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Gooey Carnival-Style Deep Fried Marshmallows
I was inspired after tasting these at a fair and wanted to whip up my own version for friends and family. These deep fried marshmallows basically let you bring that festival flair into your own kitchen. Once you crunch into the crispy shell and reach that melty middle you'll totally get why everyone's obsessed. Pile on whipped cream chocolate drizzle and bright sprinkles and you've got a total dessert party on a plate.
One Irresistible Sweet Kitchen Experience
Honestly these marshmallows are so easy to throw together but always make the day feel special. My kids' smiles light up the whole place whenever we make a batch. They're awesome for sleepovers birthdays or any time you need a fun and different sweet treat. And the coolest part? Pick your toppings and make each batch unique to you.
Grab These Ingredients
- Sprinkles: Toss them on for a fun pop of color.
- Vegetable Oil: You'll need it for frying up the marshmallows nice and crispy.
- Egg: Makes the batter stick perfectly.
- Milk: Use whole milk if you want an extra rich batter.
- Pancake Mix: Coats the marshmallows for that perfect crunch.
- Jumbo Marshmallows: Big ones are key here—trust me on this one.
Making Sweet Magic
- Serve:
- Pile on your favorite toppings and get them while they're still hot.
- Fry Marshmallows:
- Let them sizzle in the oil and gently roll them until they're evenly golden.
- Coat Marshmallows:
- Dunk each marshmallow into the batter so they're all the way covered.
- Prepare Batter:
- Whisk pancake mix with milk and egg until the mixture's totally smooth.
- Heat Oil:
- Heat your oil in a big pot and wait for it to hit 350°F before starting.
My Top Marshmallow Hacks
Stick to using jumbo marshmallows tiny ones just aren't as good for this. Check your oil temp often if it's too high they'll end up burnt if it's too low they're just greasy and sad. Keep moving them around as they fry so every side turns out golden and perfect.
Why Not Make Them Epic
Our favorite move is to pour warm chocolate over the top then swirl on a big cloud of whipped cream. Every so often we squish one between graham crackers and chocolate for the best s'mores you can imagine. Let people choose their toppings that's where the fun happens.
Catch Them Fresh and Warm
You wanna eat these as soon as they're done for the ultimate crispy-outside gooey-inside combo. Only make as many as you need since they don't hold up well left over but honestly you'll see they disappear right away anyway.
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Frequently Asked Questions
- → Why is my batter falling off in the oil?
Check your oil's hot enough (aim for 350°F) and really coat those marshmallows all over. Batter should stick—if it's sliding off, just mix in a touch more pancake mix so it's thicker.
- → Can I make these ahead of time?
They're best hot and fresh! If you leave them out, the outside goes soft. Fry 'em up right before you serve for the best crunch.
- → What's the best way to prevent oil splatter?
Use a deep pot, get your oil temperature right, and lay marshmallows in easy. Don't jam the pot full, and if oil popping's a pain, use a splatter guard.
- → Can I use mini marshmallows instead?
Stick with the big marshmallows—minis just melt away too quick! Jumbos get you that heavenly gooey middle and crisp outside.
- → Why did my marshmallows deflate?
Don't overdo the frying—just 30-60 seconds is usually all it takes. If you cook too long, the marshmallows melt into mush and lose their puff.