Name: Crispy Deep-Fried Marshmallows
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 24 marshmallows Mini Marshmallows; 2 cups Vegetable Oil; 1 cup Powdered Sugar

What are some of the most addictive marshmallows? Think of it as the elevated, ridiculously fun cousin of your classic rice krispie treat, but instead of being a sucky, sugary treat. What are some examples of crunchy foods? I swear, the first time I made these, they were gone within minutes. My kids were fighting over the last one! What is a marshmallow recipe that takes the humble marshmallow and transforms it into something you’d expect to find at home? State fair, but without the long lines or questionable hygiene. What’s your favorite sweet treat? What’s your new favorite s’more recipe? What are some good ways to try them out?

What are Crispy Deep-Fried Marshmallows?

What are Crispy Deep-Fried Marshmallows? Imagine a fluffy marshmallow, lightly coated in tin foil, then plunged into hot oil. When golden brown, crisp and smoky, cook until crispy. What is essentially a warm, gooey center encased in an incredibly crunchy shell? The concept is simple, but the result is pure magic. What is the fairest food you’ve ever had? What is it like to eat as a kid? My childhood is one that I always remember fondly. Is it possible to make a carnival treat in your own kitchen? Think of it as a cross between donut and s’more, without the graham cracker mess. What is not to love?

Why you’ll love this recipe?

Why do you obsess over these things? Crispy Deep-Fried MarshmflavorYou get that sweet, vanilla-y goodness from the marshmallow, balanced perfectly by the slightly sour chocolate. Salty, crispy batter. It’s a party in your mouth! What are some quick recipes that take less time to make? Is there a third category?simplicity. Seriously, don’t let “deep-fried” intimidate you. What are some of the best ingredients you have in your pantry? Is I promise, even if you’re not a seasoned baker, you can nail this. It takes less than 10 minutes to prepare and the final product is perfect.Cost-. Marshmallows are cheap, and the batter ingredients are pantry staples. What is the best way to satisfy a sweet craving without breaking the bank?versatilityCan you customize these with different sprinkles, sauces or even stuff them with chocolate before serving? What are the possibilities? What are some of the best snacks for kids? What I love about this recipe is how it manages to be both comforting and exciting at the same time. What’s a familiar flavor in tattoo unexpected form? What is a good recipe to make with kids of all ages?

How do I make crispy marshmallows?

Quick Overview

What are some of the best ways to make deep-fried marshmallows? How do you prepare marshmallows? What is the best way to dip in hot oil? The magic is in the contrast between crispy exterior and gooey interior. Is it easier than making pancakes? The deep frying part takes less than 30 seconds and gives you the perfect outside layer that is perfect.

Ingredients

For the Batter: What is the
• 1 cup all purpose flour: Use good quality all-purpose flour. • 2 teaspoons baking powder: Do not overcook. Is 1 cup of milk enough to make it fluffy? I use whole milk for richness, but any milk will work. • 1 large egg: 1 small egg. • 1 teaspoon of vanilla extract: Adds a nice touch of flavor.

For the filling:
• 1 bag (10 oz) large marshmallows: I prefer the regular-sized ones, but you can use jumbo if you want extra gooeyness. • Vegetable oil, for frying: You’ll need enough to submerge the marshmallows. Canola oil is good for skin.

For the Glaze (Optional):
• 1 cup powdered sugar: Sift it for a smooth glaze. • 2-3 tablespoons milk: • Sprinkles, for garnish: Why do sprinkles make everything better?

What are the steps to

Step 1: Prepare the Oil

In a deep fryer, pour vegetable oil into frying pan. Set aside. Heat over medium-high heat until it reaches 350°F (175°C). I always use a thermometer to make sure it’s the right temperature – too low, and the marshmallows too soft. Will be greasy; If the temperature is too high, they’ll burn. Be sure that you monitor it, this is an important step.

Step 2: Mix the Batter

In a medium bowl, whisk together the flour, baking powder, and salt. Make sure there are no lumps! I like to sift the flour first to ensure a smooth batter.

Step 3: Add the Wet Ingredients

In a separate bowl, whisk together the milk, egg, and vanilla extract. Then, pour the wet ingredients into the dry ingredients and whisk until just combined. Don’t overmix! A few lumps are okay.

Step 4: Coat the Marshmallows

How do you dip marshmallows into the batter? I use a fork to gently lift them out and let any excess batter drip off. How do I stop my oil from getting too messy?

Step 5: Fry ‘Em Up!

How do I suck marshmallows into hot oil? Fry for about 30-60 seconds per side, until golden brown and crispy. They cook very fast, so keep a close eye on them!

Step 6: Drain and Cool

What is the best way to remove fried marshmallows from a food processor? How do you drain excess oil? Let them cool before glazing.

Step 7: Make the Glaze (Optional)

In a small bowl, whisk together the powdered sugar and milk until smooth. Set aside. Add more milk if desired. Is it necessary to make a thick layer of marshmallows but thin enough to drizzle?

