Deep Fried Marshmallows with Powdered Sugar, Whipped Cream, and Chocolate Drizzle Recipe

Introduction

Deep fried marshmallows are a deliciously crispy and gooey treat perfect for satisfying your sweet tooth. Coated in a light buttermilk pancake batter and fried until golden, they make a fun and indulgent dessert or snack. Serve them with whipped cream and chocolate sauce for an extra special touch.

Ingredients

• 20 large marshmallows, frozen
• ⅔ cup whole milk
• 1 large egg, room temperature
• ¼ teaspoon vanilla extract
• 1 ⅓ cups buttermilk pancake mix (Pearl Milling Company brand recommended)
• Canola oil, for frying
• Powdered sugar, sifted, for dusting
• Whipped cream, for serving
• Chocolate sauce, for serving
• Rainbow jimmie sprinkles, for garnish

Instructions

1. Step 1: Place the marshmallows in the freezer for at least 30 minutes to keep them firm during frying.
2. Step 2: Line a large rimmed baking sheet with paper towels and a wire rack; set aside to drain fried marshmallows.
3. Step 3: Heat canola oil in a large heavy-duty pot to a depth of 3-4 inches, or fill an electric deep fryer to the recommended line. Heat the oil to 375°F, monitoring with a candy thermometer if using a pot stovetop setup.
4. Step 4: In a small bowl, whisk together the whole milk, egg, and vanilla extract until fully combined.
5. Step 5: Place the buttermilk pancake mix in a large bowl and create a well in the center. Pour the milk mixture into the well and gently whisk until just combined; the batter should be thick and slightly lumpy.
6. Step 6: Add 4 to 5 frozen marshmallows to the batter. Using your fingers, coat each marshmallow thoroughly on all sides.
7. Step 7: Carefully drop the coated marshmallows into the hot oil. Fry for 25-30 seconds per side until lightly golden brown, using a large slotted spoon to gently flip as needed.
8. Step 8: Remove the fried marshmallows with the slotted spoon and place them on the prepared baking sheet to drain excess oil. Repeat the battering and frying process until all marshmallows are cooked.
9. Step 9: Serve the deep fried marshmallows on a plate dusted with powdered sugar. Optional toppings include whipped cream, chocolate sauce, and rainbow jimmie sprinkles.

Tips & Variations

• Freezing the marshmallows beforehand helps them hold their shape and prevents melting too quickly during frying.
• For extra flavor, add a pinch of cinnamon or nutmeg to the pancake batter.
• Use flavored marshmallows or add a splash of flavored extract to the batter for a twist.

Storage

Deep fried marshmallows are best enjoyed immediately for optimal crispness and gooey texture. If you need to store leftovers, place them in an airtight container at room temperature for up to 1 day. Reheat briefly in a hot oven (350°F for 3-5 minutes) to restore some crispness, but avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of frozen?

Using frozen marshmallows is recommended because it helps them maintain their shape during frying. Regular marshmallows may melt too quickly and lose their texture.

What oil is best for deep frying these marshmallows?

Canola oil is ideal due to its neutral flavor and high smoke point, making it safe for frying at 375°F. Other oils with high smoke points, like vegetable or peanut oil, can also be used.

Deep Fried Marshmallows with Powdered Sugar, Whipped Cream, and Chocolate Drizzle Recipe

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★★★★★

4.9 from 59 reviews

These Deep Fried Marshmallows are a fun and indulgent treat featuring frozen marshmallows coated in a fluffy buttermilk pancake batter, then quickly fried to a golden crisp. Finished with powdered sugar, whipped cream, chocolate sauce, and colorful sprinkles, they’re a delightful dessert perfect for parties or a special snack.

• Author: rami
• Prep Time: 40 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 20 deep fried marshmallows 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Marshmallows

• 20 large marshmallows, frozen

Batter

• ⅔ cup whole milk
• 1 large egg, room temperature
• ¼ teaspoon vanilla extract
• 1 ⅓ cups buttermilk pancake mix (Pearl Milling Company brand recommended)

Frying & Toppings

• Canola oil (enough for 3-4 inches deep in pot or per fryer fill line)
• Powdered sugar, sifted, for dusting
• Whipped cream, for serving
• Chocolate sauce, for drizzling
• Rainbow jimmie sprinkles, for garnish

Instructions

1. Freeze Marshmallows: Place the marshmallows in the freezer for at least 30 minutes prior to frying to keep them firm during the process.
2. Prepare Drainage: Line a large rimmed baking sheet with paper towels and set a wire rack on top to drain excess oil after frying.
3. Heat Oil: Fill a large heavy-duty pot with canola oil to 3-4 inches deep or use the fill line if using an electric deep fryer. Heat the oil to 375°F, monitoring with a candy thermometer if using a pot to maintain 365°F to 375°F.
4. Make Wet Mixture: In a small bowl, whisk together the whole milk, egg, and vanilla extract until the egg is fully incorporated.
5. Prepare Batter: In a large bowl, add the buttermilk pancake mix and create a well in the center. Pour the milk mixture into the well and gently whisk just until combined. Batter should be slightly lumpy and thicker than traditional pancake batter for best coating.
6. Coat Marshmallows: Add 4 to 5 frozen marshmallows to the batter bowl and fully coat each marshmallow on all sides using your fingers.
7. Fry Marshmallows: Carefully drop the coated marshmallows into the hot oil. Fry for 25-30 seconds per side (about 1 minute total) until lightly golden brown. Flip gently with a slotted spoon if needed for even cooking.
8. Drain Excess Oil: Using a large slotted spoon, transfer the fried marshmallows to the prepared wire rack over the baking sheet to drain off oil. Repeat coating and frying until all marshmallows are cooked.
9. Serve: Arrange fried marshmallows on a large plate and dust lightly with powdered sugar. Optionally, serve individual portions topped with whipped cream, drizzled chocolate sauce, and rainbow sprinkles for extra fun and flavor.

Notes

• Freezing marshmallows helps them maintain shape and prevents them from melting too quickly during frying.
• Maintain oil temperature between 365°F and 375°F to ensure a golden crisp exterior without absorbing too much oil.
• The batter should be thick and slightly lumpy; overmixing makes a tough coating.
• Use a slotted spoon for safe handling and drainage of fried marshmallows.
• Serve immediately for best texture and flavor, as fried marshmallows are best enjoyed warm.

Keywords: deep fried marshmallows, fried dessert, marshmallow recipe, buttermilk pancake batter, fun dessert, party treat, chocolate drizzle