Deep Fried Marshmallows (Printable)

Golden crispy exterior with gooey sweet center. Perfect party treat ready in 20 minutes.

# What You'll Need:

→ Marshmallows

01 - 12 large marshmallows

→ Batter

02 - 1 cup all-purpose flour
03 - 2 tablespoons cornstarch
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 3/4 cup cold sparkling water
08 - 1 large egg

→ For Frying

09 - Vegetable oil, for deep frying

→ Optional for Serving

10 - Powdered sugar, for dusting
11 - Chocolate sauce or caramel sauce, for drizzling

# How to Make It:

01 - Pour vegetable oil into a deep pot or fryer and heat to 350°F.
02 - In a mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt until evenly combined.
03 - Whisk the egg and sparkling water in a separate bowl until blended. Pour into the dry ingredients and whisk until smooth and slightly thick.
04 - Pat the marshmallows dry. Using a fork or skewer, dip each marshmallow into the batter, turning to coat completely.
05 - Carefully lower the coated marshmallows into the hot oil in batches. Fry for 1–2 minutes, turning occasionally, until golden brown and crispy.
06 - Remove with a slotted spoon and drain on paper towels. Serve immediately, dusted with powdered sugar and drizzled with sauce if desired.

# Expert Advice:

01 -
  • The contrast between the crispy shell and molten center is absolutely magical
  • They come together in just 20 minutes with ingredients you probably already have
  • Everyone gets excited watching them puff up in the hot oil like little edible clouds
02 -
  • Work quickly once the batter is made because the sparkling water loses its carbonation and the batter will not puff up as well
  • Make sure your oil stays at 350°F because if it is too cool the marshmallows will melt before the batter sets
  • Never overcrowd the pot or the oil temperature will drop dramatically and you will end up with soggy, greasy marshmallows
03 -
  • Use a thermometer rather than guessing the oil temperature because it is the most critical factor for success
  • Let the excess batter drip off for a full 2 to 3 seconds before frying for the crispiest results

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