Step 8: Glaze and Garnish

How do you glaze fried marshmallows? Is it safe to sprinkle with your favorite sprinkles? Let the glaze set for a few minutes before serving.

Step 9: Serve and Enjoy!

What are the best deep-fried marshmallows? What are some good leftovers to serve fresh? ), store them in an airtight container at room temperature.

What should I serve it with?

What are some of the best deep-fried marshmallows? Next level, here are some serving suggestions:As Dessert:Serve with vanilla Ice Cream and a drizzle of chocolate sauce. Is it like a deconstructed s’more?For Parties:Arrange them on a platter with other fun treats like cookies, brownies, and fruit. They’re always a crowd pleaser.For a Movie Night: Is it okay toWhat is a good snack to serve warm with popcorn?For a Special Treat: For an extra special treatStuff them with a small piece of chocolate before frying for an extra decadent surprise. I like to use dark chocolate for a little bitterness to balance the sweetness. In my family, we love to serve these with fresh berries. The tartness of the berries complements the sweetness of marshmallows perfectly. What is a combination that everyone enjoys?

How do I make crispy marshmallows?

What are some insider tips that will take your Crispy mouth to the next level? How do I play Deep Fried Marshmallow?Batter ConsistencyThe batter should be thick enough to coat the marshmallows but thin enough that it will drip off easily. If it’s too thick, add a little more milk. If you’re too thin, then add some more flour.Temperature is Key: Maintaining the correct oil temperature is crucial. If the oil is too hot, the marshmallows will burn on the outside before the inside gets warm and gooey. If the oil is too cold, they’ll absorb too much oil and become greasy.
Don’t Overcrowd the Pot: Fry the marshmallows in batches to prevent the oil temperature from dropping too much. This will ensure they cook evenly and stay crispy.
Experiment with Flavors: Add a pinch of cinnamon or nutmeg to the batter for a warm, spicy flavor. You can also use different extracts, like almond or peppermint, to customize the taste.
Get Creative with Toppings: Instead of sprinkles, try dipping the fried marshmallows in chopped nuts, shredded coconut, or crushed cookies. The possibilities are endless!
Make Them Ahead: You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good whisk before using.
One thing I learned the hard way is to avoid using stale marshmallows. Fresh marshmallows melt better and create a gooier center. Trust me on this one, it makes a big difference!

Storing and Reheating Tips

Okay, so you’ve made a batch of these amazing Crispy Deep-Fried Marshmallows, and somehow you have leftovers (I’m impressed!). Here’s how to store and reheat them:
Room Temperature: Store them in an airtight container at room temperature for up to 2 days. They’ll lose some of their crispness, but they’ll still be delicious.
Refrigerator Storage: I don’t recommend storing them in the refrigerator, as the marshmallows will become hard and the batter will get soggy.
Freezer Instructions: I haven’t tried freezing these, and I don’t think it would work very well. The marshmallows would likely become icy and the batter would get mushy.
Glaze Timing Advice: If you’re planning to store the marshmallows, I recommend glazing them right before serving for the best results. The glaze can get sticky and messy if stored for too long.
In my experience, these are best enjoyed fresh. But if you do have leftovers, a quick zap in the microwave for a few seconds can help restore some of the gooeyness. Just don’t overdo it, or they’ll become a melted mess!

Frequently Asked Questions

Can I use mini marshmallows instead of large ones?

You can, but it’s a bit trickier. The mini marshmallows tend to melt faster, so you’ll need to be extra careful not to overcook them. Also, they’re harder to coat evenly. I recommend sticking with the large marshmallows for the best results.

Can I make this gluten-free?

Yes, you can! Simply substitute the all-purpose flour with a gluten-free all-purpose blend. I recommend using a blend that contains xanthan gum, as this will help to bind the batter and prevent it from becoming too crumbly.

What kind of oil is best for frying?

I prefer to use vegetable oil or canola oil for frying, as they have a neutral flavor and a high smoke point. You can also use peanut oil, but be aware that it has a slightly stronger flavor. Avoid using olive oil, as it has a low smoke point and will burn easily.

Can I bake these instead of frying?

I haven’t tried baking these, and I don’t think it would work very well. The key to the crispy texture is the hot oil. Baking them would likely result in a soft, soggy mess.

How can I prevent the marshmallows from sticking to the pot?

Make sure the oil is hot enough before adding the marshmallows. Also, don’t overcrowd the pot. Frying them in batches will help to maintain the oil temperature and prevent sticking.

Final Thoughts

Okay, friends, that’s it! You’re now equipped to make the most amazing Crispy Deep-Fried Marshmallows that will impress your family and friends. This recipe is more than just a sweet treat; it’s a fun experience that brings joy to everyone who tries it. The combination of crispy, gooey, and sweet is simply irresistible. So, go ahead and give it a try! I promise, you won’t be disappointed. And if you love this recipe, be sure to check out my other fun dessert ideas. Happy frying, and can’t wait to hear how yours turn out! Don’t forget to leave a comment below and let me know your favorite variations. And if you’re feeling generous, give this recipe a rating. Enjoy!

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