Deep Fried S’mores

Gather round, everyone, and let’s bring it in for a big group hug. This recipe marks the temporary end of a sweet little tradition around here called Fry-Day.* For the past month-plus, I’ve shared a deep-fried dessert recipe every Friday. It’s been an absolute blast, and I may never look at a root beer float the same way again. However, it also feels like it’s time to take a frying breather–August is almost over, the end of summer feels near, and frankly, a lady gets tired of feeling judged every time she goes to the store and buys several gallons of cooking oil. What’s with the raised eyebrows, checkout clerks?

*I think. Probably. I reserve the right to deep fry everything for the next 3 months if I totally change my mind.

Deep Fried S'mores | SugarHero.com

This is definitely not the end of all Fry-Days, and I expect I’ll start the tradition up again next summer, once it’s fair and carnival season again. I mean, I haven’t even deep fried a piece of cake, for crying out loud. This isn’t over.

But for now, buck up and dry your tears, because we’re going out with a bang. Deep Fried S’mores just might be my best fried dessert yet! If you’re a melty chocolate and gooey marshmallow person—and why wouldn’t you be?—these are going to blow your mind.

Deep Fried S'mores | SugarHero.com

 

Deep Fried S’mores start off, as so many s’mores do, with the innocent layering of graham crackers, chocolate bars, and marshmallows. Construction begins in an 8×8-inch pan, to create one mega s’more. You might find yourself tempted to toss that baby into the microwave and blissfully dive head-first into the world’s largest s’more, but resist

From there, things take a turn to the dark side, when the mega s’more is cut into small squares, dipped in batter, and fried for a few minutes, just long enough to crisp up the outside and liquefy in the inside.

Deep Fried S'mores | SugarHero.comTotally a reasonable portion size, yes/no?

The short cooking time is key, because a longer, slower cooking time will cause the marshmallows to melt entirely, and leave you will a filling of sweet liquid and molten chocolate. Which isn’t bad, per se, but it’s not nearly as delicious as a filling of chewy, smooshy, melty, gooey marshmallow and molten chocolate. See the difference?

And if you’re wondering about what the graham cracker’s up to, it’s mostly hanging out with the outer coating. I thought the texture kind of blended in to the crispy batter, and I couldn’t distinguish any cracker-y bits in the s’mores. But I did catch some of the graham flavor, which was a great counterpoint to all of the chocolate and marshmallow shenanigans in the center.

Deep Fried S'mores | SugarHero.com

Because there’s so much gooey goodness in the middle, I didn’t think these s’mores bites needed anything else, but I would never stop you if you wanted to add a quick dunk in chocolate or caramel sauce. And if you’re thinking that adding a layer of peanut butter in the center, or maybe even some peanut butter cups, sounds like a good idea? You’re totally right. Go crazy. This is your Fry-Day too.

In remembrance of Fry-Days past, here’s what you might have missed:

Deep Fried Root Beer Floats | SugarHero.com

Deep Fried Root Beer Floats

Deep Fried Chocolate Covered Strawberries | SugarHero.com

Deep Fried Chocolate Covered Strawberries

Deep Fried Cheesecake | SugarHero.com

Deep Fried Cheesecake

Deep Fried Chocolate Chip Cookie Dough | SugarHero.com

 Deep Fried Chocolate Chip Cookie Dough

 

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Deep Fried S’mores
yield: about 36 fried s’mores

9 graham cracker sheets
2 extra-large chocolate bars (I used Hershey’s Dark 4.25 oz bars)
1/2 cup chocolate chips, or an additional chocolate bar
20-24 large marshmallows (I used rectangular “Stackers” marshmallows)

1 egg
1 tsp oil
3/4 cup milk
1 cup + 2 tbsp all-purpose flour
3 tbsp granulated sugar
1/2 tsp baking powder
1/8 tsp salt
1 quart oil, for frying
Candy Thermometer

To make the s’mores, line an 8×8-inch pan with cling wrap. Fit four of the graham cracker sheets into the bottom of the pan, and break up an additional sheet to cover any remaining space in the bottom. Melt the chocolate chips, and spread about 1/3 of the melted chips on top of the graham crackers in a thin layer. Top the crackers with the chocolate bars. If you use the 4.25 oz Hershey’s Dark bars like I did, two bars will fit perfectly on top—otherwise, break the bars to fit the pan.

Spread more melted chocolate on the bars, then top with marshmallows. If you’re using rectangular “Stackers” marshmallows you can simply put them on the chocolate, but if you’re using regular round marshmallows, cut them in half lengthwise so they’re not too tall. Finish by spreading a layer of melted chocolate on the marshmallows, then top with the remaining graham crackers. Refrigerate the pan to set the chocolate.

