There aren’t many things cozier than sitting by a campfire on a peaceful summer evening. My recent trip to visit family in northern Michigan offered plenty of fun outdoor adventures – forested walks, fishing and lounging on the boat at the lake, and spotting bald eagles and other wildlife that inhabit these more rural areas. But the most cozy evening involved gathering around a warm, crackling fire one evening. And I don’t know about you, but where there’s a campfire, it’s almost necessary to have a bag of marshmallows nearby for roasting.
If you’re like me though, you’re left with almost a full bag of marshmallows from the only campfire you’ll probably have all summer long (for a brief moment it did make me consider building a fire pit at home). The good news is there are ways to use these up, and marshmallows can roast surprisingly well when broiled in the oven.
Instead of making more smore’s, I decided to create a marshmallow syrup, taking inspiration from some delicious s’mores lattes I’ve tried recently (my favorite one pictured below, from a local coffee shop).
My syrup turned out sweet, toasty, and with a delicious creamy, fluffy texture.
This would taste great in coffee, hot chocolate, cocktails, or even as a topping on your favorite dessert (maybe it’s time to make some more pancakes?).
What’s your favorite marshmallow treat?
Marshmallow Syrup
Ingredients
- 6 regular sized marshmallows
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/4 tsp vanilla extract
Directions
- Mix together granulated sugar and water in a saucepan and bring to a simmer.
- Simmer for around 5 minutes until sugar is disolved.
- While the syrup is simmering, set oven to broil and place marshmallows on a baking pan lined with foil.
- Broil marshmallows until lightly toasted.
- Stir marshmallows into sugar mixture and stir in vanilla extract.
- Allow to cool and strain through a fine mesh strainer into a container to refrigerate.
*Please note the syrup may separate after sitting, so give it a stir before each use.