Toasted Marshmallow Syrup
Craft a smooth, pourable toasted marshmallow syrup infused with broiled marshmallows, pure vanilla, and a hint of salt. It brings rich campfire flavor to warm lattes, cold foam, and hot cocoa.
Equipment
- Medium saucepan
- Baking Sheet
- Fine-Mesh Sieve
- Whisk
Ingredients
- 1 cup (240 milliliters) water
- 1 cup (200 grams) granulated sugar
- 2 cups (113 grams) miniature marshmallows
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Place the water and granulated sugar in a medium saucepan, bring the mixture to a boil, then lower it to a simmer for 10 to 15 minutes, whisking now and then. The syrup should look clear and feel slightly more viscous once the sugar has fully dissolved.
- While the syrup simmers, arrange the miniature marshmallows in one layer on a foil-lined baking sheet and broil on low until well toasted. Watch continuously as the marshmallows puff and turn golden brown with a few light charred spots.
- Turn the syrup to low, add the toasted marshmallows, and whisk until they melt completely before removing the pan from the heat. The mixture will become smooth and frothy with a pale amber color and a toasted sugar aroma.
- Leave the syrup at room temperature until cooled without stirring it. Foamy solids will rise and separate, leaving clearer syrup underneath.
- Pour the cooled syrup through a fine mesh sieve, then whisk in the vanilla extract and salt before transferring it to an airtight container. The strained syrup should look amber and pour smoothly without obvious black flecks.
Notes
Resting tip: Allow the cooked mixture to rest undisturbed for about 20 minutes so the gelatin foam separates and floats to the top. Pour gently through a fine mesh sieve and avoid pressing on the solids to keep the syrup clear.
Storage: Store the strained syrup in an airtight glass bottle or jar in the refrigerator for up to two weeks.
Texture fix: Chilled syrup may firm up due to marshmallow gelatin. Loosen it by placing the closed jar in a bowl of warm tap water until fluid, then shake gently before serving.
Browning control: Watch the marshmallows closely under the broiler to avoid burning. Discard any heavily blackened pieces before adding to the saucepan, as carbonized spots can turn the syrup bitter.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.
Nutrition
Calories: 95kcalCarbohydrates: 24gSodium: 25mgPotassium: 5mgSugar: 22gCalcium: 2mg
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