This toasted marshmallow syrup is sweet, cozy, and adds that warm, campfire flavor to coffee, lattes, and dirty sodas in minutes. It’s made with simple ingredients and comes together fast, which is exactly what I need most days. I read Just Friends by Haley Pham, and there’s a marshmallow latte mentioned that I have not stopped thinking about since. It sounded so simple but so good. So naturally, I started with the syrup. And once I got going, I knew I had to take it one step further and toast the marshmallows to really bring that flavor in.
If you’re just here for the syrup, scroll on down. If you’re in a drink phase like I usually am, here are a few other ones that have been on repeat around here:
Dirty Dr Pepper
Dirty Alani
Iced Pumpkin Latte
Equipment
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Ingredients
- Mini marshmallows
- Water
- Granulated sugar
- Vanilla extract
Directions
Place the marshmallows on a sheet pan in an even layer. Broil for 1 to 2 minutes, watching closely, until they are golden brown.
Transfer the toasted marshmallows to a medium saucepan with the water and sugar. Bring the mixture to a simmer over medium heat and cook, stirring occasionally, until the marshmallows are fully melted and the sugar is dissolved, about 5 to 7 minutes.
Remove from heat and stir in the vanilla extract. Let the syrup cool completely.
Transfer to an airtight container for storage.
How do I serve my Toasted Marshmallow Syrup?
- This is the kind of thing you keep in the fridge and use a little at a time. Add 1 to 2 tablespoons to coffee, lattes, chai tea, or dirty sodas. It also works really well drizzled into cold brew or even mixed into milk for a quick sweet drink.
FAQs (Because Life’s Too Busy for Guesswork)
You can, but you may need to strain the syrup through a fine mesh strainer to remove any burnt pieces before storing it.
You want a deep golden color for the best flavor. If they stay too pale, the syrup will taste more like plain vanilla than toasted marshmallow.
You can use a kitchen torch, an open flame, or a stovetop burner, but the broiler or a torch works best for mini marshmallows.
Add 1/2 to 1 teaspoon of corn syrup while cooking to help keep the sugars from crystallizing as it cools.
What are substitutions that I can make?
- Mini marshmallows – Regular marshmallows work if needed, but they take longer to melt and won’t toast as evenly
- Granulated sugar – Brown sugar can be used, but it will add a deeper, slightly molasses flavor
- Vanilla extract – Use 1 teaspoon of vanilla bean paste instead
How should I store my leftovers?
- Store the syrup in an airtight container in the refrigerator for up to two weeks.
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Toasted Marshmallow Syrup
Equipment
- Measuring cups and spoons
- Sheet pan
- Medium Saucepan
Ingredients
- 1 cup mini marshmallows
- 1 cup water
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
Instructions
- Place the marshmallows on a sheet pan in an even layer. Broil for 1 to 2 minutes, watching closely, until they are golden brown.
- Transfer the toasted marshmallows to a medium saucepan with the water and sugar. Bring the mixture to a simmer over medium heat and cook, stirring occasionally, until the marshmallows are fully melted and the sugar is dissolved, about 5 to 7 minutes.
- Remove from heat and stir in the vanilla extract. Let the syrup cool completely.
- Transfer to an airtight container for storage.
Notes
- Toast marshmallows until deep golden brown for the best flavor. If they’re too light, the syrup will taste more like plain vanilla than toasted marshmallow.
- Stir the syrup occasionally while it simmers to help everything melt evenly and prevent sticking.
- Add 1/2 to 1 teaspoon of corn syrup while cooking if you want to help prevent crystallization as it cools.
- Store in an airtight container in the refrigerator for up to two weeks.
- Add 1 to 2 tablespoons to coffee, lattes, chai tea, or dirty sodas when serving.
- Mini marshmallows melt faster and more evenly, but regular marshmallows can be used if needed.
- Brown sugar can be used instead of granulated sugar for a deeper, slightly molasses flavor.
- Use 1 teaspoon of vanilla bean paste instead of vanilla extract if that’s what you have on hand.
- Marshmallows can be toasted under the broiler, with a kitchen torch, or over an open flame. If using an open flame, strain the syrup before storing to remove any charred bits.
