Of course! Deep-fried marshmallows are a magical, gooey, and surprisingly simple treat. They transform a simple campfire ingredient into a crispy, molten, decadent dessert.
Here’s everything you need to know, from the basic method to creative variations.
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The Basic Concept
You coat a marshmallow in a protective layer (like batter or a dough), then flash-fry it for just a few seconds. The result is a crispy, golden-brown exterior with a perfectly melted, pillowy-soft marshmallow inside.
Method 1: The Simplest (Pancake Batter)
This is the easiest way to start and requires minimal ingredients.
Ingredients:
· Large marshmallows (Jet-Puffed work great)
· 1 cup complete pancake mix (the “just add water” kind)
· ⅔ cup cold water
· Optional: 1 tsp cinnamon or vanilla extract for the batter
· Oil for frying (vegetable, canola, or peanut oil)
· Powdered sugar, for dusting
· Chocolate or caramel sauce, for dipping
Instructions:
1. Heat Oil: Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2-3 inches. Heat to 375°F (190°C). Use a thermometer for accuracy; the temperature is crucial.
2. Make Batter: Whisk the pancake mix and cold water until smooth. The batter should be thick enough to coat a spoon but still drip slowly.
3. Coat & Fry: Spear a marshmallow with a fork or skewer. Dip it completely into the batter, ensuring it’s fully covered. Let any excess drip off.
4. Fry: Carefully lower the battered marshmallow into the hot oil. Fry for 45-60 seconds, turning once, until the batter is golden brown and crisp.
5. Drain & Serve: Remove with a slotted spoon and place on a paper towel-lined plate. Let it cool for just a minute (the inside will be extremely hot!), dust with powdered sugar, and serve immediately with dipping sauces.
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Method 2: The Classic (Tempura-Style)
This method creates a lighter, crispier shell.
Ingredients:
· Large marshmallows
· 1 cup all-purpose flour
· 1 tbsp sugar
· 1 tsp baking powder
· ¼ tsp salt
· 1 cup cold club soda or seltzer water (the carbonation makes it light)
· Oil for frying
Instructions:
1. Heat Oil to 375°F (190°C).
2. Make Batter: In a bowl, whisk together the flour, sugar, baking powder, and salt. Gently whisk in the cold club soda until just combined. It’s okay if it’s a bit lumpy; overmixing makes the batter tough.
3. Coat & Fry: Follow the same process as Method 1: spear, dip, fry until golden, drain, and serve.
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Method 3: Next-Level (Stuffed & Wrapped)
This is for the ultimate indulgence.
Option A: Cookie Dough Stuffed
1. Flatten a store-bought or homemade chunk of chocolate chip cookie dough into a disc.
2. Wrap it completely around a marshmallow, sealing it tightly.
3. Roll the ball in the tempura or pancake batter from the methods above.
4. Fry for 60-75 seconds, until the cookie dough is cooked through and the exterior is golden.
Option B: Crescent Roll Wrapped
1. Get a tube of refrigerated crescent roll dough.
2. Separate the dough into triangles. Place a marshmallow on the wide end of a triangle and roll it up, pinching the seams tightly to fully enclose it.
3. Fry for 2-3 minutes, turning often, until the dough is deep golden brown and cooked.
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Pro Tips for Success
· Temperature is Key: If the oil is too cool, the marshmallow will melt into a puddle before the outside cooks. If it’s too hot, the outside will burn instantly. A thermometer is your best friend here.
· Work Quickly: The colder your batter and the faster you work, the less the marshmallow will start to melt before it hits the oil.
· Size Matters: Standard large marshmallows work best. Mini marshmallows are too small to fry on their own (but are great for adding to fritters!).
· FREEZE THEM! (The Best Tip): For a dramatically cleaner fry and a molten center that holds its shape, freeze your marshmallows solid for at least 1-2 hours before battering and frying. This gives the batter time to set in the oil before the marshmallow can melt.
· Dipping Sauces: This treat is rich! Serve with:
· Chocolate sauce
· Salted caramel sauce
· Raspberry coulis (to cut the sweetness)
· A glass of cold milk!
Flavor Variations
· Coating: Roll the fried marshmallow in cinnamon sugar, crushed graham crackers, or toasted coconut immediately after frying.
· S’mores Style: Serve the fried marshmallow on a plate with a piece of chocolate and a graham cracker for dipping, or sandwich it between them.
· Boozy: Soak the marshmallows in a liqueur like Kahlúa, Frangelico, or Baileys for 30 minutes before freezing and frying.
Deep-fried marshmallows are a fun, impressive, and delicious treat. Just be careful—that molten center is like delicious lava! Enjoy.