Save to Pinterest Create an irresistible sweet treat with these golden marshmallows featuring a crispy exterior and molten centers. The light tempura-style batter uses sparkling water for extra crunch, while the hot oil transforms soft marshmallows into caramelized delights in just minutes.
Perfect for parties or dessert tables, these fried marshmallows come together quickly. The cold sparkling water creates bubbles in the batter for an airy texture, while the 350°F oil ensures the exterior crisps before the interior melts completely.
Dust generously with powdered sugar immediately after frying for maximum sweetness, and offer chocolate or caramel sauce for dipping. The contrast between hot, crunchy batter and cool, gooey marshmallow makes each bite unforgettable.
The carnival came to our town every summer, and Id save my allowance for weeks just to buy those paper boats of deep fried marshmallows. Something about the contrast of that crackling shell giving way to molten sweetness felt like magic. Years later, I recreated that memory in my tiny apartment kitchen, and now its become the treat everyone begs for at game nights.
My sister doubted these at first, saying marshmallows belonged in hot chocolate, not the fryer. One bite changed her mind completely. Now she texts me every time she has a craving, usually at 11 PM, asking if I have any leftover batter.
Ingredients
- 12 large marshmallows: Fresh ones work best, slightly sticky helps the batter cling
- 1 cup all-purpose flour: The foundation for that golden shell
- 2 tbsp cornstarch: This secret ingredient makes the coating extra crispy
- 1 tbsp granulated sugar: A little sweetness in the batter balances everything
- 1/2 tsp baking powder: Gives the batter that perfect puff
- 1/4 tsp salt: Cuts through the sweetness just enough
- 3/4 cup cold sparkling water: Must be cold and bubbly for the crunch
- 1 large egg: Binds everything together into a smooth coating
- Vegetable oil: For deep frying to 350°F
- Powdered sugar: For that snow-dusted finish
- Chocolate or caramel sauce: Because more is always more
Instructions
- Heat your oil:
- Get it to 350°F in a deep pot, using a thermometer if you have one
- Mix the dry ingredients:
- Whisk flour, cornstarch, sugar, baking powder, and salt until combined
- Make the batter:
- Beat the egg into cold sparkling water, then whisk into dry ingredients until smooth
- Coat the marshmallows:
- Use a skewer to dip each marshmallow, letting excess drip off
- Fry to golden:
- Carefully lower into hot oil, cooking 1 to 2 minutes until crisp and turning constantly
- Drain and serve:
- Remove with a slotted spoon, let drain briefly, then dust with powdered sugar immediately
Save to Pinterest Last New Years Eve, I made three batches and still ran out. People were hovering around the kitchen like sharks, waiting for the next round to come out of the fryer.
Make Them Your Own
Roll them in crushed graham crackers before battering for s'mores vibes. The combo of chocolate, graham, and fried marshmallow will ruin regular s'mores for you forever.
Sauce Pairings
Chocolate sauce is classic, but raspberry coulis cuts through the richness beautifully. My personal favorite is warm salted caramel drizzled over the top.
Frying Wisdom
Practice makes perfect with these. The first batch might be uneven or slightly burnt, but youll find your rhythm quickly. Let the oil come back to temperature between batches.
- Use a candy thermometer for accuracy
- Have paper towels ready before you start
- Never walk away from hot oil
Save to Pinterest These are best eaten the moment theyre made, surrounded by friends and plenty of napkins.
Recipe FAQs
- → What makes the batter extra crispy?
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The combination of cornstarch and cold sparkling water creates bubbles in the batter, resulting in a lighter, crispier coating. The carbonation adds air pockets that become extra crunchy when fried.
- → Can I prepare the marshmallows ahead of time?
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For best results, coat and fry immediately. Pre-battered marshmallows can become soggy, and the coating may slide off. However, you can mix the dry ingredients and whisk the wet ingredients separately up to an hour before frying.
- → What's the ideal oil temperature for frying?
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Maintain your oil at 350°F (175°C) throughout frying. If the oil is too cool, the marshmallows will absorb excess oil and become greasy. If too hot, the exterior burns before the interior heats through.
- → Why do my marshmallows explode in the oil?
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Overheating oil or leaving marshmallows submerged too long can cause the trapped air inside to expand rapidly. Keep oil temperature steady and fry for just 1-2 minutes, turning once for even cooking.
- → What dipping sauces work best with these?
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Chocolate ganache, warm caramel sauce, or raspberry coulis complement the sweetness perfectly. For a savory contrast, try crème fraîche or vanilla bean ice cream on the side.
- → Can I use mini marshmallows instead?
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Mini marshmallows work beautifully but require shorter frying time—about 45-60 seconds. The smaller size creates more surface area for crispy coating, making them ideal bite-sized party treats.
