, crispier batter than regular water
• 1 large egg: Helps everything cling together and adds richness
• Vegetable oil: You need enough for deep frying—about 3 inches deep in your pot
• Powdered sugar: For that classic snow capped finish
• Chocolate or caramel sauce: Because you can never have too much of a good thing

Instructions

Get your oil ready:

Pour vegetable oil into a deep pot or Dutch oven until it is about 3 inches deep and heat to 350°F. I always clip a thermometer to the side because too hot burns the coating before the marshmallow melts, but too cool makes them greasy.

Whisk the dry ingredients:

In a medium bowl, combine the flour, cornstarch, sugar, baking powder, and salt until everything is evenly distributed.

Mix the wet batter:

Whisk the egg and cold sparkling water in a separate bowl, then pour into your dry ingredients. Keep whisking until most lumps disappear—it should look like heavy cream and coat the back of a spoon.

Prep your marshmallows:

Pat each marshmallow dry with paper towels because any moisture makes the batter slide right off. Stick a fork or skewer into each one to make dipping easier.

Dip and fry:

Working with one marshmallow at a time, lower it into the batter and turn until completely coated. Let excess drip off for a second, then carefully slide it into the hot oil.

Watch the magic happen:

Fry for 1 to 2 minutes, turning once, until deep golden brown all over. The coating puffs up slightly and gets this incredible crunch.

Drain and serve:

Lift them out with a slotted spoon and let drain on paper towels for just a moment. Dust generously with powdered sugar and drizzle with your sauce of choice while still warm.

Save

My daughter requested these for her eighth birthday instead of cake, and watching her friends eyes widen when they bit into that first crispy marshmallow was pure joy. Something about food that is fried and sweet brings out the kid in everyone.

Making Them Extra Special

Roll your marshmallows in crushed graham crackers before battering them for s'mores in their most glorious form. The crumbs get crispy in the fryer and suddenly you have that campfire flavor without needing a fire pit.

Sauce Pairings

Beyond chocolate and caramel, I have discovered that warmed raspberry sauce cuts through the richness beautifully. The tart berry flavor brightens everything up while the marshmallow sweetness balances it out.

Serving Ideas

These are best eaten the moment they are made, so set up a fry station where your guests can watch the process. Something about seeing them come out of the oil makes them taste even better.

• Set out small bowls of different sauces so everyone can customize
• Have fresh berries nearby for anyone who wants something fresh with their fried
• Keep paper towels handy because fingers will get gloriously messy

Save

Make these once and they will become your go to party trick—simple, impressive, and impossible to stop eating.

Recipe FAQs

→ What makes the batter extra crispy?

The sparkling water in the batter creates tiny bubbles that result in a lighter, crispier coating. The cornstarch also contributes to the crunch while preventing the batter from becoming too heavy.

→ Can I make these ahead of time?

These are best served immediately after frying while the marshmallow center is still warm and gooey. The batter can be prepared a few hours in advance and kept refrigerated, but fry them just before serving for optimal texture.

→ What oil temperature works best?

Maintain your oil at 350°F (175°C) for the best results. If the oil is too cool, the batter will absorb too much grease. If it's too hot, the outside will burn before the marshmallow inside melts properly.

→ Can I use different marshmallow sizes?

Mini marshmallows work great for bite-sized treats—just reduce the frying time to about 45-60 seconds. Jumbo marshmallows take longer to melt inside, so extend frying time slightly and ensure the batter coating is thick enough to contain them.

→ What dipping sauces pair well?

Chocolate and caramel sauces are classic choices. Raspberry or strawberry coulis cuts through the richness with tartness. For something different, try peanut butter sauce, marshmallow fluff, or even warm Nutella.

→ Why did my marshmallows explode while frying?

This happens if the batter coating is too thin or has gaps. Ensure each marshmallow is completely and evenly coated. Also, avoid overcrowding the pot, which causes temperature fluctuations that can lead to bursting.