Recipe contributed by Larilei — Alligator Lake Social Club’s resident 23-year-old kitchen experimenter and "Social Media Intern".
There are few flavors that say cool weather quite like a toasted marshmallow.
Not just a marshmallow, either. We’re talking about the one that spent a little too much time over the fire, the outside browned and caramelized, maybe bordering on questionable judgment, while the inside turns into molten sugar.
That flavor also happens to work ridiculously well in coffee.
Homemade toasted marshmallow syrup brings together caramelized sugar, vanilla, and the unmistakable flavor of toasted marshmallows in a syrup that works in hot coffee, cold brew, lattes, and just about anything else that could use a little campfire treatment.
Better yet, you only need a handful of ingredients.
Toasted Marshmallow Syrup
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 15 large marshmallows
- 1 teaspoon vanilla extract
- Small pinch of salt
Step 1: Make the Simple Syrup
In a medium saucepan, combine the water and granulated sugar.
Bring the mixture to a boil, then reduce the heat to a simmer. Cook for approximately 10–15 minutes, whisking occasionally, until the sugar has completely dissolved and the syrup begins to thicken slightly.
Step 2: Toast the Marshmallows
While the syrup is simmering, arrange the marshmallows in a single layer on a foil-lined baking sheet.
Place them under the broiler on low and toast until they develop a deep golden-brown color.
Keep a close eye on them.
Marshmallows operate on their own timetable, and the distance between “perfectly toasted” and “small kitchen fire” is surprisingly short.
You want plenty of browned surface area because that caramelized exterior is where much of the toasted flavor comes from.
Step 3: Add the Marshmallows
Reduce the syrup to low heat.
Carefully scrape the toasted marshmallows into the saucepan and whisk until they are completely melted and the mixture is smooth.
Remove the saucepan from the heat.
Step 4: Let It Cool
Allow the syrup to cool completely to room temperature.
Resist the urge to keep stirring it. As it cools, the mixture will naturally separate slightly, making it easier to strain away some of the marshmallow solids.
Step 5: Strain and Finish
Pour the cooled syrup through a fine-mesh sieve.
Whisk in the vanilla extract and a small pinch of salt. The vanilla rounds out the marshmallow flavor, while the salt helps balance the sweetness.
Transfer the finished syrup to an airtight container and refrigerate.
Use within approximately two weeks.
Put It in Coffee
This is where things get interesting.
Start with about ½ to 1 ounce of toasted marshmallow syrup per 8–12 ounces of coffee and adjust from there. Because the syrup is fairly sweet, a little goes a long way.
For an easy toasted marshmallow latte, add the syrup to espresso or strongly brewed coffee, top it with steamed milk, and finish with a little foam.
It also works exceptionally well in cold brew. Add the syrup, a splash of cream, and plenty of ice for something that tastes suspiciously close to dessert while still technically being coffee.
Want to push it further?
Add a little chocolate syrup and you've wandered into s'mores territory.
Nobody is going to stop you.
The Important Part: Toast Them
You can technically make marshmallow syrup without browning the marshmallows.
Don't.
Toasting is what gives this recipe its personality. Browning the exterior creates deeper caramelized flavors that keep the finished syrup from tasting like nothing more than liquid marshmallow candy.
Don't be afraid to get some darker spots on them, either. You're looking for the flavor of a marshmallow roasted over a fire...not one politely warmed from across the room.
Just remember: toasted is good.
Flaming is generally less productive.
Make a batch, throw some in your morning coffee, and enjoy a little campfire flavor without smelling like wood smoke for the rest of the day.