4 Heavenly Deep Fried Marshmallow Bites That Melt in Your Mouth

Oh my gosh, you HAVE to try these deep fried marshmallows! Picture this: a golden, crispy shell giving way to that ooey-gooey marshmallow center that just melts in your mouth. It’s like magic – sweet, messy, totally irresistible magic. I first tried these at a county fair years ago and nearly burned my tongue because I couldn’t wait for them to cool! Now I make them for all our family game nights – my kids go crazy when they hear the marshmallows sizzling in the oil. The best part? That perfect crunch when you bite in, followed by that soft, melty middle. Trust me, once you’ve had a properly deep fried marshmallow, regular old roasted ones just won’t cut it anymore!

Why You’ll Love This Deep Fried Marshmallow Recipe

Listen, I know deep frying sounds fancy, but this recipe is seriously foolproof. It’s one of those magical kitchen tricks that makes you look like a pro while being secretly easy. Here’s why you’ll become obsessed:

Perfect Texture Every Time

That first bite is pure magic – the crisp, golden shell shatters between your teeth, then BAM! You hit that warm, melty marshmallow center. It’s like a little flavor explosion in your mouth. My kids call them “cloud bites” because the contrast between the crunchy outside and pillowy inside feels like eating a sweet little cloud.

Quick and Simple to Make

From pantry to plate in 15 minutes flat! The batter comes together with stuff you probably have right now – flour, milk, an egg. No fancy equipment either – just a pot and some oil. Last week I whipped these up during a commercial break when friends dropped by unexpectedly. They thought I’d been slaving away when really I was just standing there watching marshmallows puff up like little golden pillows!

• No waiting for butter to soften or dough to rise
• Uses basic pantry staples
• Only 5 minutes active cooking time
• Fun to make with kids (just watch the hot oil!)

Seriously, if you can make pancakes, you can make these. And unlike some finicky desserts, these deep fried marshmallows are practically impossible to mess up – as long as you don’t walk away from the fryer!

Ingredients for Deep Fried Marshmallows

Okay, let’s talk ingredients – but not just any ingredients! These are the exact things I’ve tested over and over to get that perfect crispy-gooey magic. No fancy stuff here, just good ol’ reliable basics:

• 10 large marshmallows – The big fluffy ones work best (I like Jet-Puffed). Mini marshmallows disappear in the fryer!
• 1 cup all-purpose flour – Plain old flour from your pantry – no need for anything fancy
• 1/2 cup milk – Whole milk makes the batter richer, but any milk works in a pinch
• 1 egg – Room temp blends into the batter easier
• 1 tsp vanilla extract – The good stuff! Makes all the difference
• 1/2 tsp baking powder – Our secret weapon for extra puffiness
• Oil for deep frying – I use vegetable or canola – enough to submerge the marshmallows
• Powdered sugar for dusting – Because everything’s better with a snowy sugar shower

Pro tip: Measure everything before you start – once that oil’s hot, you’ll want to move quickly! And don’t skip the vanilla – it’s what makes people go “Mmm, what IS that delicious flavor?”

Equipment You’ll Need

Don’t worry – you don’t need any fancy gadgets for these deep fried marshmallows! Here’s my go-to setup that never lets me down:

• Deep fryer OR heavy-bottomed pot – My grandma’s old Dutch oven works perfectly if you don’t have a fryer
• Candy thermometer – Crucial for keeping that oil at the magic 375°F sweet spot
• Slotted spoon – The perfect tool for safely fishing out those golden puffs
• Paper towels – Laid out on a plate to drain excess oil (I use at least 3 layers)
• Mixing bowl & whisk – For whipping up that quick batter in seconds

That’s it! See? No special equipment needed. Though I will say – if you make these as often as my family demands them, a little spider skimmer spoon becomes your best friend for perfect marshmallow retrieval every time!

How to Make Deep Fried Marshmallows

Okay, let’s get frying! These marshmallows come together so fast you’ll want to have everything ready before you start. The key is moving quickly once that oil’s hot – no multi-tasking here!

