Deep Fried Marshmallows

Standing at the county fair booth, watching that silver cauldron bubble away, I was absolutely mesmerized. The vendor handed me a paper boat with three golden nuggets, still steaming, and that first bite changed everything about how I thought about marshmallows forever.

Last summer, my niece visited during fair season and demanded we recreate every carnival treat she remembered from childhood. These marshmallows were the clear winner, eaten standing around the stove while oil spattered and we laughed through our first few slightly burnt attempts.

Ingredients

• 12 large marshmallows: Room temperature works best, they coat more evenly than cold ones straight from the bag
• 1 cup all-purpose flour: The base that creates that essential crispy barrier
• 2 tbsp cornstarch: This little addition makes the shell extra crunchy, dont skip it
• 1 tbsp granulated sugar: Just enough to help the batter brown beautifully
• 1/2 tsp baking powder: Gives the batter that slight puff so its not too dense
• 1/4 tsp salt: Balances all that sugar with just a hint of contrast
• 3/4 cup cold sparkling water: The bubbles create a lighter, crispier coating than plain water ever could
• 1 large egg: Helps the batter cling to those slippery marshmallows
• Vegetable oil: You need enough for at least three inches of depth in your pot
• Powdered sugar: For that picture perfect snow dusted finish
• Chocolate or caramel sauce: Warm and ready for drizzling

Instructions

Get your oil ready first:

Pour vegetable oil into a deep pot until its about three inches deep, then heat it to 350°F, which usually takes around ten minutes over medium heat.

Whisk your dry ingredients together:

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

Mix up the wet ingredients:

Whisk the egg and cold sparkling water in a separate bowl, then pour this into your dry mixture and whisk until you have a smooth, slightly thick batter.

Coat those marshmallows:

Pat the marshmallows dry with paper towels if they feel sticky, then spear each one with a fork or skewer and dip it into the batter, turning until its completely covered.

Fry them in batches:

Carefully lower three or four coated marshmallows into the hot oil at a time, frying for about one to two minutes and turning them occasionally until they are golden brown all over.

Drain and serve immediately:

Lift them out with a slotted spoon and let them drain on paper towels for just a moment before dusting with powdered sugar and drizzling with your favorite sauce.

Save to Pinterest

My friend Sarah swears she ate twenty of these at our annual New Years Eve party, claiming they were the only thing that made midnight bearable. Now she texts me every December asking when marshmallow frying season begins again.

Making The Batter Perfectly

I learned the hard way that overmixing the batter creates a tough, chewy coating instead of that delicate crunch. A few small lumps are totally fine, and the sparkling water should stay as bubbly as possible, so open it right before you pour.

Frying Like A Pro

Never crowd your pot, even if it means frying in more batches than you would like. Each marshmallow needs room to float and crisp up evenly, and too many at once drops the oil temperature dramatically.

Serving Suggestions

These are absolutely meant to be eaten the moment they are cool enough to touch, that contrast between hot and cold is the whole point. Keep your sauces warm and have plenty of napkins ready.

• Crushed graham crackers pressed into the batter before frying add a s'mores twist
• A sprinkle of sea salt over the powdered sugar creates that sweet salty magic
• Fresh berries alongside cut through all that richness beautifully

Save to Pinterest

Somehow these simple puffs of sugar transform into something almost magical, the kind of treat that makes even the most ordinary Tuesday feel like a celebration.

Recipe FAQs

→ What makes the coating crispy?

The combination of sparkling water and cornstarch in the batter creates an exceptionally light, crispy exterior. The carbonation adds air bubbles while the cornstarch promotes crunchiness during frying.

→ Can I prepare these ahead of time?

These are best served immediately while hot and gooey. However, you can mix the batter up to an hour before frying. Keep it refrigerated and bring to room temperature before using.

→ What oil temperature should I use?

Maintain your oil at 350°F (175°C) for optimal results. Too cool and they'll absorb excess oil, too hot and the coating will burn before the marshmallow melts inside.

→ Can I bake these instead of frying?

Baking won't achieve the same crispy texture. For a lighter alternative, try air frying at 375°F for 5-7 minutes, though the coating will be less crunchy than deep-fried versions.

→ What dipping sauces work best?

Chocolate and caramel sauces are classic choices. For contrast, try raspberry coulis, strawberry sauce, or even a tangy cream cheese dip. Marshmallows also pair beautifully with nut butters.

→ How do I prevent marshmallows from melting too quickly?

Work quickly when dipping and keep marshmallows refrigerated until ready to use. The batter coating protects them during the brief frying time, sealing the heat inside for that perfect gooey center.