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I first encountered deep fried marshmallows at a local fair years ago, and I've been obsessed ever since. The vendor had a long line of people waiting, and when I finally got to try one, I understood why. The combination of textures – that impossibly crispy exterior giving way to a warm, stretchy marshmallow center – was unlike anything I'd tasted before. I went home determined to recreate them, and after some trial and error, I nailed it. What makes this recipe special is the triple coating process: flour, egg, then panko breadcrumbs. This creates layers of crunch that stay crispy even as the marshmallow inside melts into gooey perfection. The cinnamon sugar coating adds a warm spice note that elevates them from simple fried treats to something truly special. When I make these now, I love watching that first bite – seeing someone's eyes light up as they experience the textural magic. They're best served warm, right after frying, when that interior is still soft and melty. Every batch reminds me of that first fair experience, but somehow, homemade tastes even better.
Why I love this recipe
I love this recipe because it transforms an everyday ingredient into something extraordinary with minimal effort. There's something deeply satisfying about taking humble marshmallows and turning them into a restaurant-worthy dessert. The recipe is incredibly forgiving – even if your coating isn't perfect, they still taste amazing. What really gets me is the reaction they inspire. Every single person who tries these for the first time does a double-take, then immediately reaches for another. They're conversation starters, crowd-pleasers, and mood-lifters all in one. I love that they're quick enough for a weeknight treat but impressive enough for entertaining. The versatility is another win – you can customize them with different sugars, drizzles, or even stuff them with chocolate before coating. But mostly, I love how they remind me that cooking should be fun and a little playful. These aren't serious, complicated desserts that require precision and stress. They're pure joy on a plate, and that's exactly what dessert should be.
What You Need From Your Kitchen
- Large marshmallows: Use fresh, soft marshmallows for the best texture; stale ones won't melt as nicely
- All-purpose flour: Creates the first layer that helps the egg wash adhere
- Eggs: Beat well to create a smooth coating that binds the breadcrumbs
- Panko breadcrumbs: These Japanese-style breadcrumbs create an extra-crispy coating; don't substitute with regular breadcrumbs
- Vegetable oil: Choose a neutral oil with a high smoke point like canola or peanut oil
- Cinnamon sugar: Mix ahead of time so it's ready when the marshmallows come out of the fryer
- Caramel sauce: Warm it slightly before drizzling for better consistency
Let's Make These Together
- Set up your breading station
- Organization is key to success with this recipe. Arrange your three bowls in a row – flour, beaten eggs, and panko breadcrumbs. This assembly line approach makes coating multiple marshmallows quick and efficient. Keep your baking sheet nearby so you can immediately place each coated marshmallow down without juggling everything. The flour creates a dry base that helps the egg stick, the egg acts as glue for the breadcrumbs, and the panko provides that essential crunch we're after.
- Coat each marshmallow thoroughly
- Take your time with this step – good coating means great results. Roll each marshmallow in flour until completely covered, shake off excess, then dip in egg wash. Make sure every bit is coated with egg, then press it into the panko breadcrumbs, turning to coat all sides. Press gently but firmly so those breadcrumbs really stick. Once all marshmallows are coated, into the freezer they go for 30 minutes. This freezing step is your secret weapon – it keeps the marshmallows from melting too fast when they hit the hot oil.
- Get your oil to the right temperature
- Temperature control is everything in deep frying. Heat your oil to exactly 350°F and keep that thermometer in the pot to monitor it. Too hot and your coating burns before the inside melts; too cool and you get greasy, soggy marshmallows. When the oil is ready, you'll see it shimmer slightly. Test with one marshmallow first if you're nervous – it should sizzle immediately when it hits the oil and float to the surface.
- Fry in small batches
- Don't rush this step by overcrowding the pot. Add just 4-5 marshmallows at a time so the oil temperature stays consistent. They only need 45-60 seconds – watch them turn golden brown and gorgeous. Use a slotted spoon to turn them gently, ensuring even color all around. When they're perfectly crispy and golden, lift them out and let excess oil drain on paper towels. The coating should be crunchy and the marshmallows should feel slightly soft when you touch them.
