“My sister-in-law took one bite and came running over to me asking for the recipe.”
Deep-Fried Marshmallows: A Gooey, Golden Delight
Ever wondered what happens when a marshmallow takes a dip in hot oil? It turns into a crispy-on-the-outside, gooey-on-the-inside masterpiece that’s part campfire nostalgia, part carnival indulgence. These deep-fried treats are playful, indulgent, and dangerously delicious. But remember—hot oil demands serious attention, so cook with care.
🧾 Ingredients
| Ingredient | Quantity |
|---|---|
| Large Marshmallows | 1 bag |
| Pancake Mix | 1 cup |
| Water | ½ cup |
| Vanilla Extract | 1 teaspoon |
| Graham Cracker Crumbs | 1 cup |
| Vegetable or Canola Oil | Enough for frying |
| Powdered Sugar (optional) | For dusting |
| Chocolate Sauce (optional) | For dipping |
👨🍳 How to Make Them
1. Heat Your Oil
Begin by heating oil in a deep pot or fryer to 375°F (190°C).
Safety First: Never walk away while heating oil.
2. Make the Batter
Whisk together pancake mix, water, and vanilla extract in a medium bowl until smooth. This will coat the marshmallows.
3. Set Up the Crumb Station
Pour graham cracker crumbs into a shallow dish for rolling.
4. Prepare the Marshmallows
Tip: Marshmallows can puff or burst in hot oil, so it’s a good idea to thread them on skewers or toothpicks to help control the cooking and heat flow.
Dip each marshmallow into the batter, then roll it in graham crumbs for a crisp finish.
5. Fry in Small Batches
Make sure your oil stays between 350°F–375°F (175°C–190°C). Carefully drop one or two marshmallows at a time into the oil. Avoid crowding—too many will cool the oil down and affect the crispiness.
Cook Time: 30–60 seconds, just until golden and puffed.
6. Drain and Cool
Remove marshmallows with a slotted spoon and place them on paper towels to soak up excess oil.
7. Serve with Style
Let them cool just slightly (they’ll be molten inside). Dust with powdered sugar and offer a side of chocolate sauce for dipping.
🔥 Frying Safety Tips
- Always keep an eye on your oil temperature.
- Never overload the fryer or pot.
- Use long utensils to protect from oil splatter.
- Keep a kitchen fire extinguisher nearby, just in case.
