Deep Fried Marshmallows

My niece dared me to make carnival food at home last summer, and these deep fried marshmallows became an instant obsession. The way the hot oil transforms that soft, pillowy exterior into something shatteringly crisp while the center turns into molten sugar is nothing short of magical. Now every time I heat up the fryer, my neighbor's kids somehow appear at the back door like they've got some sort of dessert radar.

I made these for my book club last month, and we ended up sitting around the fryer, eating them straight from the paper towels while they were still too hot. Someone mentioned how the batter reminded them of tempura, and suddenly we were all debating whether these counted as American fair food or some international mashup. The powdered sugar dusting everyones dark sweaters was absolutely worth it.

Ingredients

• 12 large marshmallows: Regular sized marshmallows work, but the big ones give you that satisfying ratio of crisp exterior to molten interior
• 1 cup (125 g) all-purpose flour: The backbone of your batter, creating structure without becoming too dense or bready
• 2 tbsp cornstarch: This secret ingredient is what gives you that restaurant-quality crunch that stays crispy even after cooling
• 1 tbsp granulated sugar: Just enough to enhance the natural sweetness without making the batter cloying
• 1/2 tsp baking powder: Creates those tiny bubbles in the batter for a lighter, airier coating
• 1/4 tsp salt: Don't skip this, it balances all the sugar and makes the flavors pop
• 3/4 cup (180 ml) cold sparkling water: The carbonation is key, making the batter extra light and crispy, plus it needs to be ice cold
• 1 large egg: Binds everything together while adding richness and structure to the coating
• Vegetable oil for deep frying: Canola or peanut oil work well, anything neutral with a high smoke point
• Powdered sugar and chocolate or caramel sauce: Completely optional but honestly why are you even making these if you're not going full indulgence

Instructions

Get your oil heating first:

Pour enough vegetable oil into a deep pot or fryer to reach at least 3 inches up the sides and bring it to 350°F (175°C)

Whisk together your dry ingredients:

In a mixing bowl, combine the flour, cornstarch, sugar, baking powder, and salt until well blended

Mix up your wet ingredients:

In a separate bowl, whisk the egg and cold sparkling water together, then pour into the dry ingredients and whisk until smooth and slightly thick

Prep your marshmallows:

Pat the marshmallows dry with paper towels if they feel sticky, then grab a fork or skewer for dipping

Coat each marshmallow:

Dip each marshmallow into the batter using your fork or skewer, turning to ensure it's completely covered

Fry them up:

Carefully lower the coated marshmallows into the hot oil, working in batches so you don't crowd the pot, and fry for 1 to 2 minutes, turning occasionally until golden brown and crisp

Drain and serve:

Lift them out with a slotted spoon and let drain on paper towels, then dust with powdered sugar and drizzle with sauce while still warm

Save

These have become my go-to when I need to cheer someone up. There's something universally comforting about warm, crispy, gooey sweets that fixes almost any bad day. My brother says they're happiness on a spoon, and honestly, he's not wrong.

Make Them Your Own

Roll the marshmallows in crushed graham crackers before dipping in batter for a s'mores version that will change everything. Sometimes I add a teaspoon of vanilla extract to the batter, or mix cinnamon into the powdered sugar for dusting.

Sauce Game Strong

While chocolate and caramel are classic, I've found that raspberry sauce cuts through the richness beautifully. A warm peanut butter drizzle is unexpectedly perfect, and don't even get me started on salted caramel.

Party Planning Tips

Set up a topping bar and let guests customize their own, it's messy fun that turns into a party activity. Make sure you have plenty of napkins because these are gloriously finger-licking good.

• Keep the finished ones warm in a 200°F oven if you're making a big batch
• Line your serving platter with parchment paper for easier cleanup
• Have a bowl of cold water ready for potential finger burns from impatient eaters

Save

Life's too short for boring desserts, and these crispy, gooey marshmallows are proof that sometimes the simplest ideas are the most brilliant. Grab a napkin and dig in.

Recipe FAQs

→ What makes these marshmallows crispy?

The sparkling water batter creates a light, airy coating that fries up golden and crisp while protecting the soft marshmallow inside from melting completely.

→ Can I bake instead of fry?

Baking won't achieve the same crispy texture. Deep frying at 350°F creates the signature crunch that makes this treat special.

→ What oil works best?

Vegetable, canola, or peanut oil all work well due to their high smoke points and neutral flavors that won't overpower the sweet marshmallows.

→ Why use sparkling water in batter?

The carbonation creates tiny air bubbles in the batter, resulting in a lighter, crispier coating that stays delicate rather than heavy.

→ How do I prevent marshmallows from melting?

Work quickly and fry immediately after coating. The hot oil seals the batter instantly, keeping the marshmallow from losing its shape.

→ What sauces pair best?

Chocolate, caramel, or raspberry coulis complement the sweetness beautifully. The contrast between warm marshmallow and cool sauce creates an indulgent experience.