Toasted Marshmallow Syrup

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Toasted Marshmallow Syrup

All the cozy campfire vibes—vanilla-sweet and lightly caramelized—made to swirl into lattes, hot cocoa, Italian sodas, and milkshakes.

Toasted marshmallow syrup drizzling into a latte
Hands-on: 5 min Simmer: 5–6 min Yield: ~1⅓ cups Diet: Vegetarian • Gluten-Free

Ingredients

  • 1 cup water
  • 1 cup granulated sugar
  • ½ cup mini marshmallows
  • ½ tsp vanilla extract
  • Optional: tiny pinch fine salt • ¼ tsp caramel extract for extra “toasty” vibe • use vegan marshmallows if needed
Toasty flavor boost: Let the sugar syrup gently simmer 2–3 minutes before adding marshmallows—just until it smells lightly caramelized (not dark or bitter).

Step-by-Step

  1. Dissolve. In a small saucepan whisk water and sugar. Bring to a gentle simmer, stirring until clear (about 2–3 minutes).
  2. Melt. Add mini marshmallows; whisk until completely melted and smooth, 1–2 minutes.
  3. Finish. Remove from heat. Stir in vanilla (and optional salt/caramel extract). Cool; strain through a fine sieve if you prefer an ultra-smooth syrup.
Thickness: If you want a thicker dessert drizzle, simmer 2–3 minutes longer after the marshmallows melt; for coffee syrups, keep it a little thinner.

How to Use Toasted Marshmallow Syrup

  • S’mores Latte: 1–2 Tbsp syrup + espresso + steamed milk; top with whipped cream, cocoa dust, and a graham-crumb rim.
  • Hot Cocoa: Stir 1 Tbsp into your favorite cocoa for instant campfire vibes.
  • Iced Coffee/Cold Brew: 1–1½ Tbsp with milk or half-and-half.
  • Italian Soda: 2 Tbsp syrup + ice + club soda; add a splash of cream for an “Italian cream soda.”
  • Milkshakes: Blend 2–3 Tbsp with vanilla or chocolate ice cream.
  • Dessert Drizzle: Spoon over brownies, pancakes, crepes, or baked s’mores bars.

Variations & Pro Tips

  • Salted Marshmallow: Add a pinch of flaky sea salt at serving.
  • Mocha-Mallow: Whisk in 1–2 tsp cocoa while melting marshmallows.
  • Almond Joy Campfire: Add ⅛ tsp coconut extract + a drop of almond extract.
  • Vegan: Use vegan marshmallows; texture will be slightly lighter.
Yield~1⅓ cups (about 21 Tbsp)
Total Time~15 minutes including cooling
StorageRefrigerate airtight up to 2 weeks; shake before using. Freeze in cubes for longer storage.
AllergensContains gelatin if using conventional marshmallows; choose vegan marshmallows to keep it vegetarian.