Toasted Marshmallow Syrup
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
20 mins
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Total Time
45 mins
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Servings
1 1/4 cups
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Course
Drinks
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Cuisine
International
Toasted Marshmallow Syrup
Description
Toasted Marshmallow Syrup starts with dissolving granulated sugar in water over gentle heat until the solution thickens slightly. Miniature marshmallows are toasted under a broiler until golden brown, developing a deeper flavor profile. Incorporating the toasted marshmallows into the warm syrup and whisking until smooth delivers the characteristic creamy marshmallow flavor. The syrup is strained to remove any solids before vanilla and salt are added, enhancing the taste complexity. Chilling the syrup helps flavors meld and results in a pourable consistency.
The syrup’s flavor is nuanced by the caramelization of the marshmallows, offering toasted sweetness rather than plain sugariness. The silky texture makes it suitable for drizzling over desserts, stirring into coffee or hot chocolate, or sweetening pancakes and waffles. This preparation transforms common ingredients into a specialty syrup with a uniquely toasted character.
Storing in the refrigerator preserves the syrup for up to two weeks, making it convenient to prepare in advance. Avoid stirring when cooling to allow flavor separation and ensure proper texture before straining. This methodical approach to combining toasted marshmallow flavor with simple syrup results in a versatile ingredient for elevating various recipes.
Ingredients
- 1 cup water 240 milliliters
- 1 cup granulated sugar 200 grams
- 2 cups miniature marshmallows 113 grams
- 1 teaspoon vanilla extract
- salt pinch
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 scrape 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.
User Reviews
Overall Rating
5
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