Preparing the Batter

First things first – that magical crispy coating! Here’s how I make my perfect batter every time:

1. Grab your mixing bowl and whisk together the flour and baking powder – this helps everything mix evenly later
2. In another bowl (or right in a measuring cup), beat the egg lightly with the milk and vanilla until it’s all friendly-like
3. Now pour the wet ingredients into the dry ingredients and whisk just until smooth – lumps are the enemy here!
4. Let the batter rest for about 5 minutes while you prep everything else – it thickens up just right during this wait

Pro tip: If your batter seems too thick, add milk a teaspoon at a time. Too thin? Sprinkle in a bit more flour. You want it clinging to the marshmallows like a cozy blanket!

Frying to Golden Perfection

Now for the fun part! Heat your oil to exactly 375°F – I can’t stress enough how important that temperature is. Too hot and they’ll burn, too cool and they’ll soak up oil instead of getting crispy.

1. Line up your marshmallows and dip each one completely in batter using a fork – coat every inch!
2. Gently lower them into the hot oil with your slotted spoon – don’t overcrowd! I do 3-4 at a time max
3. Watch them puff up like little pillows! They’ll float to the surface in about 30 seconds
4. Fry for 1-2 minutes total, turning occasionally for even browning – they should be golden like perfect toast
5. Remove carefully with your slotted spoon and let drain on those paper towels

Safety first! Keep kids away during frying, and never leave hot oil unattended. The marshmallows might hiss and pop – that’s normal, but stand back just in case!

The moment they come out of the oil is when the magic happens. Dust them immediately with powdered sugar while still warm – the heat makes the sugar melt slightly into the most delicious glaze. Then try not to eat them all before they reach the table (I’ve never succeeded at this part)!

Tips for the Best Deep Fried Marshmallows

After burning more than my fair share of marshmallows (and maybe one batch beyond recognition), I’ve picked up some foolproof tricks for perfect deep fried marshmallows every time. These are the little things that take them from good to “Oh my gosh, how did you make these?!”

Fresh marshmallows make all the difference

Those rock-hard marshmallows sitting in your pantry since last summer? Not gonna cut it. Fresh marshmallows puff up beautifully and melt just right inside their crispy shell. I always check mine by giving one a gentle squeeze – if it springs right back, it’s perfect. If it stays dented? Time for a fresh bag!

Watch that oil temperature like a hawk

375°F is the sweet spot, friends. Too cool and your marshmallows will soak up oil instead of frying crisp. Too hot and they’ll go from golden to burnt in seconds. I keep my candy thermometer clipped to the pot and adjust the heat constantly – it’s worth the attention for that perfect golden crunch.

Pro tip: If you don’t have a thermometer, test the oil with a tiny drop of batter. If it sizzles and floats immediately, you’re golden. Literally!

Serve them HOT

These beauties are like donuts – best eaten within minutes of coming out of the fryer. That’s when the contrast between crispy shell and molten center is most magical. I always warn my family: “Come get ’em now or don’t complain later!” Once they cool, they lose that incredible texture.

• Have your powdered sugar ready before frying begins
• Use tongs for serving – they stay HOT inside longer than you’d think
• Set up a toppings bar with chocolate sauce, caramel, and sprinkles for extra fun

The secret to no-burst marshmallows

Ever had a marshmallow explode in the oil? Messy! Here’s how I prevent it: make sure each one is completely coated with batter – no bare spots! The batter acts like armor, keeping the marshmallow contained as it puffs up. And whatever you do, don’t overcrowd the pot – give them room to dance around in the oil.

One last thing: if you’re making these for a crowd, keep your oven on warm (about 200°F) to hold batches until serving. They’ll stay crisp longer than sitting at room temp. Not that they’ll last that long – in my house, they disappear faster than I can make them!

