Deep Fried Marshmallows

The first time I encountered deep fried marshmallows was at a summer fair where the smell of sugar hitting hot oil stopped me in my tracks. I watched, mesmerized, as puffy white clouds disappeared into bubbling oil only to emerge as golden nuggets of pure joy. Taking that first bite—crisp shell giving way to molten sweetness—I knew I had to recreate this magic in my own kitchen. Now they've become my go-to treat whenever I need to turn an ordinary evening into something celebratory.

I made these for a game night once, setting up a little frying station on the counter while friends gathered around. The sound of sizzling batter filled the room, and suddenly everyone abandoned their cards to hover near the pot. We ended up eating them standing up, fingers sticky with powdered sugar, laughing as we burned our tongues just a little because we couldn't wait for them to cool. That night they became more than dessert—they were the whole party.

Ingredients

• 12 large marshmallows: Room temperature marshmallows coat more evenly and hold their shape better during frying
• 1 cup all-purpose flour: Creates the foundation for a light, crispy shell that shatters beautifully when you bite in
• 2 tbsp cornstarch: This secret ingredient makes the batter extra crisp and prevents it from becoming soggy too quickly
• 1 tbsp granulated sugar: Adds just enough sweetness to complement the marshmallow without making it cloying
• 1/2 tsp baking powder: Gives the batter a slight lift for that perfect puffy coating
• 1/4 tsp salt: Balances all the sugar and keeps the flavors from becoming one-dimensional
• 3/4 cup cold sparkling water: The bubbles create an incredibly light, airy batter that fries up phenomenally crisp
• 1 large egg: Helps the batter cling to the marshmallows and contributes to a golden color
• Vegetable oil for frying: Neutral oil lets the marshmallow flavor shine while handling high heat beautifully
• Powdered sugar and sauce for serving: These finishing touches transform simple fried treats into something restaurant-worthy

Instructions

Get your oil bubbling:

Pour enough vegetable oil into a deep pot or Dutch oven to reach about three inches up the sides and heat it to 350°F. I learned the hard way that too little oil means uneven cooking, so dont skimp here.

Whisk the dry ingredients:

In a medium bowl, combine the flour, cornstarch, sugar, baking powder, and salt until theyre thoroughly blended.

Make the bubbly batter:

In another bowl, whisk the egg and cold sparkling water together until frothy, then pour this mixture into your dry ingredients and whisk just until smooth. The batter should be thick enough to coat a spoon but still pourable.

Prep your marshmallows:

Pat the marshmallows dry with paper towels because excess moisture makes the batter slide right off. Thread each one onto a skewer or hold it with a fork for easy dipping.

Dip and fry:

Dip each marshmallow into the batter, letting excess drip off briefly, then carefully lower it into the hot oil. Fry only three or four at a time so the oil temperature doesnt drop too dramatically.

Watch for gold:

Fry for one to two minutes, turning them occasionally with your slotted spoon until theyre an even golden brown all over. They go from perfectly golden to burned remarkably fast, so stay focused.

Drain and serve:

Lift them out with a slotted spoon and let them drain on paper towels for just a minute before dusting generously with powdered sugar. Theyre at their absolute best when theyre still warm and slightly molten inside.

Save

My daughter now requests these for every sleepover, and I've learned to double the recipe because word always spreads. There's something about standing around a steaming pot, waiting for that perfect golden color to emerge, that brings people together. The moment when someone takes that first bite, eyes widening at the hot marshmallow explosion inside—that's the magic that keeps me making them again and again.

Getting That Perfect Crunch

The sparkling water in this batter isn't just a gimmick—it genuinely creates a lighter, crisper coating than regular tap water. I discovered this accidentally when I ran out of still water one day, and the difference was so remarkable that I never went back. The carbonation creates tiny bubbles in the batter that expand when they hit the hot oil, resulting in that incredibly delicate, shatteringly crisp shell that makes these so addictive.

Flavor Twists That Work

Sometimes I roll the marshmallows in crushed graham crackers before dipping them in batter, which creates this s'mores flavor profile that people absolutely lose their minds over. Other times I add a teaspoon of vanilla extract to the batter for a more sophisticated taste. Once I even tried dipping them in cinnamon sugar while they were still hot, which gave them a churro-like quality I still dream about.

Serving Suggestions That Impress

While these are fantastic on their own, a little thoughtful plating elevates them from fair food to dinner party dessert. I like to arrange them on a wooden board with small bowls of warm chocolate sauce and fresh raspberries for dipping and color contrast. The tart berries cut through all that sweetness beautifully.

• Set up a toppings bar so guests can customize their own
• Pair with vanilla ice cream for an over-the-top dessert
• Make them the grand finale of a summer barbecue menu

Save

These deep fried marshmallows have a way of turning ordinary moments into celebrations. Whether you're making them for a crowd or just treating yourself on a Tuesday night, I hope they bring as much joy to your kitchen as they have to mine.

Recipe FAQs

→ 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 melts to gooey perfection without burning the exterior.

→ Can I make these ahead of time?

These are best served immediately after frying for maximum crispiness. The warm gooey center is at its peak right after cooking. If needed, you can prepare the batter ahead and store it refrigerated for up to 2 hours before frying.

→ Why use sparkling water in the batter?

Cold sparkling water creates bubbles in the batter, resulting in a lighter, crispier coating. The carbonation helps achieve that delicate crunch that pairs perfectly with the soft marshmallow interior.

→ What sauces work best for serving?

Chocolate sauce and caramel are classic choices, but get creative with raspberry coulis, peanut butter sauce, or even warm berry compote. The tangy fruit options cut through the sweetness beautifully.

→ Can I use different marshmallow sizes?

Large marshmallows work best as they hold their shape during frying. Mini marshmallows may melt too quickly, while jumbo ones might not cook through evenly. Stick to standard large size for the ideal texture balance.

→ How do I prevent marshmallows from dissolving in the batter?

Work quickly when dipping—coat each marshmallow and immediately place it in the hot oil. Don't let marshmallows sit in the batter too long, as prolonged moisture exposure can cause them to break down before frying.