Irresistible Deep-Fried Marshmallows Recipe

 

Transform fluffy marshmallows into warm, molten, golden-brown puffs of joy. This easy recipe combines a crispy, cinnamon-kissed crust with a gooey, melted center for a truly unforgettable dessert.

Yields: About 12-15 marshmallows
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients

• 1 bag (10 oz) large marshmallows

• 1 cup pancake mix

• ½ cup cold water

• 1 tsp vanilla extract

• 1 cup graham cracker crumbs

• 1 tsp ground cinnamon (optional, but recommended!)

• Vegetable or canola oil, for frying (about 4-6 cups)

• Powdered sugar, for dusting

• Chocolate or caramel sauce, for dipping

• Directions

  1. Heat the Oil: In a deep, heavy-bottomed pot or a deep fryer, heat 2-3 inches of oil to 375°F (190°C). Use a cooking thermometer to monitor the temperature. Safety first: Never leave hot oil unattended.

  2. Create the Batter & Coating: While the oil heats, whisk the pancake mix, cold water, and vanilla extract in a medium bowl until a smooth, lump-free batter forms. In a separate shallow dish (like a pie plate), combine the graham cracker crumbs with the cinnamon (if using).

  3. Coat the Marshmallows:

  • For easy handling, insert a skewer or long toothpick into each marshmallow.

  • Working with one at a time, dip a marshmallow completely into the batter, allowing any excess to drip off.

  • Immediately roll it in the graham cracker crumbs until fully and evenly coated. For a extra-thick crust, you can double-dip: repeat the batter and crumb steps once more.

  4. Fry to Golden Perfection:

  • Carefully lower 2-3 coated marshmallows into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature.

  • Fry for 30 to 60 seconds, turning once if needed, until the exterior is a deep, golden brown and crisp.

  5. Drain and Serve:

  • Using a slotted spoon or spider strainer, gently remove the fried marshmallows and transfer them to a plate lined with paper towels to drain for a minute. Caution: The melted marshmallow inside will be extremely hot.

  • Let them cool for just a moment, then dust generously with powdered sugar. Serve immediately with chocolate or caramel sauce for dipping