Toasted Marshmallow Syrup
This toasted marshmallow syrup is quick, easy, and full of cozy flavor. Add it to coffee, lattes, or dirty sodas for a sweet homemade upgrade.
Servings: 2 cups
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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.