- Finish with toppings immediately
- Speed is your friend here. While those marshmallows are piping hot, roll them through your cinnamon sugar mixture. The heat makes the sugar stick beautifully and creates a sweet crust over the crispy coating. Arrange them on your serving plate, drizzle generously with warm caramel sauce, and serve right away. That magical moment when someone bites through the crispy shell to discover the melted marshmallow center? That's what you're after, and it only lasts while they're fresh and hot.
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Switch Things Up
I first made these on a rainy Saturday when I was craving something sweet but wanted to avoid turning on the oven. I had a bag of marshmallows in the pantry and thought, why not try frying them? The first batch was a revelation – that crispy shell gave way to the most incredible molten center. My kids came running when they smelled the sweet aroma, and we ended up having an impromptu dessert party right there in the kitchen. Now it's become our special weekend treat. I've experimented with different coatings, but the panko breadcrumbs create the perfect crunch. The cinnamon sugar adds warmth, and the caramel drizzle? That's non-negotiable in our house. These remind me that the best recipes don't need to be complicated – sometimes magic happens when you're just playing around in the kitchen.
Perfect Pairings
These Crispy Deep Fried Marshmallows pair beautifully with a cold glass of milk or a rich hot chocolate for the ultimate indulgent experience. For a more sophisticated twist, serve them alongside vanilla ice cream – the temperature contrast is absolutely divine. They also work wonderfully as a topping for sundaes or alongside fresh berries and whipped cream. If you're feeling adventurous, try them with a warm chocolate fondue for dipping, or serve them as part of a dessert board with graham crackers and chocolate pieces for a deconstructed s'mores experience. A cup of strong coffee or espresso balances their sweetness perfectly for adult gatherings.
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Frequently Asked Questions
- → Why do I need to freeze the coated marshmallows?
Freezing is crucial because it slows down how quickly the marshmallow melts when it hits the hot oil. Without freezing, the marshmallow would melt completely before the coating gets crispy, leaving you with an empty, deflated shell. The frozen marshmallow stays solid long enough for the exterior to fry to golden perfection while the inside transforms into that perfect gooey texture we're after.
- → Can I use regular breadcrumbs instead of panko?
While you technically can, I strongly recommend sticking with panko. Panko breadcrumbs are larger and flakier than regular breadcrumbs, which creates a much crispier, lighter coating. Regular breadcrumbs tend to create a denser, less crispy result that can feel heavy. The airiness of panko is what gives these fried marshmallows their signature crunch.
- → How do I know when the oil is the right temperature?
Use a candy or deep-fry thermometer to monitor the oil temperature – it should read exactly 350°F. If you don't have a thermometer, drop a small piece of bread into the oil; it should brown in about 60 seconds at the right temperature. If it browns faster, the oil is too hot; slower means it needs more heating time.
- → Can I make these ahead of time?
These are really best served immediately after frying when the contrast between the crispy exterior and melted interior is at its peak. However, you can prep them ahead by coating all the marshmallows and keeping them frozen until you're ready to fry. Just fry them right before serving for the best experience.
- → What if my marshmallows are melting too quickly?
If your marshmallows are melting before the coating gets crispy, your oil is likely too hot, or you didn't freeze them long enough. Make sure they're frozen solid (30 minutes minimum) and check that your oil temperature is exactly 350°F. Also, ensure you're not frying too many at once, which can cause the temperature to fluctuate.
- → Can I use mini marshmallows instead?
Mini marshmallows are too small and would melt almost instantly in the hot oil, making them impossible to coat and fry properly. Stick with large, standard marshmallows for the best results. If you want bite-sized treats, you could cut large marshmallows in half before coating.
- → What other toppings can I use besides cinnamon sugar?
Get creative! Try powdered sugar, chocolate sauce, strawberry syrup, or even crushed cookies. Some people love rolling them in crushed graham crackers with the cinnamon sugar for a s'mores vibe. You can also experiment with different flavored sugars like vanilla sugar or maple sugar for unique variations.
Conclusion
These Crispy Deep Fried Marshmallows are proof that sometimes the most magical recipes come from the simplest ideas. What starts as a basic marshmallow transforms into a crispy, gooey masterpiece that tastes like it came straight from a gourmet carnival. They're ridiculously easy to make, incredibly fun to eat, and guaranteed to disappear within minutes. Whether you're hosting a party, looking for a unique dessert, or just want to treat yourself, these golden nuggets of joy deliver every single time. Make them once, and they'll become your go-to impressive dessert.