Deep Fried Marshmallows

The summer our air conditioner broke, we spent most evenings on the back porch trying to catch any hint of a breeze. My daughter discovered that if you toasted marshmallows over a candle, they got just crispy enough to satisfy that craving for something warm and sweet. When I finally figured out we could replicate that crispy gooey magic in the fryer, it became our new favorite way to end a hot day.

Last Halloween, we set up a fryer station on the driveway and the neighborhood kids went absolutely wild for these. Something about watching the marshmallows sizzle and turn golden brown had everyone crowded around, mesmerized. Now every time we host a party, someone inevitably asks if were making those incredible fried marshmallows again.

Ingredients

• 12 large marshmallows: The bigger ones give you that perfect ratio of crispy coating to gooey center
• 1 cup (125 g) all-purpose flour: Forms the foundation of your batter, creating that essential crunch
• 2 tbsp cornstarch: The secret to extra crispiness that doesnt get soggy
• 1 tbsp granulated sugar: Helps the batter golden beautifully and adds subtle sweetness
• 1/2 tsp baking powder: Creates tiny bubbles in the batter for that light-as-air texture
• 1/4 tsp salt: Balances the sweetness so every bite tastes complete
• 3/4 cup (180 ml) cold sparkling water: The carbonation makes the batter incredibly light and airy
• 1 large egg: Helps the batter cling to the marshmallows while they fry
• Vegetable oil for deep frying: Neutral oil lets the marshmallow flavor shine through
• Powdered sugar for dusting: The snow-white finish makes them look irresistible
• Chocolate sauce or caramel sauce for drizzling: Takes these over the top into dessert heaven

Instructions

Get your oil ready:

Pour vegetable oil into a deep pot or fryer until its about 3 inches deep and heat to 350°F (175°C). The oil is ready when a small drop of batter sizzles immediately and floats to the top.

Whisk together your dry ingredients:

In a mixing bowl, combine the flour, cornstarch, sugar, baking powder, and salt until everything is evenly distributed.

Mix the wet ingredients:

In a separate bowl, whisk the egg and cold sparkling water until combined, then pour into your dry ingredients. Whisk just until you have a smooth batter thats slightly thick.

Prepare your marshmallows:

Pat the marshmallows dry with paper towels if they feel sticky. Use a fork or skewer to dip each marshmallow into the batter, turning to coat completely.

Fry them to golden perfection:

Carefully lower the coated marshmallows into the hot oil, working in batches so you dont crowd the pot. Fry for 1-2 minutes, turning occasionally, until deep golden brown and crisp.

Drain and serve immediately:

Lift the marshmallows out with a slotted spoon and let them drain briefly on paper towels. Dust with powdered sugar and drizzle with your favorite sauce while still warm.

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My grandmother always said dessert should make you close your eyes and sigh, and these do exactly that. The first time I served them at book club, the conversation stopped completely as everyone took that first bite and experienced the incredible crunch followed by warm, gooey perfection.

Getting That Perfect Crunch

The batter needs to be just thick enough to coat the marshmallows without dripping off immediately. If it seems too thin, let it rest for five minutes and it will thicken up naturally as the flour hydrates.

Temperature Secrets

I keep an instant-read thermometer near the stove because the oil temperature makes all the difference. Too cool and the batter gets greasy, too hot and the outside burns before the marshmallow inside warms through.

Serving Ideas

These disappear fastest when served still warm with plenty of dipping options on the table. Ive found that having three different sauces lets everyone customize their perfect bite.

• Sprinkle a tiny pinch of sea salt over the powdered sugar for salted caramel vibes
• Crushed graham crackers mixed with a little sugar make an incredible coating alternative
• Let guests build their own sundaes with ice cream and these on top

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There is something genuinely joyful about watching people bite into these for the first time. That moment of surprise when the crispy exterior gives way to warm gooey marshmallow is pure dessert magic.

Recipe Questions & Answers

→ What temperature should the oil be for frying?

Heat your vegetable oil to 350°F (175°C) for optimal results. This temperature ensures the batter crisps quickly while the marshmallow inside becomes perfectly gooey without burning the exterior.

→ Can I make the batter ahead of time?

For best results, prepare the batter immediately before frying. The sparkling water creates bubbles that help achieve a light, crispy texture, so fresh batter yields the crunchiest coating on your marshmallows.

→ Why use sparkling water in the batter?

The carbonation in sparkling water creates tiny air pockets in the batter, resulting in a lighter, crispier coating. This technique gives your fried marshmallows that perfect crunch while remaining delicate and not overly heavy.

→ What sauces pair well with these?

Chocolate sauce, caramel, raspberry coulis, or peanut butter sauce all complement the sweet marshmallow center beautifully. The warm, gooey interior melts these toppings perfectly, creating an indulgent combination.

→ Can I air fry these instead of deep frying?

While air frying is possible, you won't achieve the same crispy exterior as traditional deep frying. The hot oil creates the signature golden crunch that perfectly contrasts with the soft, melting marshmallow inside.

→ How do I prevent marshmallows from melting too much?

Work quickly when dipping and keep the oil at the correct temperature. The batter creates a protective barrier, and frying for just 1-2 minutes ensures the outside crisps before the marshmallow completely liquefies.