This simple syrup adds toasted marshmallow flavour to lattes, milkshakes and even cocktails. Package it up in pretty glass bottles for holiday giftgiving.
- 1 cup sugar
- 1 cup water
- 8 large marshmallows
- 1 tsp vanilla extract
- 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.
To make this syrup into a toasted marshmallow latte, combine 1 oz of syrup with ¼ cup strong-brewed Lavazza Gran Selezione coffee (or a double shot of your favourite espresso) and top up with steamed milk.