I remember the first time I made Deep Fried Marshmallows in my own kitchen. It was a chilly evening, and I was craving something whimsically indulgent. As the first golden puff sizzled in the oil, the air filled with the comforting scent of toasting sugar and pancake batter—it smelled like a carnival and a cozy campfire had a delicious baby. That initial bite, a cascade of crispy exterior giving way to a molten, creamy center, was pure magic. It’s a recipe that turns a simple campfire treat into a show-stopping dessert, and I love how it never fails to bring a smile to everyone’s face. It’s become my go-to for when I want to create a little edible joy.
Ingredients
- Jumbo Marshmallows: 20 pieces
- Pancake Mix: 1 cup (I use the “just add water” kind)
- Large Egg: 1 egg
- Milk: 3/4 cup
- Vegetable Oil: for frying (about 4-6 cups)
- Powdered Sugar: for dusting
- Vanilla Extract: 1 teaspoon (my secret addition!)
- A Pinch of Salt
Let’s talk about these ingredients. The jumbo marshmallows are non-negotiable—standard-sized ones just don’t give you that glorious molten center-to-crust ratio. For the pancake mix, I’ve found the complete mix works best for a consistent, fluffy coating. That teaspoon of vanilla in the batter? It makes a huge difference, adding a warm depth that cuts the sweetness perfectly. Don’t skip it. And for the oil, use a neutral, high-heat oil like vegetable or canola. You’ll need enough to submerge the marshmallows by at least two inches.(See the next page below to continue…)