Deep Fried Marshmallows (Printable Version)

Golden crispy coating with warm gooey center, perfect sweet indulgence for any occasion.

# What You'll Need:

01 - 12 large marshmallows

02 - 1 cup all-purpose flour

03 - 2 tablespoons cornstarch

04 - 1 tablespoon granulated sugar

05 - 1/2 teaspoon baking powder

06 - 1/4 teaspoon salt

07 - 3/4 cup cold sparkling water

08 - 1 large egg

09 - Vegetable oil for deep frying

10 - Powdered sugar for dusting

11 - Chocolate sauce or caramel sauce for drizzling

01 - Pour vegetable oil into a deep pot or fryer and heat to 350°F.

02 - Whisk together flour, cornstarch, sugar, baking powder, and salt in a mixing bowl until well combined.

03 - Whisk egg and sparkling water in a separate bowl until combined. Pour into dry ingredients and whisk until smooth and slightly thick.

04 - Pat marshmallows dry. Using a fork or skewer, dip each marshmallow into batter, ensuring complete coverage.

05 - Lower coated marshmallows carefully into hot oil. Fry in batches for 1-2 minutes, turning occasionally, until golden brown and crisp.

06 - Remove with slotted spoon and drain on paper towels. Serve immediately, dusted with powdered sugar and drizzled with sauce if desired.

01 -

The temperature contrast between hot crispy exterior and melty interior creates an incredibly satisfying experience
They come together in under twenty minutes but taste like something from a carnival stand

02 -

Letting the marshmallows come to room temperature for thirty minutes before coating helps the batter adhere better
Working quickly when dipping prevents the marshmallow from melting too soon in the hot oil

03 -

Use a candy thermometer to maintain consistent oil temperature throughout frying
Never crowd the pot or the oil temperature will drop and the marshmallows will absorb too much grease