Deep Fried Marshmallows

The first time I made these, I was hosting a last-minute game night and realized I had nothing sweet to serve. My grandmother had mentioned something about frying marshmallows at county fairs back in the 1950s, so I decided to experiment with whatever I had in the pantry. When that first batch hit the hot oil, the kitchen filled with this incredible toasted sugar aroma that had everyone wandering in from the living room. Now they are the most requested treat whenever friends come over.

I made these for my daughter's birthday sleepover last year, and I swear the squeals when the girls bit into that warm, gooey center could have been heard three houses down. One of them admitted she had been skeptical about fried marshmallows but ended up eating four straight off the paper towel-lined plate. That moment of watching twelve-year-olds discover something completely new and wonderful in the kitchen is exactly why I love sharing this recipe.

Ingredients

• 12 large marshmallows: Standard-sized marshmallows work perfectly here, just make sure they are fresh and not dried out
• 1 cup all-purpose flour: The backbone of our crispy batter, giving it structure without becoming too heavy
• 2 tbsp cornstarch: This secret ingredient creates that extra crunch that makes the first bite so satisfying
• 1 tbsp granulated sugar: Just enough to enhance the natural sweetness without becoming cloying
• 1/2 tsp baking powder: Helps the batter puff up beautifully around the marshmallow as it fries
• 1/4 tsp salt: Balances the sweetness and makes all the flavors pop
• 3/4 cup cold sparkling water: The carbonation creates an incredibly light and airy batter texture
• 1 large egg: Binds everything together and helps the batter adhere to the marshmallows
• Vegetable oil: For deep frying, enough to fill your pot about 3 inches deep
• Powdered sugar: For that beautiful snowy finish that makes them look irresistible
• Chocolate or caramel sauce: Because everything is better with a little drizzle of something decadent

Instructions

Get your oil ready:

Pour vegetable oil into a deep pot or Dutch oven until it is about 3 inches deep, then heat it to 350°F using a kitchen thermometer for accuracy.

Whisk together the dry ingredients:

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

Prepare the wet mixture:

In a separate bowl, whisk the egg and cold sparkling water together until frothy, then pour into the dry ingredients.

Mix your batter:

Whisk the wet and dry ingredients together until you have a smooth, slightly thick batter with small bubbles throughout.

Prep your marshmallows:

Pat the marshmallows dry with paper towels if they feel sticky, then spear each one with a fork or skewer for easy dipping.

Coat each marshmallow:

Dip each marshmallow into the batter, gently swirling to coat completely and letting any excess drip off for a thin, even layer.

Fry to golden perfection:

Carefully lower the coated marshmallows into the hot oil, working in batches of 4 to avoid crowding, and fry for 1 to 2 minutes until golden brown all over.

Drain and serve:

Lift the fried marshmallows out with a slotted spoon, let them drain on paper towels for just a moment, then dust generously with powdered sugar while still warm.

Save

These became a Christmas Eve tradition in our house after the year my brother showed up with store-bought versions that were disappointing. The next year I made them homemade, and now nobody will accept anything else. There is something so special about gathering around the stove, watching them bob in the hot oil, and eating them fresh out of the fryer while they are still too hot to eat comfortably but too good to wait.

Making The Perfect Batter

I have learned that the sparkling water temperature makes all the difference in achieving that restaurant-quality crunch. The carbonation creates tiny bubbles in the batter that expand when they hit the hot oil, resulting in that impossibly light and crispy exterior we are all after. I keep my sparkling water in the fridge until the very last second, and I never use tap water as a substitute because the texture simply is not the same.

Serving Suggestions

While powdered sugar is classic, I have discovered that rolling them in cinnamon sugar immediately after frying creates a churro-inspired version that is absolutely addictive. A drizzle of warm chocolate sauce or salted caramel takes them over the top, but I have also served them alongside fresh berries and vanilla ice cream for a more elegant dessert presentation.

Storage And Make-Ahead Tips

These are definitely best served immediately, but you can prepare the batter up to an hour ahead and keep it covered in the refrigerator until you are ready to fry. The marshmallows can also be prepped on skewers in advance, covered loosely with plastic wrap to prevent them from drying out.

• The batter can be made ahead and stored for up to 1 hour before use
• Fry these just before serving because they lose their signature crunch within 15 minutes
• Never refrigerate leftover fried marshmallows because the texture becomes unpleasantly tough

Save

There is nothing quite like biting into something that transforms simple marshmallows into an unforgettable experience. I hope these bring as much joy to your kitchen as they have to mine.

Recipe FAQs

→ What temperature should I fry marshmallows at?

Heat your oil to 350°F (175°C) for optimal frying results. This temperature ensures the batter becomes golden and crispy while the marshmallow inside melts into a gooey center without burning the exterior.

→ Can I make the batter ahead of time?

For the best results, make the batter fresh just before frying. The sparkling water provides essential carbonation that creates the light, crispy texture. If prepared ahead, the batter may lose some of its fluffiness.

→ What dipping sauces work best with fried marshmallows?

Chocolate sauce and caramel sauce are classic choices that complement the sweetness perfectly. For contrast, try raspberry coulis for tartness or peanut butter sauce for nutty richness. A simple powdered sugar dusting also works wonderfully on its own.

→ How do I prevent the marshmallows from melting too much?

Keep your marshmallows refrigerated until ready to dip, and work quickly when coating them in batter. Fry them immediately after coating. The short 1-2 minute frying time creates a crispy shell before the marshmallow can completely melt away.

→ Can I use regular water instead of sparkling water?

You can substitute regular water, but the texture won't be as light and crispy. The carbonation in sparkling water creates air bubbles in the batter, resulting in a delicate, tempura-like coating that regular water cannot achieve.

→ What's the best way to coat the marshmallows evenly?

Use a fork or skewer to hold each marshmallow, dipping it into the batter and rotating gently to ensure full coverage. Let excess batter drip off briefly before carefully lowering into the hot oil. Pat marshmallows dry first for better batter adhesion.