Introduction
Crispy Deep-Fried Marshmallows are a playful, indulgent dessert that perfectly balances texture and flavor. On the outside, they are golden and crunchy; on the inside, irresistibly gooey and molten. This treat is often associated with fairs and carnivals, but it is surprisingly easy to recreate at home with simple ingredients and minimal effort. I first made these as a fun experiment for a casual gathering, and they quickly became the highlight of the evening. The contrast between the crisp coating and the warm, stretchy marshmallow center is what makes them so addictive. They are quick to prepare, visually impressive, and endlessly customizable with different coatings and dipping sauces. Whether served as a party dessert, a sweet snack, or a creative twist on classic comfort food, deep-fried marshmallows deliver pure enjoyment in every bite.
Why You’ll Love This Recipe
This recipe is fast, fun, and incredibly satisfying. It requires only a few pantry staples and delivers dramatic results. The marshmallows cook in minutes, making them ideal for last-minute desserts. Their crispy exterior and gooey center appeal to both kids and adults.
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Crispy Deep-Fried Marshmallows: The Ultimate Gooey Delight
- Total Time: 15 minutes
- Yield: 20 pieces
- Diet: Vegetarian
Description
Crispy deep-fried marshmallows with a golden crunchy coating and an irresistibly gooey melted center—an indulgent fair-style dessert that’s quick and fun to make.
Ingredients
- 20 large marshmallows
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 3/4 cup milk
- 1 tsp vanilla extract
- Vegetable oil for frying
- Powdered sugar or chocolate sauce for serving (optional)
Instructions
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat egg, milk, and vanilla extract.
- Combine wet and dry ingredients to form a smooth batter.
- Dip each marshmallow into the batter, coating completely.
- Carefully place battered marshmallows into hot oil.
- Fry for 10–15 seconds per side until golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Dust with powdered sugar or drizzle with chocolate sauce if desired.
- Serve immediately while warm and gooey.
Notes
- Fry in small batches to prevent overcrowding.
- Work quickly—marshmallows melt fast.
- Serve immediately for best texture.
- Can be paired with caramel or berry sauce.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Deep-Frying
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Large marshmallows
Large marshmallows are ideal because they hold their shape during frying while creating a gooey center.
All-purpose flour
All-purpose flour forms the base of the coating and helps the batter adhere to the marshmallows.
Cornstarch
Cornstarch adds lightness and extra crispness to the coating.
Granulated sugar
Granulated sugar adds subtle sweetness to the batter and enhances browning.
Baking powder
Baking powder creates a light, airy coating that crisps beautifully when fried.
Milk
Milk helps form a smooth batter with the right consistency for coating.
Egg
Egg binds the batter and ensures it sticks evenly to the marshmallows.
Vanilla extract
Vanilla extract adds warmth and complements the sweetness of the marshmallows.
Vegetable oil
Vegetable oil is used for deep frying and provides even heat without overpowering flavor.
Powdered sugar
Powdered sugar is used for dusting and adds a classic finishing touch.
Directions
Begin by placing the marshmallows in the freezer for at least 30 minutes. This step helps them hold their shape during frying.
In a mixing bowl, whisk together the flour, cornstarch, granulated sugar, and baking powder. In a separate bowl, whisk the milk, egg, and vanilla extract. Combine the wet and dry ingredients to form a smooth, slightly thick batter.
Heat the vegetable oil in a deep pan or pot to 175°C (350°F). The oil should be deep enough to fully submerge the marshmallows.
Remove the marshmallows from the freezer and dip each one into the batter, coating it completely. Carefully lower the coated marshmallows into the hot oil, frying in small batches.
Fry for 30 to 45 seconds, turning gently, until golden and crisp. Remove with a slotted spoon and place on paper towels to drain excess oil. Dust with powdered sugar and serve immediately.
Equipment needed :
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe makes approximately 12 deep-fried marshmallows. Preparation time is about 10 minutes, with an additional 30 minutes for freezing. Frying time is 5 minutes total.
Variations and Customizations
Crispy deep-fried marshmallows are easy to customize. You can roll the batter-coated marshmallows in crushed cookies, graham cracker crumbs, or shredded coconut before frying for added texture. A pinch of cinnamon or cocoa powder in the batter adds extra flavor.
For serving, pair them with chocolate sauce, caramel sauce, or fruit coulis for dipping. You can also drizzle melted chocolate over the top instead of powdered sugar. If you want a more decadent version, sandwich the fried marshmallow between two cookies for a playful dessert twist.
Nutrition and Dietary Info
The following nutrition information is approximate and based on one fried marshmallow.
| Nutrient | Amount per serving |
|---|---|
| Calories | 120 kcal |
| Protein | 2 g |
| Carbs | 18 g |
| Fat | 5 g |
| Saturated fat | 1 g |
| Fiber | 0 g |
| Sugar | 10 g |
| Sodium | 60 mg |
Expert Tips & Customizations
Freeze before frying
Chilling prevents the marshmallows from melting too quickly.
Maintain oil temperature
Correct temperature ensures crisp coating without burning.
Fry in small batches
Overcrowding lowers oil temperature and affects texture.
Serve immediately
These are best enjoyed hot and fresh.
Use neutral oil
A mild oil keeps flavors clean and balanced.
Storage/reheating
Deep-fried marshmallows are best served immediately. Storage and reheating are not recommended, as the coating softens and the marshmallow loses its gooey texture.
FAQs
Why freeze the marshmallows?
Freezing helps them maintain shape while frying.
Can I use mini marshmallows?
Large marshmallows work best for even frying.
What oil is best for frying?
Vegetable or canola oil is ideal.
Can I air fry these?
Deep frying is recommended for best texture.
Are they very sweet?
They are sweet but balanced by the crisp coating.
Can I make them ahead of time?
No, they should be served fresh.
What dipping sauces work well?
Chocolate, caramel, and berry sauces pair nicely.
Why did mine burst?
Oil may have been too hot or marshmallows not chilled.
Can I add flavor to the batter?
Yes, cinnamon or cocoa powder works well.
Are these safe for kids?
Yes, but serve slightly cooled to avoid burns.
Conclusion
Crispy Deep-Fried Marshmallows are a fun, indulgent dessert that delivers maximum enjoyment with minimal effort. With their golden exterior and gooey center, they are perfect for parties, special treats, or anytime you want something playful and unforgettable. Once you try them fresh and warm, they are sure to become a favorite guilty pleasure.
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