Deep Fried Marshmallows are what I make when I want a fun dessert that feels like a carnival treat, but I do not want to leave my house. You know those nights when you are craving something sweet, gooey, and a little ridiculous, but a plain cookie just will not do it? This is that recipe. It is quick, it is messy in the best way, and it always gets a big reaction when people see the first stretchy bite. If you have kids around, they will think you are a legend, and if you do not, well, you still deserve a warm sugary snack. Let me walk you through how I make my favorite deep fried s’mores style treat at home without overthinking it.
What Are Deep Fried S’mores?
Think of deep fried s’mores as the classic campfire sandwich, but in a crispy little jacket. Instead of holding a marshmallow over a flame, you tuck marshmallows and chocolate into something soft like dough or bread, then fry it until the outside turns golden and the inside gets molten.
When you bite in, you get that mix of textures that makes s’mores so addictive. The outside is crunchy, the middle is gooey, and you get little pockets of chocolate that taste like they just melted on a hot graham cracker. The best part is you do not need a firepit, skewers, or perfect timing with flames.
I also love that this idea is flexible. You can lean simple with just marshmallow and chocolate, or you can go full dessert chaos with peanut butter, caramel, or crushed cookies. It is very much a choose your own adventure situation.
Also, if you are a fan of fried snacks in general, you might get a kick out of this other crispy snack I like making at home: crispy fried calamari gluten free paleo in the air fryer. Totally different vibe, but the crunchy satisfaction is real.
Ingredients for Deep Fried S’mores
Let us keep this simple and realistic. You do not need fancy ingredients, but a few smart choices make the results way better. Here is what I use most often.
What you will need
- Large marshmallows (mini ones work, but large are easier to handle)
- Chocolate squares or chocolate chips (milk chocolate is classic)
- Graham crackers (optional, but super good for that true s’mores flavor)
- Refrigerated biscuit dough or crescent roll dough (my go to shortcut)
- Oil for frying (vegetable or canola works great)
- Powdered sugar (for dusting)
- Optional: cinnamon sugar, caramel sauce, or whipped cream
About the dough: I like biscuit dough because it fries up fluffy and forgiving. Crescent dough is softer and a little more delicate, but still works if you pinch seams really well. If you prefer making dough from scratch, you can, but this is one of those times I happily reach for the store bought option.
And quick note on oil: you want an oil that can handle heat without smoking too fast. If your oil smells burnt, your dessert will taste like it too, and nobody wants that.
If you are building a little fried dessert night, I seriously recommend adding these as a side sweet snack: deliciously easy pan fried cinnamon bananas. They are fast, warm, and feel extra cozy next to gooey marshmallows.
Step-by-Step Instructions for Cooking
This is where it gets fun. I am going to explain it the way I actually do it in my kitchen, including the little checks that save you from marshmallow explosions.
My simple method
- Prep the filling: Break chocolate into small pieces. If using graham crackers, crush a few into rough crumbs.
- Wrap it up: Flatten a piece of biscuit dough in your hand. Add one marshmallow and a couple pieces of chocolate. Sprinkle a pinch of graham cracker crumbs if you want.
- Seal tightly: Pull the dough up and around the filling like a little pouch. Pinch the seams until you are confident it is sealed. Roll gently into a ball.
- Chill for a few minutes: I know, annoying. But even 10 minutes in the fridge helps the dough stay closed and reduces leaks.
- Heat the oil: Use a small pot or deep pan. You want about 2 inches of oil. Heat it to around 350 F if you have a thermometer. If not, test with a tiny scrap of dough. It should bubble right away and float.
- Fry in small batches: Carefully add 2 to 4 at a time. Fry about 1 to 2 minutes per side, turning gently, until golden brown.
- Drain and dust: Remove to a paper towel lined plate. Dust with powdered sugar while warm.
And that is basically it. The key is not crowding the pan. If you toss too many in, the oil temperature drops and you get greasy dough instead of that light crispy outside.
One more thing: do not walk away. Deep Fried Marshmallows go from pale to perfect to too dark pretty quickly, and the sugar inside gets hotter than you think.
“I made these for movie night and everybody lost it. Crispy outside, gooey inside, and way easier than I expected. I am making them again this weekend.”
If you are in a frying mood and want something savory too, I have made these alongside crunchy delicious gluten free fried green tomatoes and it was such a fun sweet and salty combo.
Tips for Perfecting Your Deep Fried S’mores
I learned these tips the slightly chaotic way, meaning I have had at least one batch where chocolate escaped and the marshmallow tried to make a break for it. Here is what helps the most.
