Give your coffee break some campfire vibes with my copycat Torani Toasted Marshmallow Syrup recipe! This delightful simple syrup infusion is made with just 4 basic ingredients, including real toasted marshmallows.🔥
The world of coffee syrups is as vast as your imagination. If you can dream it, chances are it can be (or already has been) made. From nutty pecan and pistachio to dessert-inspired chocolate chip cookie dough and gingerbread, tropical coconut and macadamia nut to floral lavender simple syrup, the options are nearly endless. (And we are barely scratching the surface!)
So, as we settle into late summer and early fall—the season for bonfires and s’mores—I couldn’t help but think about making a toasted marshmallow simple syrup. Turns out Torani and Monin both beat me to the punch. (Like I said, if you can imagine it, it’s probably already been done!)
While this homemade version has all the roasty, toasty, caramelly charm of the big-name brands, it’s decidedly much cheaper. My marshmallow syrup also has the added benefit of being all-natural—no sodium benzoate, potassium sorbate, or “natural” flavors here!
Jump to:
- What is toasted marshmallow syrup?
- What does it taste like?
- Why You’ll Love This Toasted Marshmallow Coffee Syrup Recipe
- Ingredients Needed
- Substitutions
- How To Make Toasted Marshmallow Syrup
- Optional Variations & Dietary Adjustments
- Serving Suggestions
- Recipe Success Tips
- FAQs
- Homemade Toasted Marshmallow Simple Syrup Nutrition
- Other Fall-Ready Coffee Syrup Recipes
- Toasted Marshmallow Syrup
What is toasted marshmallow syrup?
If you’re already familiar with the concept of simple syrup—equal parts water and dissolved sugar—you’re halfway there. Simple syrup is ideal for sweetening anything liquid, like tea, coffee or cocktails; since it’s also a liquid, it stirs in seamlessly.
Simple syrup can also be infused with any number of goodies (remember my list above??). This particular recipe calls for it to be infused with the sugary charm of melty, golden-brown toasted marshmallows. Delightful!
What does it taste like?
It’s like sipping on a sweet liquid cloud—each spoonful is bursting with the gooey, caramelized goodness of perfectly toasted marshmallows. The syrup is lovingly crafted by melting these pillowy treats into a velvety simple syrup, then enhanced with a hint of vanilla that rounds out the flavor beautifully. Whether drizzled over your morning coffee or blended into a cozy cocktail, this syrup wraps you in warmth and nostalgic sweetness.
Why You’ll Love This Toasted Marshmallow Coffee Syrup Recipe
- Quick & Easy - You only need about 10-15 minutes to make a batch that’ll last the whole week!
- Simple Ingredients - As much as I love going to cafés, the RDN in me is never thrilled about the “extras” that come along with mass production—artificial colors, vague “natural” flavors, and chemical preservatives. This homemade roasted marshmallow syrup avoids all that, sticking to just 4 pantry staples.
- Budget-Friendly - Considering you just need a handful of marshmallows, sugar, and vanilla extract, each batch is unlikely to break $1. Compared to the $12 price tag for Monin and Torani, we’re looking at some seriously impressive savings!
Ingredients Needed
As promised, you only need a handful of basics to make this toasted marshmallow-infused simple syrup. Here’s what to grab:
- Large Marshmallows - The heart and soul of this coffee syrup recipe! The large size makes them easier to measure and brown than smaller marshmallows.
- Water - Start with filtered water if possible.
- Granulated Sugar - White sugar has a neutral flavor profile, allowing the rich toasty taste to shine brightly.
- Vanilla Extract - An added splash of aromatic vanilla bolsters the marshmallow-y vibe.
Substitutions
Got the wrong size marshmallows or fresh out of white sugar? I got you, boo.
- Large Marshmallows - While large “jumbo” sized marshmallows are easier to wrangle here, you’re welcome to use regular or mini marshmallows instead. Each jumbo marshmallow is equivalent to 4 regular marshmallows or ½ cup of mini marshmallows. I imagine you could likely swap in ¼ cup of marshmallow fluff or marshmallow creme, but you’d probably need a kitchen blowtorch to get the toasted flavor!
- Granulated Sugar - I haven’t tried it, but I imagine a brown sugar-toasted marshmallow mash-up would be extra caramelly and quite delicious.
- Vanilla Extract - You’re welcome to swap in an equal amount of vanilla paste or vanilla powder.
How To Make Toasted Marshmallow Syrup
This simple syrup recipe holds true to its name—it’s a snap to make! Here’s how:
Step 1: Prep. Preheat your oven to 400° and line a baking sheet with parchment paper. Place the marshmallows on the baking sheet in a single layer.
Step 2: Toast. Bake in the preheated oven for 5-6 minutes, or until golden brown (do not burn). Set aside.
Step 3: Dissolve. Add the water and sugar to the saucepan. Once the marshmallows are done toasting, scrape them off the baking sheet and add them to the saucepan. Heat the syrup over medium heat, whisking frequently until everything is combined and the marshmallows and sugar are fully dissolved.
Step 4: Flavor & Cool. Remove from heat and whisk in the vanilla extract. Allow the syrup to cool at room temperature for 15 minutes.
Step 5: Use or Store. Transfer cooled marshmallow simple syrup to a syrup bottle or mason jar and store in the fridge for up to 2 weeks.
