Amazingly Addictive Deep Fried Marshmallows!

Why You’ll Love This Amazingly Addictive Deep Fried Marshmallows!

Are you ready for a ridiculously delicious dessert adventure? Prepare yourself for the ultimate guilty pleasure: deep-fried marshmallows! I know, it sounds crazy, but trust me, the taste and texture are an absolute revelation. These aren’t your average, gooey marshmallows; we’re talking about a crispy, golden-brown exterior giving way to a warm, melty, marshmallow center. It’s a textural dream come true!

What makes this recipe so special? It’s the perfect balance of sweet and crispy. The buttermilk pancake mix creates a light and airy coating that fries up to perfection, while the frozen marshmallows ensure a delightfully gooey interior that won’t completely melt away. It’s surprisingly quick to make too; you’ll have these delightful treats ready in under 30 minutes! The best part? They’re incredibly versatile. Dust them with powdered sugar, drown them in chocolate sauce, or go crazy with rainbow sprinkles – the possibilities are endless!

This recipe evokes a feeling of fun and carefree indulgence. Imagine sharing these with friends around a bonfire, at a party, or simply enjoying them as a special treat for yourself. The sweet aroma alone will transport you to a place of pure joy and sugary bliss. I guarantee you’ll want to make these again and again. Prepare for marshmallow madness!

What You’ll Need

This recipe uses simple ingredients you probably already have in your pantry! Here’s a breakdown:

• 20 Large Marshmallows (Frozen): Freezing the marshmallows is crucial for maintaining their shape during frying. Don’t skip this step!
• ⅔ Cup Whole Milk: Provides richness and helps create a smooth batter.
• 1 Large Egg (Room Temperature): Acts as a binder, giving the coating structure and helping it stick to the marshmallows.
• ¼ Teaspoon Vanilla Extract: Enhances the sweetness and adds a touch of warmth.
• 1⅓ Cups Buttermilk Pancake Mix (Pearl Milling Company brand recommended): This mix is key to achieving the perfect crispy exterior. While other brands may work, this one’s been tested and proven delicious!
• Canola Oil (For Frying): You’ll need enough to fill your pot or fryer about 3-4 inches deep for even cooking. Peanut oil is another great alternative.
• Optional Toppings: Powdered sugar (sifted for a smooth coating), whipped cream, chocolate sauce, and rainbow jimmies offer a delightful range of flavor and presentation options.

Step-by-Step Instructions

Let’s get frying! Follow these steps carefully for perfectly golden, gooey deliciousness:

1. Prepare the Marshmallows: Ensure your marshmallows are thoroughly frozen. This helps prevent them from melting completely during frying.
2. Make the Batter: In a medium bowl, whisk together the whole milk, egg, and vanilla extract until well combined. Gradually add the buttermilk pancake mix, whisking constantly until you have a smooth batter. Don’t overmix; a few lumps are okay.
3. Heat the Oil: Pour enough canola oil into a 5-quart Dutch oven or electric deep fryer to reach a depth of 3-4 inches. Heat the oil to 350°F (175°C). Use a candy thermometer to monitor the temperature accurately.
4. Fry the Marshmallows: Carefully dip each frozen marshmallow into the batter, ensuring it’s fully coated. Gently lower the battered marshmallows into the hot oil, working in batches to avoid overcrowding the pot. Fry for about 20-30 seconds per side, or until golden brown and crispy.
5. Drain and Serve: Remove the fried marshmallows from the oil using a slotted spoon or spider. Place them on a wire rack or paper towel-lined plate to drain excess oil. Immediately dust with powdered sugar, or add your desired toppings while they are still warm and the marshmallow is soft inside.
6. Enjoy!: Serve immediately and enjoy the incredible combination of crispy and gooey textures!

Tip: If your oil temperature drops significantly between batches, allow it to reheat to 350°F (175°C) before frying the next batch.

Tips for Success

To achieve the perfect deep-fried marshmallow, here are some crucial tips to keep in mind:

Frozen is Key: Don’t skip freezing the marshmallows! This helps them retain their shape during frying, preventing them from melting into a sticky mess. Make sure they are fully frozen before dipping them in the batter.

Temperature Control: Maintaining a consistent oil temperature of 350°F (175°C) is essential. Use a candy thermometer to accurately monitor the temperature and adjust your heat as needed. Overly hot oil will burn the marshmallows, while too cool will result in greasy, soggy treats.

Don’t Overcrowd: Avoid overcrowding the pot or fryer. Frying in batches ensures even cooking and prevents the oil temperature from dropping too drastically.

Quick Work: Work quickly and efficiently to dip and fry the marshmallows. The faster you work, the less likely the marshmallows are to melt before they get a chance to crisp up.

Variations to Try

While the classic recipe is delicious, there are endless ways to customize your deep-fried marshmallows. Here are a few ideas:

Chocolate Lovers: Dip the fried marshmallows in melted chocolate before adding your toppings. Try different types of chocolate like milk, dark, or white for extra indulgence.

Spicy Kick: Add a pinch of cayenne pepper or cinnamon to the batter for a warm, spicy twist.

Fruity Fun: Drizzle with your favourite fruit syrups or sauces after frying. A strawberry or caramel drizzle would be amazing!

Gourmet Toppings: Get creative with your toppings! Consider using chopped nuts, pretzels, sea salt, or even cookie crumbs.

Storing and Reheating

Deep-fried marshmallows are best enjoyed fresh, but leftovers can be stored properly. Allow them to cool completely before storing them in an airtight container at room temperature for up to 2 days. They’ll lose some of their crispiness, but they’ll still be tasty!

Freezing isn’t recommended as they lose their texture. Reheating is not recommended, as the marshmallows will likely become soggy and lose their delightful crispiness.

Frequently Asked Questions

Q: Can I use a different type of pancake mix? A: While the Pearl Milling Company buttermilk pancake mix is recommended, you could experiment with other brands. However, results may vary, so it’s best to stick with the recipe’s suggestion for optimal results.

Q: How long do the marshmallows last? A: Deep-fried marshmallows are best enjoyed fresh. Leftovers can be stored at room temperature for up to 2 days in an airtight container.

Q: What if my oil isn’t hot enough? A: If your oil isn’t hot enough, the marshmallows will absorb too much oil and become greasy and soggy. Use a candy thermometer to ensure the oil reaches 350°F (175°C) before frying.

Q: Can I make these ahead of time? A: No, it is best to fry the marshmallows right before serving to enjoy the optimal texture and prevent them from becoming soggy.

The Final Word

These deep-fried marshmallows are a truly unique and unforgettable treat. The combination of crispy exterior and warm, gooey marshmallow center is a delightful explosion of flavor and texture. It’s surprisingly easy to make, requiring only a few simple ingredients and minimal effort. So, gather your friends and family, and prepare for a marshmallow-filled adventure! Try this recipe and let me know what you think in the comments below. Don’t forget to rate the recipe and share your delicious creations!

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