Golden, crispy on the outside and irresistibly gooey on the inside, these Deep Fried Marshmallows are pure indulgence in every bite. They’re quick to whip up, fun to make, and an absolute hit for parties, family nights, or whenever you’re craving a warm, sweet treat in under 15 minutes. The light, puffy pancake coating gives way to molten marshmallow magic, making each bite a melt-in-your-mouth experience.

Why You’ll Love This Recipe

Fast & Fun: You can go from mixing to munching in about 15 minutes—perfect for last-minute dessert cravings.
Kid-Friendly: The process is as fun as the end result. Kids love watching marshmallows turn into golden little clouds.
Customizable: Top them any way you like—chocolate syrup, caramel drizzle, sprinkles, or even a dusting of cinnamon sugar.
Crowd-Pleaser: A guaranteed conversation starter at any gathering.

Ingredients You’ll Need

Here’s what goes into these little bites of heaven:

Jumbo Marshmallows: The star of the show—big enough to hold their shape while still melting beautifully inside.
Pancake Mix: Gives you a quick, fluffy, slightly sweet batter without extra fuss.
Egg: Helps bind the batter so it clings to the marshmallows.
Milk: Creates a smooth, pourable batter.
Vegetable Oil: For deep frying; neutral flavor ensures the marshmallow sweetness shines.
Whipped Cream: Optional, but adds a creamy contrast to the crispy exterior.
Chocolate Syrup: Perfect for drizzling over warm marshmallows.
Sprinkles: Fun and colorful—especially if serving for kids or parties.

Variations

Caramel Lovers: Swap chocolate syrup for salted caramel sauce.
Cinnamon Sugar Coating: Skip the toppings and roll freshly fried marshmallows in cinnamon sugar.
Mini Marshmallow Skewers: Thread smaller marshmallows onto skewers, dip in batter, and fry for a bite-sized twist.
Filled Marshmallows: Stuff each marshmallow with a piece of chocolate or peanut butter chip before dipping in batter.

How to Make Deep Fried Marshmallows

Step 1: Heat the Oil

Pour about 3 inches of vegetable oil into a deep pot and heat to 350°F.

Step 2: Make the Batter

In a medium bowl, whisk pancake mix, egg, milk, and a drizzle of vegetable oil until smooth and lump-free.

Step 3: Coat the Marshmallows

Dip each jumbo marshmallow into the batter, ensuring it’s fully covered. Lightly shake off excess batter so it doesn’t clump in the oil.

Step 4: Fry to Golden Perfection

Carefully place coated marshmallows into the hot oil. Fry for 30 seconds to 1 minute, turning occasionally, until golden brown.

Step 5: Drain and Garnish

Remove marshmallows with a slotted spoon and place on paper towels to drain. While still warm, top with whipped cream, drizzle with chocolate syrup, and scatter sprinkles on top.

Pro Tips for Making the Recipe

Maintain Oil Temperature: Too hot and the batter will burn before the marshmallow softens; too cool and the batter will absorb oil.
Don’t Overcrowd the Pot: Fry in small batches for even cooking and to keep oil temperature stable.
Serve Immediately: These treats are best eaten warm while the marshmallow center is soft and gooey.
Use a Deep Pot: Helps prevent oil splatter and makes frying safer.

How to Serve

These Deep Fried Marshmallows are best enjoyed fresh from the fryer. Pile them on a platter, drizzle with syrup or caramel, sprinkle with toppings, and serve with a side of fresh berries for a sweet contrast. They’re also incredible paired with a scoop of vanilla ice cream for a hot-and-cold dessert experience.

Make Ahead and Storage

Storing Leftovers

These are best fresh, but if you must store them, place cooled marshmallows in an airtight container at room temperature for up to 1 day.

Freezing

Not recommended—freezing alters the texture of both the coating and the marshmallow.

Reheating

Pop them into a 350°F oven for 2–3 minutes to gently warm without overcooking. Avoid microwaving, as it can make the marshmallows too melty and the coating soggy.

FAQs

1. Can I use regular-sized marshmallows?
Yes! Just reduce frying time slightly since they’re smaller and will heat through faster.

2. Can I use homemade pancake batter instead of mix?
Absolutely. Just make sure it’s slightly thicker than usual so it coats the marshmallows well.

3. What’s the best oil for frying these?
Vegetable oil works perfectly, but you can also use canola or sunflower oil for a similarly neutral taste.

4. How do I keep the batter from sliding off?
Pat marshmallows dry before dipping, and make sure the batter isn’t too thin—thicker batter clings better.

Final Thoughts

These Deep Fried Marshmallows are a dessert you’ll want to make again and again. They’re fast, easy, endlessly adaptable, and just plain fun to eat. Whether you serve them at a party or whip them up for a cozy movie night, you’ll be amazed how quickly they disappear. Grab your pancake mix and a bag of marshmallows—this sweet little adventure is calling your name.