Variations to Try

Once you’ve mastered the classic deep fried marshmallow, the fun really begins! I’ve spent way too many afternoons playing mad scientist with different flavors – here are my family’s favorite twists that take this treat to the next level. The basic recipe stays the same, just with these delicious little tweaks!

Cinnamon Sugar Dream

Mix 1/2 cup sugar with 2 teaspoons cinnamon (I like Saigon cinnamon for extra warmth). Right after frying, roll the hot marshmallows in this mixture instead of powdered sugar. The cinnamon cuts through the sweetness perfectly – my husband says it tastes like churros met marshmallows and fell in love!

Chocolate Dipped Delight

After they’ve cooled slightly (but while still warm), dip just the bottom of each marshmallow in melted chocolate – semisweet works beautifully. Let them set on parchment paper. The chocolate hardens into this amazing shell that cracks when you bite in. Pro tip: Add a pinch of sea salt to the chocolate for that sweet-salty magic!

• Nutty Crunch: Roll them in crushed pecans or almonds right after frying
• Fruity Twist: Add 1/2 teaspoon orange zest to the batter for bright citrus notes
• Cookie Dough Style: Mix a handful of mini chocolate chips into the batter
• Campfire Vibes: Sandwich between graham crackers with a square of chocolate

My craziest experiment? Adding a teaspoon of instant espresso powder to the batter for “mocha marshmallows.” The adults went wild for them at our last dinner party! The possibilities are endless – what flavors would you try?

Serving Suggestions

Okay, let’s talk about the best part – how to serve these glorious deep fried marshmallows! I’ve tried every possible way you can imagine, and these are the combinations that always get people begging for the recipe. Trust me, presentation is half the fun with these!

Ice Cream Sundae Showstopper

Plop one of these golden beauties on top of vanilla bean ice cream – the heat melts the ice cream slightly while the marshmallow stays crisp. Drizzle with caramel sauce and watch the magic happen! Last summer, I served these at a backyard BBQ and my neighbor’s kids literally clapped when I brought them out. For extra wow factor, make it a “build your own” station with sprinkles, crushed cookies, and chocolate sauce.

Party Bite Perfection

Skewer each fried marshmallow on a colorful cocktail stick and arrange them on a platter for easy grabbing. I love doing this for game nights – they disappear faster than you can say “touchdown!” For an elegant twist, alternate them with fresh berries on the skewers. The tart fruit balances the sweetness beautifully.

• Breakfast of Champions: Serve alongside coffee for an indulgent morning treat
• Movie Night Magic: Package in small paper cones for easy munching during films
• Holiday Twist: Dust with colored sugars for festive occasions
• Gourmet Touch: Garnish with edible flowers for bridal showers

My absolute favorite way? The “S’mores Platter” – arrange them on a wooden board with graham crackers, chocolate bars, and small bowls of different sauces for dipping. It turns dessert into an interactive experience that gets everyone laughing and experimenting with flavor combinations. Just be prepared to make a second batch – these never last long!

Storage & Reheating

Let’s be real – these deep fried marshmallows are absolutely best eaten fresh, still warm from the fryer when that crispy-gooey contrast is at its peak. But I know life happens, and sometimes you need to make them ahead (or maybe you miraculously have leftovers – not that this ever happens in my house!). Here’s how to handle storage without sacrificing too much of that magic texture:

Short-Term Storage Tips

If you must store them, let them cool completely first – no condensation allowed! Then tuck them into an airtight container with parchment between layers. They’ll keep at room temperature for about 4 hours, though the coating will soften slightly. The marshmallow inside stays deliciously melty though!

The Great Reheating Debate

Now, reheating is tricky business. The microwave turns them rubbery (learned that the hard way). My method? A quick 2-3 minute toast in a 350°F oven to crisp up the exterior again. They won’t be quite as perfect as fresh, but it’s the closest you’ll get. Watch them closely though – they go from revived to ruined in seconds!