Seal the dough like you mean it. If there is even a small gap, the marshmallow will find it. Pinch, fold, then pinch again. If you are unsure, wrap with a little extra dough.
Chill before frying. This one is underrated. Cold dough holds its shape better when it hits hot oil.
Keep oil at a steady heat. Too hot and the outside browns before the inside warms. Too cool and the dough absorbs oil and tastes heavy. If your oil starts smoking, turn the heat down.
Do not overstuff. It is tempting to add extra chocolate. I get it. But overstuffing leads to leaks. A couple chunks are enough because everything melts and spreads once warm.
Serve right away. Deep fried treats are best fresh. After a while, the steam inside softens the crust. Still tasty, just not as magical.
Also, if you ever want an easy appetizer that feels fancy but is super low effort, try air fried garlic mushrooms. I make those when I want something snacky while I wait for dessert to cool a minute.
Variations to Try
This is where you can make the recipe feel like your own. Once you have the basic Deep Fried Marshmallows idea down, you can play around and find your favorite combo.
Classic fair style: Skip graham crackers and just do marshmallow plus chocolate, then dust heavily with powdered sugar.
Cookies and cream: Use white chocolate and add a spoon of crushed chocolate sandwich cookies inside. The filling turns into a creamy, melty situation.
Peanut butter cup twist: Add a small piece of peanut butter cup with the marshmallow. It is rich, so one or two bites feels like plenty.
Chocolate and strawberry: Add a tiny dab of strawberry jam. Not too much or it will leak, but just enough to give a fruity pop.
Spiced sugar finish: Instead of powdered sugar, roll the hot fried balls in cinnamon sugar. It gives churro energy in the best way.
If you are serving these at a party, I like putting out a few dipping sauces like chocolate syrup, caramel, and even a little raspberry sauce. People love dipping, and it makes the whole thing feel extra fun without more work for you.
Common Questions
Can I make Deep Fried Marshmallows without chocolate?
Yes. It becomes more like a fried marshmallow donut bite. Still sweet and gooey, especially with powdered sugar or cinnamon sugar.
What oil is best for frying?
Vegetable or canola oil is my usual pick because it stays neutral. Peanut oil also works if you like it, just be mindful of allergies.
How do I stop them from leaking?
Seal the dough well, do not overstuff, and chill the wrapped balls for 10 minutes before frying. Those three steps make a big difference.
Can I air fry them instead?
You can, but the result is different. The outside is more bread like than crisp fried. If you want that true fair texture, deep frying is the move.
How do I store leftovers?
Honestly, they are best fresh. But if you have extras, store in an airtight container and warm them in the oven for a few minutes to crisp up the outside again.
A sweet little wrap up before you start frying
If you want a dessert that is quick, playful, and guaranteed to make people smile, Deep Fried Marshmallows are it. Keep your oil steady, seal the dough well, and serve them warm so you get that gooey center and crisp outside. If you want more inspiration, I enjoyed reading Deep Fried Marshmallows | Sweet Jumbles and also this super helpful guide from Deep Fried S’mores – SugarHero for extra ideas and visuals. Now go grab those marshmallows and make a small batch first, because once you taste one, you will want to fry a second round right away.
Deep Fried S’mores
Ingredients
For the Filling
- 12 pieces Large marshmallows Mini ones work but large are easier to handle
- 4 oz Chocolate squares or chocolate chips Milk chocolate is classic
- 5 pieces Graham crackers Optional, but good for true s’mores flavor
For Frying
- 1 can Refrigerated biscuit dough or crescent roll dough For convenience
- 2 cups Oil for frying Vegetable or canola works great
- 2 tbsp Powdered sugar For dusting
Optional Toppings
- 1 tbsp Cinnamon sugar For dusting
- 4 tbsp Caramel sauce For drizzling
- 1/2 cup Whipped cream For serving
Instructions
Preparation
- Break chocolate into small pieces. If using graham crackers, crush a few into rough crumbs.
- Flatten a piece of biscuit dough in your hand. Add one marshmallow and a couple pieces of chocolate. Sprinkle a pinch of graham cracker crumbs if you want.
- Seal tightly by pulling the dough up and around the filling like a pouch, pinching seams until sealed. Roll gently into a ball.
- Chill the prepared balls in the fridge for 10 minutes to help the dough stay closed.
Cooking
- Heat oil in a small pot or deep pan to around 350°F.
- Carefully add 2 to 4 dough balls at a time to the hot oil and fry for 1 to 2 minutes per side or until golden brown.
- Remove from oil and drain on a paper towel-lined plate. Dust with powdered sugar while warm.
