Name: Deep Fried Marshmallows Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 36 min
Cuisine: American
Ingredients: 20 large marshmallows (frozen); ⅔ cup whole milk; 1 large egg (room temperature); ¼ teaspoon vanilla extract; 1⅓ cups buttermilk pancake mix (Pearl Milling Company brand recommended); Canola oil for frying; Powdered sugar (sifted, for dusting); Whipped cream (optional, for serving); Chocolate sauce (optional, for serving); Rainbow jimmie sprinkles (optional, for garnish)

Jump to Recipe·4 from 3 reviews

I absolutely love sharing this Deep Fried Marshmallows Recipe with friends because it transforms simple marshmallows into an indulgent, crispy, and gooey treat that feels like a warm hug in every bite. The magic happens when the frozen marshmallows get dipped in a fluffy pancake batter and then fried until golden, creating a delightful crisp outside and a soft, melty center. This is one of those recipes that’s ridiculously easy yet produces a dessert everyone raves about, making it perfect for parties or any time I want a nostalgic, fun snack with a twist.

Why You'll Love This Deep Fried Marshmallows Recipe

When I make this Deep Fried Marshmallows Recipe, I’m always blown away by the incredible flavor contrast. The crispy, golden batter is slightly sweet with a hint of vanilla, perfectly complementing the soft, melted marshmallow inside. I love how the texture plays with every bite — crunchy exterior meeting that warm, gooey center just melts my heart. It’s a dessert that feels both simple and special at the same time, hitting that perfect sweet spot without being overly rich.

Besides the amazing taste, I really appreciate how straightforward the preparation is. The ingredients are basic and easy to find, and the frying process is quick and satisfying. This makes it a go-to recipe when I want a crowd-pleasing treat without spending hours in the kitchen. Whether I’m serving these at a casual get-together, a festive holiday dessert spread, or just treating myself on a quiet night, they always bring a sense of joy and indulgence that’s hard to beat. It’s definitely a standout recipe I keep coming back to!

Ingredients You'll Need

The image shows various ingredients placed neatly on a white marbled surface, each in its own container. At the top left is a round wooden bowl filled with white powdered sugar and a metal sifter on top. Next to it, a small white pitcher holds dark chocolate sauce. To the right, a white bowl has fluffy white whipped cream. Below the powdered sugar, there's a small clear glass cup with white milk. In the middle of the image, a clear glass bowl is filled with white buttermilk pancake mix. To its left, a small wooden bowl holds a single white egg. Below the egg, another round wooden bowl contains large white marshmallows. On the top middle, a clear bowl is filled with colorful rainbow sprinkles. On the right side, a small white bowl contains light brown vanilla extract. Finally, at the bottom right, a clear glass measuring cup is filled with yellow canola oil. The arrangement is clean and bright. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is how simple yet essential each ingredient is, coming together to create that signature crispy coating and the perfect fluffy inside. Every item plays a role, from the frozen marshmallows that hold their shape during frying to the buttermilk pancake mix that creates the light, tender batter. Here’s what you’ll need to make this irresistible treat:

Tip!

You’ll find all ingredient quantities in the recipe card below.

Frozen marshmallows: Keeping them frozen helps them maintain their shape and melt beautifully from inside while frying.
Whole milk: Adds richness and moisture to the batter for a tender coating.
Large egg (room temperature): Binds the batter ingredients together for a smooth finish.
Vanilla extract: Gives a warm, fragrant note to the batter enhancing the overall flavor.
Buttermilk pancake mix: Creates the batter with just the right thickness and texture for frying.
Canola oil for frying: Neutral in flavor and perfect for achieving that golden crisp exterior.
Powdered sugar: A light dusting adds sweetness and a pretty finishing touch.
Whipped cream: Adds creaminess and pairs beautifully as a topping.
Chocolate sauce: For drizzling, it brings a luscious, decadent contrast.
Rainbow jimmie sprinkles: For a playful and festive finishing touch.

Directions

Step 1: Place your marshmallows in the freezer for at least 30 minutes before you start cooking. This step is crucial because it helps the marshmallows stay firm during frying and prevents them from melting too quickly or falling apart.

