Deep Fried Marshmallows Recipe

Why You’ll Love This Recipe

I love how simple yet impressive these deep fried marshmallows are. The pancake batter creates a light, golden crust around each marshmallow, while the inside stays molten and sweet. They take just minutes to make and are a guaranteed crowd-pleaser. Plus, I get to customize them with toppings like whipped cream, chocolate syrup, and sprinkles—it’s dessert fun at its best.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Jumbo marshmallows
Pancake mix
1 egg
Milk (amount varies based on pancake mix consistency)
Vegetable oil (for frying and a small drizzle for batter)
Whipped cream (optional)
Chocolate syrup
Sprinkles

Directions

1. I heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot over medium heat until it reaches 350°F (175°C).

2. In a medium bowl, I whisk together the pancake mix, egg, milk, and a small drizzle of vegetable oil until the batter is smooth and thick enough to coat a marshmallow without dripping too much.

3. I dip each jumbo marshmallow into the batter, coating it completely, and gently shake off the excess.

4. Using tongs or a slotted spoon, I carefully lower each marshmallow into the hot oil. I fry them for 30 seconds to 1 minute, turning occasionally, until they’re golden brown on all sides.

5. I remove them with a slotted spoon and let them drain on a plate lined with paper towels.

6. While they’re still warm, I top them with a swirl of whipped cream, a drizzle of chocolate syrup, and a generous sprinkle of colorful sprinkles.

Servings and timing

This recipe makes about 12 servings and takes around 12 minutes from start to finish—perfect for a quick and fun dessert fix.

Variations

When I want to change it up, I sometimes dip the marshmallows in crushed graham crackers before frying for a s’mores-inspired version. I’ve also tried rolling them in crushed nuts or coconut flakes after frying for extra crunch. For a more grown-up twist, I drizzle them with caramel sauce and a pinch of sea salt.

Storage/Reheating

These treats are best enjoyed fresh while warm and gooey. I don’t recommend storing them, as the marshmallows can harden and lose their texture. If I do need to reheat them, I pop them in the oven at 300°F for a few minutes to gently warm the inside and re-crisp the coating—just don’t microwave, or they can become rubbery.

FAQs

Can I use mini marshmallows instead?

I prefer jumbo marshmallows for this recipe since they hold their shape better and give a gooier center. Mini ones tend to melt too quickly when fried.

What kind of pancake mix should I use?

Any standard pancake mix works well. I just make sure to follow the instructions for a thicker batter so it sticks to the marshmallows.

Can I fry these in an air fryer?

I’ve tried it, but traditional deep frying gives the best results for a crisp, golden crust. Air frying can work, but the texture isn’t quite the same.

Do I need a candy thermometer for the oil?

I find it helpful to monitor the temperature and avoid overheating the oil, but if I don’t have one, I drop in a small bit of batter—if it sizzles and floats right away, the oil is ready.

Can I prepare these ahead of time?

These are best made and served immediately. The texture is all about the contrast between crispy coating and gooey center, which is hard to preserve over time.

Conclusion

Deep Fried Marshmallows are one of those desserts I love pulling out when I want to wow guests or treat myself to something nostalgic and fun. The crispy shell, molten center, and playful toppings make every bite unforgettable. Quick, easy, and endlessly customizable, this recipe brings all the joy of a fairground treat straight to my kitchen.