Optional Variations & Dietary Adjustments
Ready to make some customizations? Here are some ideas to get you started:
- Untoasted - TBH, I don’t really like the flavor of raw, store-bought marshmallows—roasting is what makes them awesome. (Homemade marshmallows are a whole different story!) But, just because I’m not a fan doesn’t mean you aren’t. Feel free to use plain, raw marshmallows if you prefer.
- Sugar-Free Toasted Marshmallow Syrup - To reduce the amount of sugar, you can use your favorite cup-for-cup sugar alternative, like monkfruit. That said, marshmallows are generally pretty loaded with sugar, so the syrup won’t be sugar-free. They’re a bit spendy, but feel free to swap in sugar-free marshmallows for a fully sugar-free option.
- Vegan - Many marshmallows are made with gelatin, making them unsuitable for vegans. Not to worry! There are several vegan-friendly brands out there including Trader Joe’s and Dandie’s, and they’ll work just as well in this recipe.
Serving Suggestions
While I love using this toasted marshmallow syrup for coffee, it’s no one-trick pony! Here are some other fun and fabulously delicious ways to put it to use:
- Toasted Marshmallow Cold Foam - Perfect for adding to all your favorite cold brew and iced coffee drinks. I particularly love it atop pumpkin spice cold brew in my Pumpkin Marshmallow Iced Coffee recipe.
- Marshmallow Whipped Cream - Marshmallow fluff or whipped cream? Now you don’t have to decide! Add a splash of this syrup to cold heavy cream and whip until you reach your desired consistency.
- Breakfast Drizzle - Dress up your plain oatmeal or cream of wheat with a drizzle of marshmallow syrup and a tablespoon of mini chocolate chips. S’mores for breakfast!
- Baker’s Accomplice - Brushing a bit of simple syrup over cakes before layering and frosting is an old baker’s trick. Give any of your favorites a little marshmallow-y glow-up by using this infused syrup instead of plain. Some of my favorites include spice cakes, chocolate cakes, and vanilla cakes.
- Mix & Match - Feel free to use the marshmallow syrup in conjunction with other coffee syrups to create your own café creations. Chocolate + Marshmallow? S’mores mocha, here I come!
- Marshmallow-Infused Cocktails - Add a playful twist to your favorite cocktail recipes, swapping in toasted marshmallow syrup for simple syrup. It works well with both whiskey and vodka-based drinks. You can also make your own small-batch marshmallow-flavored vodka by mixing some into your favorite bottle.
Recipe Success Tips
- Easy does it! Don’t burn the marshmallows or you'll end up with little specks of black floating in your syrup. I recommend sticking close by and keeping an eye on them.
- To increase shelf-life, double the amount of sugar but keep the rest of the ingredient ratios the same. Also known as a rich syrup, this 2:1 sugar-to-water ratio has more of sugar’s preservative power, extending its useful life to 6 months or more.
- Get the right tools. A whisk, parchment paper, silicone spatula, funnel, and bottle with a pour spout will make your life cleaner and easier.
FAQs
It depends on the brand or recipe! My toasted marshmallow coffee syrup is made with just sugar, water, real toasted marshmallows, and vanilla extract.
Whether you add it directly to your cup or get a little more creative with some of the serving suggestions above, toasted marshmallow coffee is as yummy as you might expect. The dark, pleasantly bitter coffee notes are mellowed out by gooey, caramelly sweetness that echoes the flavor of everyone’s favorite camping treat.
Not at the time of publication, but their baristas can hack a passable flavor experience by combining white mocha sauce, vanilla syrup, and caramel syrup.
Homemade Toasted Marshmallow Simple Syrup Nutrition
This Toasted Marshmallow Syrup is quite the treat! Per serving, you're looking at about 80 calories and 21 grams of carbs, 19 of which are sugars. This is the primary source of calories. No fat or protein, and just a tiny bit of sodium, 5 mg to be exact. So, while it’s a bit of a splurge, think of it as an occasional sweet indulgence.
Just remember, a little goes a long way with the sweetness, so you might find that a small drizzle is just enough to make your treats deliciously unique without overdoing it. You can always pair it with fiber-rich foods to keep your blood sugar in check. Alternatively, follow the instructions above to make a reduced-sugar or sugar-free version. Enjoy!
Total nutritional content per serving is:
- Calories: 80 calories
- Total Fat: 0 grams
- Protein: 0 grams
- Sodium: 5 mg
- Carbohydrates: 21 grams
- Sugar: 19 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Other Fall-Ready Coffee Syrup Recipes
Toasted Marshmallow Syrup
Equipment
- 1 medium saucepan
Ingredients
- 8 large marshmallows
- 1 cup water
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 400° and line a baking sheet with parchment paper.
- Place the marshmallows on the baking sheet in a single layer. Bake in the preheated oven for 5-6 minutes, or until golden brown (do not burn). Set aside.
- Add the water and sugar to the saucepan. Once the marshmallows are done toasting, scrape them off the baking sheet and add them to the saucepan. Heat the syrup over medium heat, whisking frequently until everything is combined and the marshmallows and sugar are fully dissolved.
- Remove from heat and whisk in the vanilla extract. Allow the syrup to cool at room temperature for 15 minutes, then transfer to a syrup bottle or mason jar and store in the fridge for up to 2 weeks.
Notes
Nutrition
xoxo Megan
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