Step 2: Prepare your draining station by lining a large rimmed baking sheet with paper towels and placing a wire rack on top. This is where your deep fried marshmallows will rest to drain excess oil, keeping them crispy and less greasy.

Step 3: Heat enough canola oil in a large, heavy-duty pot so that it’s 3 to 4 inches deep, or fill your electric deep fryer to its recommended level. Warm the oil to 375°F, using a candy thermometer if on the stove, to maintain a steady temperature between 365°F and 375°F. This temperature range is key to getting that perfect crisp without burning.

Step 4: While the oil heats, mix up your batter by whisking whole milk, the large egg, and vanilla extract in a small bowl until fully combined. This will be your wet ingredient mixture.

Step 5: Take your buttermilk pancake mix and place it in a large bowl. Create a well in the center and pour in the milk-egg-vanilla mixture. Gently whisk everything just until combined — leave some lumps on purpose because overmixing can make the batter tough. The consistency should be thicker than your usual pancake batter, perfect for coating thickly.

Step 6: Drop 4 to 5 frozen marshmallows into the batter bowl. Using your fingers, carefully coat each marshmallow on all sides with the batter, making sure they’re completely covered.

Step 7: Gently lower the coated marshmallows into the hot oil. Fry each batch for about 25 to 30 seconds per side, or roughly 1 minute total, until they turn a light golden brown. Use a large slotted spoon to carefully flip them if needed to ensure even frying on both sides.

Step 8: Remove the marshmallows with the slotted spoon and transfer them to the prepared baking sheet with paper towels and wire rack. Let them drain and cool slightly so they keep their crispiness. Repeat the battering and frying process until all marshmallows are cooked.

Step 9: To serve, dust the deep fried marshmallows lightly with powdered sugar. For some extra fun and flavor, I like to top individual servings with whipped cream, a drizzle of chocolate sauce, and sprinkle on colorful rainbow jimmies. It makes for a festive and irresistible presentation.

Servings and Timing

This recipe yields about 20 deep fried marshmallows — perfect for sharing with a small crowd or for a party snack. The prep time is minimal, roughly 10 minutes (including the batter and setup), but remember to freeze your marshmallows for at least 30 minutes beforehand. The frying itself is super quick, about 1 minute per batch, so total cook time is around 20 to 25 minutes depending on how many marshmallows you fry at once. Altogether, from freezer to table, you’re looking at about 40 to 45 minutes. There’s no resting or cooling time required beyond draining the excess oil, so they’re best enjoyed warm and freshly fried for that perfect gooey bite!

How to Serve This Deep Fried Marshmallows Recipe

A pair of hands are pulling apart a golden-brown fried cheese ball, showing a thick, stretchy white cheese layer inside. In the background, there is a white plate with more fried cheese balls, each with a crispy, browned texture. The scene is set on a white marbled surface with a blurred bowl of white powder and a small white container of dark sauce visible behind. Photo taken with an iphone --ar 4:5 --v 7

Serving these deep fried marshmallows is such a joy because they feel like a whimsical treat regardless of the occasion. I love placing them on a large platter dusted with powdered sugar so guests can grab them easily during casual gatherings. Adding dollops of whipped cream and a drizzle of chocolate sauce instantly elevates the dish, making it feel decadent yet approachable. The rainbow sprinkles add a pop of fun and color — perfect if you’re serving kids or want a festive vibe.

For something a little different, I like to pair the marshmallows with fresh berries or sliced fruit to balance out the sweetness. It’s a lovely contrast and adds a burst of freshness to the plate. If I’m serving these at a party, I’ll often set up a small station with toppings like crushed nuts, caramel sauce, or even a sprinkle of cinnamon sugar so everyone can customize their treats.

In terms of drinks, I find these taste amazing alongside a rich hot chocolate or a lightly spiced chai tea to keep things cozy. For adult gatherings, a glass of dessert wine or a creamy cocktail like a White Russian complements the sweet, crispy flavors beautifully. I always recommend serving deep fried marshmallows warm so the centers are soft and melty, capturing the true magic of the dish. Portion-wise, two or three per person usually does the trick, especially if you offer toppings or accompanying sides.

