Ingredients
- Jumbo marshmallows
- Pancake mix
- 1 egg
- Milk
- Vegetable oil (for frying and a small drizzle for batter)
- Whipped cream (optional)
- Chocolate syrup
- Sprinkles
Ingredients and Why They Matter
Jumbo marshmallows (20-30 count): Extra-large size (1.5-2 inches) withstands batter dip/heat shock better than minis (instant melt) or standards (underfill). Gelatin-sugar matrix melts 110-115°F creating lava flow; fresh (no stale crust) yields steamier burst. Store airtight; freeze 30 min pre-fry enhances batter stick—thaw slightly surface-tacky.
Pancake mix (1-1.5 cups): Instant flour-leavener-sugar blend fries crisp without tempura fuss—cornstarch content seals fast, baking powder puffs lightly preventing density. Buttermilk varieties tangier; complete mixes (just-add-water) simplest. Weigh 140-200g for consistency—scooped varies wildly.
Egg (1 large, room temp): Binds batter via lecithin emulsifying milk/oil for smooth coating—no drips/slides. Room temp whips airy preventing lumps; yolk richens color/crisp, white lightens texture. Vegan aquafaba sub works 3 tbsp.
Milk (2/3-1 cup whole): Thins batter to tempura-consistency (ribbons off whisk, coats back smoothly)—whole fat tenderizes fried shell vs skim toughness. Buttermilk zings; measure post-egg for perfect pancake-batter hybrid—not pourable thin, not dough-thick.
Vegetable oil (3+ inches frying, 1 tsp batter): Neutral high-smoke canola/soybean fries 350-375°F clean—peanut/avocado alternatives nuttier. Batter drizzle tenderizes preventing cardboard crisp. Reuse strained 2-3x filtered cheesecloth/fridge.
Toppings (whipped cream, chocolate syrup, sprinkles): Cream melts into goo, chocolate tempers sweetness, sprinkles crunch—apply hot for adhesion. Stabilized cream (cornstarch) holds 2 hours; homemade ganache > store syrup shine. Colored sprinkles theme parties.
Step-by-Step Instructions
I freeze jumbo marshmallows 20-30 minutes on tray—chills gelatin matrix preventing premature melt while creating tacky exterior for batter adhesion. Deep heavy pot/Dutch oven (4+ qt) fills 3-4 inches vegetable oil—never >half capacity splash-prevention. Clip candy/deep-fry thermometer; heat medium-high to exactly 350-375°F steady (drops 25°F per batch, recovers 1 min).
In medium bowl, whisk 1 room-temp egg vigorously 30 seconds frothy. Add 2/3 cup milk, 1 tsp vegetable oil—whisk smooth. Dump 1 1/4 cups pancake mix gradually, whisking low eliminating lumps—batter thickens pancake-consistency: slow ribbon off whisk, coats spoon back 3 seconds. Too thick (stands peaks)? +1 tbsp milk. Too thin (runs fast)? +1 tbsp mix. Rest 5 minutes hydration—smells yeasty-sweet.
Test oil: batter droplet sinks 2 inches, bubbles vigorously, rises golden 20 seconds—no smoking/browning=too hot (350°F min), slow float=too cool (greasy). Skewer toothpick each chilled marshmallow—dip fully batter submersion, lift/twist excess drip 5 seconds (1/8-inch coat max). Batter seals instantly cold surface.
Fry 2-3 max per batch (crowding drops temp 50°F)—lower gently long tongs/slotted spoon right-side-up. Fry 25-40 seconds undisturbed: batter puffs, turns pale gold bubbling furiously. Flip tongs, fry 15-25 seconds opposite—total 45-60 seconds golden-crisp all-over, marshmallow aroma wafts sweetly. Steam vents batter cracks—no black=perfect. Over=explosion, under=soggy goo leak.
Slotted spoon lifts to triple paper towels—tilt drain 10 seconds oil beads. Immediate toppings: whipped cream dollop melts puddle, chocolate syrup zigzags rivers, sprinkles adhere sticky. Serve sizzling 90 seconds max—lava peaks! Repeat batches, monitor temp religiously between (1 min heat recovery).