• Do not refrigerate – The moisture makes the coating soggy
• Freezing? Forget it – The texture turns awful when thawed
• Next-day solution – Crumble leftovers over ice cream for instant topping magic

Honestly? My best advice is to make just what you’ll eat immediately. The difference between fresh and stored is night and day. But if you must save some, at least now you know how to give them their best shot at staying delicious!

Nutritional Information

Okay, let’s be real – we’re not eating deep fried marshmallows for their health benefits! But I know some of you like to keep track, so here’s the scoop on what you’re getting per marshmallow (based on my exact ingredients). Remember, these numbers can vary depending on your brands and how much oil gets absorbed – this is just to give you a ballpark idea!

• Calories: About 120 per marshmallow
• Sugar: 10g (hey, it is a marshmallow after all!)
• Fat: 5g total (2g saturated)
• Carbohydrates: 18g
• Protein: 2g (surprisingly, from the egg and milk in the batter)

Now, before anyone panics – these are meant to be an occasional treat, not an everyday snack! I like to think of them as little edible celebrations. My rule? Enjoy every bite without guilt, then balance it out with something healthy later. After all, life’s too short not to indulge in warm, melty, crispy-sweet happiness sometimes!

Pro tip: If you’re watching sugar intake, try dusting with just a light sprinkle of powdered sugar or skip it altogether. The marshmallow itself is sweet enough to satisfy any craving. And hey – at least you’re getting some calcium from the milk in the batter, right? That counts for something!

Frequently Asked Questions

I get so many questions about these deep fried marshmallows – seems like everyone wants to make them but has a few worries first! Here are the answers to everything you’ve been wondering, based on all my (sometimes messy) kitchen experiments:

Can I use mini marshmallows instead?

Oh sweetie, I tried this once during a late-night craving when it was all I had – total disaster! Mini marshmallows disappear in the hot oil almost instantly. The large ones hold up much better and give you that perfect ratio of crispy coating to melty center. If you’re desperate, try jumbo marshmallows instead – they work great!

Help! My marshmallows keep bursting in the oil!

Been there, cleaned that sticky mess! The trick is making sure every single inch of marshmallow gets coated in batter – no bare spots! I use a fork to roll them around in the batter until they’re completely covered. Also, don’t overcrowd the pot – give them space to float without bumping into each other. And whatever you do, don’t fry them straight from the freezer – the temperature shock makes them explode!

Can I freeze them for later?

Oh honey, I wish! Freezing turns the coating soggy and the marshmallow weirdly chewy. These are truly a “make and eat immediately” kind of treat. The good news? They’re so quick to whip up fresh whenever the craving strikes!

• Can I make the batter ahead? Nope – it thickens too much. Mix it right before frying
• What oil works best? I swear by vegetable or canola – neutral flavor and high smoke point
• How do I know when they’re done? Golden brown color and floating at the surface – about 1-2 minutes
• Can kids help make these? Absolutely! Just let them dip the marshmallows while you handle the hot oil

Still have questions? Drop them in the comments and I’ll answer from my own trial-and-error experience! Nothing beats learning from someone else’s kitchen disasters, am I right?

Share Your Experience

Okay, friends – I’ve shared all my deep fried marshmallow secrets with you, now it’s your turn! I want to hear about your kitchen adventures. Did they turn out perfectly golden? Maybe you tried one of the fun variations? Or perhaps you had a hilarious kitchen fail (we’ve all been there!)? Leave a comment below and tell me all about it – your tips might help other marshmallow lovers too!

Snap a photo of your crispy creations and tag me on Instagram – nothing makes me happier than seeing your golden puffs of joy! Use #DeepFriedMagic so I can find your posts. And if you loved this recipe as much as my family does, give it a 5-star rating below. It helps other sweet-toothed friends discover this magical treat!

Psst… my favorite comments to read are from parents who made these with their kids. There’s just something about the way children’s eyes light up when they bite into that first warm, gooey center. Those are the kitchen moments we remember forever, aren’t they? Now go forth and fry up some happiness – then come back and tell me all about it!

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