A recipe for homemade Toasted Marshmallow Syrup! Toasted marshmallows are combined with a simple syrup for a flavorful addition to coffee and other favorite drinks.
Since making the Vanilla Bean Syrup a few months ago, I have been playing around with other homemade flavors and this Toasted Marshmallow Syrup has regularly made it into the rotation. It is great on its own stirred into coffee, but I am also using it as the base for an upcoming recipe for a S’mores Latte! This recipe yields a little over one cup of syrup which has been perfect for 1-2 people over a couple of weeks.
Granulated sugar and water are simmered together to form a simple syrup, then combined with miniature toasted marshmallows. After whisking until smooth, the mixture is removed from heat and allowed to cool to room temperature. Do not stir it at this point. You want the syrup to separate and form a foamy layer on top. Strain this and discard the foam/toasted pieces before mixing in the vanilla extract and a small pinch of salt. Transfer the syrup to an airtight container and refrigerate for up to two weeks.
For 1 cup of coffee, I usually add about 1-2 tablespoons of syrup. Adjust the amount as needed to taste. It is also delicious in hot chocolate, cocktails, and milkshakes.
I made the Toasted Marshmallow syrup with mini marshmallows to get as much toasted flavor as possible (and it was easier to simply spread out in one layer instead of turning the larger ones), but you can also switch them out for about 6-8 larger marshmallows that have been toasted on all sides. Make sure to whisk the marshmallows into the hot syrup until completely melted and smooth before removing from heat.
Looking for more recipes with marshmallows?
Try my Rocky Road Cookies, Flødeboller (Danish Chocolate-Covered Marshmallow Puffs), and S’mores Macarons.
Toasted Marshmallow Syrup Recipe
Adapted from Crumb
Toasted Marshmallow Syrup
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 2 cups miniature marshmallows
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- In a medium saucepan, combine the water and granulated sugar. Bring the mixture to a boil, then reduce heat to a simmer and cook, whisking occasionally, until the sugar is dissolved and the liquid is starting to thicken slightly, 10-15 minutes.
- While the syrup is simmering, arrange the miniature marshmallows in a single layer on a foil-lined baking sheet and broil until well toasted.
- Reduce the heat on the simmering syrup to low and scrap in the toasted marshmallows. Whisk until the marshmallows are fully melted and smooth. Remove from heat.
- Allow the syrup to cool to room temperature. Do not stir at this point to allow the syrup to separate.
- Strain the syrup through a fine mesh sieve, whisk in the vanilla extract and small pinch of salt, then store in an airtight container in the refrigerator for up to two weeks.
Noelle
This was amazing! It had great flavors, can’t wait to use this all fall long!
Deanne
This will be going in my hot chocolate all season long! Yum!
Amy Desrosiers
This looks and sounds so good! I love this flavor at the coffee shop so I know this homemade version must be so incredible!
Anita
This syrup makes my homemade coffee latte tastes so much better. Thanks for sharing this lovely syrup recipe. 🙂
Michelle
Omg! So unbelievably good! I can’t wait for the smores latte
Mary
This looks great! I have yet to make it, but I was wondering why you recommend storing it in the fridge? I’m hoping to mail a coffee-themed gift, so I want to know if this could be an option for that or not.
Tara
Thanks Mary! This may not be the best for mailing, since it has no additives to make it shelf stable. The syrup may be ok for a day or two at room temp, but I store mine in the refrigerator since it usually takes me a week or two to go through a bottle to prevent mold growth.