Toasted Marshmallow Syrup Recipes
TOASTED MARSHMALLOW SYRUP
This toasty simple syrup is an instant classic, and excellent addition to any latte, milkshake or martini.
Provided by Food Network Kitchen
Time 20m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Thread the marshmallows onto 2 disposable chopsticks and cook over the open flame of a stove until toasted all over, about 2 minutes. (Alternatively, line the baking sheet of a toaster oven with foil coated in nonstick spray, add the marshmallows and broil, flipping once, until golden brown, about 2 minutes per side.)
- Combine the sugar and 1 cup water in a medium saucepan. Bring to a boil and simmer over medium heat until the sugar is dissolved, about 3 minutes.
- Reduce the heat to low and add the toasted marshmallows to the saucepan. Cook, stirring continuously and turning down the heat if the mixture starts to bubble up around the edges of the saucepan, until the marshmallows are completely dissolved into an opaque mixture, 5 to 7 minutes.
- Strain the mixture through a fine-mesh strainer and whisk in the vanilla extract and salt. Cool completely Store in the refrigerator in an airtight container for up to 1 month.
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- 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 scrap 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.
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- In a small saucepan set over medium heat, bring the sugar and water to a boil. Simmer, stirring occasionally, for about 5 minutes or until the sugar is completely dissolved.
- While the syrup is simmering, thread the marshmallows onto a metal skewer and use a kitchen torch or the burner of a gas stove to toast the marshmallows until browned all over. (To get the best results, you want to get the marshmallows slightly scorched in spots, but not completely burnt and black) Stir the marshmallows into the hot syrup, and cook for another 2-3 minutes or until the marshmallows have dissolved.
- Remove from heat and strain through a fine mesh strainer into a large glass measuring cup. Let cool completely, then stir in the vanilla extract.
- Pour the cooled syrup into glass bottles or jars with tight-fitting lids. The bottled syrup will keep in the fridge for up to 1 month.
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