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Delectable Gooey Fried Marshmallow Treats
I stumbled upon this sugary delight at a local fair and couldn't wait to try making it myself. These fried marshmallows bring that fairground excitement straight to your home. When you crunch through that golden brown exterior into the melty, soft center, you'll get why they're so addictive. Finish with some chocolate sauce, a dollop of fresh cream and colorful toppings for a true dessert fantasy.
A Playful Indulgence From Your Own Stove
What's fantastic about these treats is their simplicity matched with the happiness they create. My children grin from ear to ear whenever we whip them up. They're great for kids' celebrations, overnight gatherings, or when you're craving something unique for an after-dinner sweet. The coolest thing is you can switch up the garnishes to match exactly what you fancy.
Your Grocery Needs
- Jumbo Marshmallows: Go for the large size, you won't regret it.
- Pancake Mix: This gives us that perfect crunchy shell.
- Milk: Full-fat works best for a luxurious batter.
- Egg: Acts as our binding agent.
- Vegetable Oil: For that lovely brown exterior.
- Sprinkles: They just make everything more fun.
Crafting the Wonder
- Heat Oil:
- Warm your oil in a deep container until it reaches 350°F.
- Prepare Batter:
- Whisk your pancake mixture until it looks velvety and lump-free.
- Coat Marshmallows:
- Roll each puff thoroughly so the batter wraps it completely.
- Fry Marshmallows:
- Gently drop them in, cooking until golden and flipping for even browning.
- Serve:
- Garnish with your favorite additions and savor while still warm.
My Top Cooking Tricks
Don't skimp on marshmallow size, the jumbo ones are way better than small versions. The oil temp is crucial too cold and they'll soak up oil, too hot and they'll darken too fast. Remember to flip them carefully during cooking for that all-around beautiful coloring.
Adding That Wow Factor
We can't get enough of pouring melted chocolate over ours and topping with fluffy whipped cream. Sometimes we'll put them between graham wafers with chocolate chunks for insanely good mock s'mores. Letting everyone customize their own is half the enjoyment.
When To Serve Them
These goodies taste absolutely divine straight from the fryer when the outside stays crisp and the middle is warm and stretchy. Only cook what you'll finish immediately as they don't store well but honestly, they vanish so fast that's hardly ever a problem.
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Frequently Asked Questions
- → Why won't the batter stick in the oil?
Check that your oil is set to the right heat (350°F) and fully coat your marshmallows. A thicker batter works better—thin batter slides off, so mix in extra pancake mix if needed.
- → Is it okay to make these ahead?
They're tastiest right after frying while they're still warm and crunchy. If left too long, the coating softens—so try to whip them up just before eating.
- → How can I avoid oil splashes?
Use a deep pan, manage oil heat carefully, and gently drop marshmallows into the hot oil. Don't crowd the pan, and consider using a splatter guard for safety.
- → Are mini marshmallows okay?
Stick with jumbo ones. Mini marshmallows melt too quickly, whereas the larger ones stay intact, giving you that gooey center and crispy coating.
- → Why did my marshmallows lose their shape?
Fry them for just 30-60 seconds. If you overcook them, they'll melt too much and collapse. Keep an eye on them as they fry!