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Tried these for the first time at a street fair and had to give it a go in my own kitchen. Biting into the crunchy coating then hitting the soft, melty middle is pure joy—seriously, it’s like a fairground in your mouth. Pile on whipped cream, a drizzle of chocolate, and a handful of sprinkles. That’s dessert dreams coming true right there.
A Tasty Journey at Home
What really makes these awesome is how stress-free they are but how much fun everyone has making them. Whenever we do a batch, the kids get super excited. Keep them in mind for sleepover dessert, parties, or a random treat night. And don’t forget, you can change up the toppings to fit your favorite flavors.
Grab These Ingredients
- Sprinkles: They make everything more colorful and fun.
- Vegetable Oil: This is how we get the outside all crispy and golden.
- Egg: This guy keeps the batter sticking together.
- Milk: Whole milk works wonders for a richer mix.
- Pancake Mix: This is where that fluffy, crunchy outside comes from.
- Jumbo Marshmallows: Go for the big marshmallows—not the minis.
How to Make Them
- Serve:
- While they’re still toasty, load them up with your favorite extras and dig in.
- Fry Marshmallows:
- Drop them in the hot oil and turn them around so both sides get a perfect crisp.
- Coat Marshmallows:
- Dunk those marshmallows right into that thick batter for a full coat.
- Prepare Batter:
- Whisk the pancake mix until it’s all blended without lumps.
- Heat Oil:
- Fire up your stove and heat a deep pan of oil to 350°F—hot enough to sizzle.
My Go-To Tricks for Frying
Stick with jumbo marshmallows. Little ones just don’t cut it. Hitting the sweet spot with oil temp is key—too hot and they’ll blacken, too cold and they’ll end up greasy. And make sure to turn them often as they cook so you get that golden crust all over.
Turn Them Into a Treat Bar
We usually go all-in with warm chocolate sauce and lots of whipped cream. Other times, we toss them into graham crackers with chocolate and call it an epic s'more. Setting up bowls so everyone can top their own is half the excitement.
Best Served Fresh
Hands down, these are amazing when they’ve just come out of the oil. The shell’s still crisp, the insides gooey—so good. Don’t bother making extra, they’re not great once cooled off. Honestly though, they always get eaten in a snap.
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Frequently Asked Questions
- → Why won't my batter stick before frying?
Ensure your oil is hot enough (350°F) and fully coat the marshmallows. If the batter seems runny, mix in a pinch more pancake mix to thicken it.
- → Can I prepare these in advance?
They taste best fresh and warm. As they sit, the crispy coating can soften, so plan to cook them right before serving.
- → How do I avoid oil splashing everywhere?
Use a tall pot, keep oil at the correct temperature, and lower marshmallows gently into the oil. Don’t crowd the pot, and use a splatter shield if needed.
- → Can I substitute jumbo marshmallows with minis?
Stick with jumbo ones since mini marshmallows melt too fast. Bigger marshmallows create the ideal gooey center while keeping their shape.
- → Why do my marshmallows flatten out?
Keep an eye on cooking time. Frying for 30-60 seconds is usually plenty. Overcooking makes marshmallows melt completely and lose their shape.