Variations

I love how versatile this Deep Fried Marshmallows Recipe is, and I’m always experimenting with different twists. One fun variation is swapping regular marshmallows for vegan or gluten-free versions to suit dietary needs — just be sure the ingredients you use freeze well and hold shape during frying. For a flavor twist, adding a pinch of cinnamon or cocoa powder into the pancake batter gives the coating an extra dimension of taste. I’ve even tried swapping vanilla extract for almond or coconut extracts to add a fruity or nutty note.

If you want to explore beyond frying, you can try baking the coated marshmallows at a high temperature to get a slightly less crispy but still delicious result, perfect if you want to avoid oil altogether. Another playful idea is to sandwich two fried marshmallows between mini cookies or graham crackers, turning them into a handheld treat inspired by s’mores.

For an extra indulgent take, I sometimes stuff small chocolate pieces inside the frozen marshmallows before battering and frying, creating a surprise melty chocolate center that takes the dessert to the next level. The possibilities feel endless, and trying out new spin-offs keeps me excited to make this recipe whenever I need a nostalgic yet fresh treat.

Storage and Reheating

Storing Leftovers

If you have leftover deep fried marshmallows, which doesn’t happen often around my house, I recommend storing them in an airtight container lined with paper towels to absorb any lingering moisture. Keep the container at room temperature if you plan to eat them within a few hours, as refrigeration can make them soggy. For up to a day, storing them properly is fine, but they taste best fresh and warm.

Freezing

I don’t typically freeze deep fried marshmallows because the texture can suffer when thawed, but if you want to keep extras, freeze the coated marshmallows before frying. Arrange them on a parchment-lined tray and freeze until firm, then transfer to a sealed bag or airtight container. Freeze for up to 2 months. When you’re ready, fry them straight from frozen for that perfect crispy finish and molten center.

Reheating

To reheat your deep fried marshmallows, use a toaster oven or conventional oven set to 350°F for a few minutes. This short warm-up helps maintain crispiness without making them greasy or soggy. Avoid microwaving, as it tends to make the coating chewy and can cause the marshmallows to lose their delightful texture. Keeping them warm and slightly crispy is key to enjoying every gooey bite just as if they were freshly fried.

FAQs

Can I use any type of marshmallows for this recipe?

Yes, you can use large marshmallows ideally because they hold up better during frying and create a satisfying gooey center. Freezing them beforehand is crucial to keep them from melting too quickly. Mini marshmallows tend to dissolve, so they’re not the best choice for deep frying.

What oil is best for frying marshmallows?

I recommend using neutral oils with high smoke points, like canola oil or vegetable oil, because they fry nicely without overpowering the flavor or burning quickly. Oils like olive or coconut aren’t ideal since they can alter the taste or smoke at the frying temperature.

Can I make the batter from scratch instead of using pancake mix?

Absolutely! You can create a simple batter using all-purpose flour, baking powder, sugar, salt, milk, egg, and vanilla. However, pancake mix simplifies the process and guarantees a tender, fluffy coating every time, which is why I prefer it for this recipe.

How do I know when the marshmallows are done frying?

They’re ready when the batter is a light golden brown and crisp to the touch, usually after about 25 to 30 seconds per side. Since the marshmallow inside is frozen, the coating crisps up first while the center softens. Overcooking can cause the coating to burn, so keep a close eye on the color.

Can I bake these instead of frying for a healthier option?

You can bake the coated marshmallows at around 400°F on a greased baking sheet until golden, which takes 8-10 minutes. While they won’t have the same deep-fried crunch, baking is a great alternative that’s still delicious and easier to cleanup.

Conclusion

I can’t recommend this Deep Fried Marshmallows Recipe enough because it brings together simplicity, nostalgia, and irresistible flavor in one fun dish. Whether you’re sharing with friends or indulging solo, these crispy, gooey bites deliver pure happiness with every mouthful. Give it a try and watch how quickly these treats disappear — they’re truly that good!