Golden Gooey Fried Marshmallows

This recipe turns a simple bag of marshmallows into a warm, gooey, and unbelievably decadent treat that tastes just like it came from a state fair. That crispy, golden shell gives way to a molten, sweet center that is pure, nostalgic bliss.

I first whipped these up during a family movie night when we were craving something special, and they disappeared from the plate before the opening credits were even over. Now, they are the number one requested treat for any celebration.

Ingredients

• All purpose flour: This creates the body and structure for our crispy batter
• Sugar: Just a tablespoon to add a hint of sweetness to the coating itself
• Baking powder: The secret to a light and puffy batter rather than a dense one
• Pinch of salt: It might seem small but it’s crucial for balancing all the sweetness
• Milk: Use whole milk if you have it for a richer batter but any kind works
• Vanilla extract: This adds a warm background flavor that complements the marshmallow perfectly
• One large egg: It acts as the binder holding the batter together so it clings to the marshmallows
• Large marshmallows: Go for the jumbo size if you can find them they give you the best ratio of crispy coating to gooey center
• Vegetable oil: A neutral oil with a high smoke point is essential for deep frying without a burnt taste
• Powdered sugar: For that classic, sweet dusting that melts right onto the hot fried shell
• Dipping sauces and toppings: These are optional but highly recommended; think melted chocolate, caramel sauce, or crushed cookies

Step by Step Instructions

Create the Batter:

In a medium sized mixing bowl, whisk together your dry ingredients first the flour, sugar, baking powder, and salt. In a separate, smaller bowl, beat the egg, then whisk in the milk and vanilla extract until they are fully combined. Now, slowly pour the wet mixture into the dry ingredients, whisking continuously until you have a smooth, lump free batter. The ideal consistency is similar to a slightly thick pancake batter; if it’s too thick, add a splash more milk, and if it’s too thin, a spoonful more flour.

Heat the Frying Oil:

Pour about two to three inches of vegetable oil into a heavy bottomed pot or deep saucepan. Heat the oil over medium high heat until it reaches 350 degrees Fahrenheit. A kitchen thermometer is your best friend here for accuracy. If you don’t have one, you can test the oil by dropping a tiny bit of batter into it. If it sizzles immediately and turns golden in about 30 seconds, your oil is ready.

Coat the Marshmallows:

To make dipping and frying easier, you can stick a wooden skewer into each marshmallow. One by one, dip a marshmallow completely into the batter, turning it to ensure it's fully coated. Lift it out and let any excess batter drip back into the bowl for a moment. This step is key to preventing a heavy, greasy coating.

Fry to Golden Perfection:

Carefully lower two or three battered marshmallows into the hot oil, making sure not to overcrowd the pot as this can cause the oil temperature to drop. They cook incredibly fast. Fry for about 15 to 20 seconds on one side until it’s a beautiful golden brown, then gently flip it using tongs and cook for another 15 seconds.

Drain and Dust:

As soon as they are golden on all sides, immediately remove the marshmallows from the oil using a slotted spoon or tongs and place them on a plate lined with paper towels to absorb any excess oil. While they are still hot, generously dust them all over with powdered sugar. The heat helps the sugar adhere for that perfect finish. Serve them right away while they're warm and at their gooiest.

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My favorite part of this whole recipe is the marshmallow itself. It’s such a humble candy, but when it’s enrobed in batter and hits that hot oil, it transforms into something magical. The first time my kids saw a plain white marshmallow become this golden, gooey treasure, their eyes lit up; that’s a kitchen memory I'll always cherish.

Serving Suggestions

The best way to serve these is hot and fresh, alongside an array of dipping sauces. A small bowl of melted milk chocolate, a warm salted caramel sauce, or even a tart strawberry coulis can elevate this simple treat to another level. For a fun, interactive dessert, set up a "dipping bar" and let everyone customize their own.

Ingredient Substitutions

While the recipe is best as written, you can make a few swaps in a pinch. If you're out of all purpose flour, a pancake mix can work as a base, though you may need to adjust the liquid. Any neutral oil with a high smoke point will work for frying, such as canola or peanut oil. You can also experiment with different extracts in the batter, like almond or maple, for a unique flavor twist.

Mastering the S'mores Variation

To create the ultimate deep fried s'mores experience, have a plate of finely crushed graham crackers ready next to your frying station. As soon as you pull the golden marshmallows from the oil, skip the paper towel and roll them directly in the graham cracker crumbs. The heat will help the crumbs stick. Once coated, place them on a serving plate and drizzle generously with melted chocolate.

Frequently Asked Questions

→ What kind of oil is best for deep frying marshmallows?

Vegetable oil or canola oil are great choices because they have a neutral flavor and high smoke point, ideal for deep frying.

→ How do I prevent the marshmallows from melting too quickly in the oil?

Make sure the marshmallows are cold before dipping them in the batter. Also, maintain the oil temperature at around 350°F (175°C) and don't overcrowd the pan.

→ What's the best way to dust the marshmallows with powdered sugar?

Dust the fried marshmallows immediately after removing them from the oil while they're still warm. This helps the powdered sugar adhere better.

→ Can I use different toppings instead of powdered sugar?

Absolutely! Melted chocolate, caramel sauce, crushed graham crackers, cookie crumbs, shredded coconut, or chopped nuts are all fantastic options. Get creative!

→ How long do deep fried marshmallows stay fresh?

Deep fried marshmallows are best enjoyed immediately. The longer they sit, the softer they become, so it's best to eat them while they're still warm and crispy.

→ Can I use mini marshmallows instead of jumbo ones?

Yes, you can! Just be aware that mini marshmallows will cook faster, so reduce the frying time accordingly. You might also want to use a toothpick instead of a skewer to dip them.