While you wait for the chocolate to set, make the batter. Whisk together the egg, oil, and milk in a small bowl, and in a separate medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the wet ingredients to the dry, and whisk everything together until it’s smooth.

When the chocolate is set, carefully cut the giant s’more into 36 small squares. It might be easiest to let it sit at room temperature for 10 minutes before cutting it, so the chocolate isn’t quite so cold. If any of the pieces break apart while you’re cutting them, glue them back together with melted chocolate—you need your squares to be one piece when you fry them. Keep the s’mores squares in the refrigerator until you’re ready to fry.

To fry, pour the frying oil into a medium saucepan so that it’s 2 inches deep, and insert the candy thermometer. Heat the oil over medium heat until it reaches 375 F (191 C). Once at 375 F, take a s’more and dip it in the batter, turning it over with your hands until it’s completely covered. Let excess batter drip back into the bowl, then gently drop it into the oil. Repeat with 3-4 more pieces, so you’re frying 4-5 at a time.

Fry them for about 2 minutes total, until puffed and golden brown. Monitor them and flip them if necessary so they cook evenly on all sides. Remove them from the oil using a frying skimmer or slotted spoon and place them on a paper towel-lined baking sheet to drain. Repeat with the rest of the s’mores and batter. Watch the temperature of the oil and keep it between 375-380 F (191-193 C). For this recipe, it’s better to have the oil on the hotter side, so the pieces cook faster. If they take too long, the marshmallow melts away entirely. A short, fast cooking time will crisp up the s’mores and give you melty chocolate and gooey marshmallow inside.

Serve Deep Fried S’mores immediately.

       

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31 Responses to Deep Fried S’mores
  1. You are EVIL…but in a most delightful way!

    As good as these sound and look though, I would have to do one thing to make them work for me and that is to char those marshmallows…something about that char is critical for me…maybe it better brings back memories of Girl Scout campfires?

    Yummmmm.

    • Elizabeth says:

      I’m twirling my evil villain mustache as I write this!

      LOVE the idea of charring the marshmallows! I’m a little bummed I didn’t think of it when I was making them–I think that really would have been the perfect touch. Guess I’ll just have to make them again sometime. :)

  2. How did you get them so round? I tried my hand at donut holes for the first time last weekend and even with those had trouble getting them to stay a nice shape.

    • Elizabeth says:

      I actually didn’t do anything! The s’mores were square when I dipped them, but puffed up when they fried. Actually, all of my fried goodies have turned out round–even the strawberries. I think it must have to do with the batter puffing around the center. Since doughnut holes are dough (duh) they must behave differently. Hopefully yours still tasted great, though!

  3. I thought nothing could top ice cream week…

  4. You are definitely my (sugar) HERO for making this! Omfg… I want them all. ALL OF THEM. Seriously hoping I can find deep fried s’mores at the local county fair now.

    • Elizabeth says:

      Thanks Ashley! Please report back. I didn’t make it to the fair this year so I’m dying to know what crazy stuff they’ve come out with.

  5. Man, what a way to temporarily end your deep frying venture. These look soooo good it’s unreal.

  6. I will never look at anything the same anymore! I think I might start throwing fried things back into the fryer for a double dose:) I adore melty s’mores and I thought (sadly) the season was over. No way! I won’t let s’mores go that easy! I want to try them this way now. You are so creative!

    • Elizabeth says:

      Quick, to the deep fryer! Must fry all the things! Seriously, though, of course it’s not healthy but it has been fun to realize that almost anything can be fried…and it’s usually an improvement. :)

  7. Andie says:

    Where have you been all my life

  8. If I ever get over my fear of deep frying , I am making these for breakfast! You are deep fry goddess, what will you think of next?

  9. alex says:

    yes, must have these! great recipe!

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  11. Those look too good to be true! : )

  12. Oh.My.Heavens!! This looks absolutely incredible! You’ve taken s’mores to a whole new level and it is glorious!!

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  16. Abby says:

    Same question with this as the one I asked on fried cheesecake! Is it critical that these be served right away? :) Have you tried eating room-temperature versions of these?

    • Elizabeth says:

      Hi Abby! I don’t think they’re nearly as good when they’re cool–the chocolate hardens back up a bit and the texture of the marshmallow is a little sketchy too. It’s not disgusting, but it’s really not so great. Of the deep fried treats I’ve done, my first choice for serving at room temp would be deep fried cookie dough, and cheesecake would be my second choice.

  17. […] Recipe and photo via  sugarhero.com […]

  18. Lisa says:

    We celebrate what we’ve christened “Deep Fried Friday”, which happens the day after Thanksgiving (because really, what better way to follow a day of gluttony with a day of gorging?). It started as a way to get more use out of the oil from the deep fried turkey and has become a Vonfeldt tradition. :) I’m definitely going to add this idea to the list for this year!!

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