If you love s’mores, this is the cocktail syrup you need to make this summer! The taste of toasted marshmallows is such a nostalgic flavor and it happens to also work beautifully in many cocktails (and mocktails!)
I first made this syrup in the wintertime to sweeten a spiked hot chocolate with aged rum. It’s also great in a S’mores Old Fashioned with bourbon and chocolate bitters, or in a S’mores Brandy Alexander.
Or how about Campfire Margaritas with freshly squeezed lime juice and resposado tequila or smoky mezcal? You can add it to hot or iced coffee and even use it to sweeten lemonade.
You might not know this about me but I LOVE camping and spend most of my summers exploring the state parks in my home state of New Hampshire. Over the past few years, I’ve mastered the art of making cocktails while camping, and this recipe has become a favorite ingredient.
How to make simple syrup
Simple syrup is a mixture of equal parts sugar and water. Here we’ll start with a simple syrup base, then add some toasted marshmallows for flavor. It’s quick and easy and you can even make it over the fire while you’re camping. Just make sure to use it up or store it in a mason jar in a cooler.
What are marshmallows made of?
Back in the day, real marshmallows were a confection made with honey or sugar and the whipped sap of the marshmallow root. Over time, gelatin replaced the marshmallow root so the candy could be mass-produced.
Today, marshmallows are mostly made with corn syrup, gelatin, water, and air. The marshmallows we roast over the fire are known for their sweet, vanilla flavor that pairs oh so well with chocolate and graham crackers.
Why toasting is key
You can make untoasted marshmallow syrup too, but it will mostly just taste like a mild vanilla syrup. When the sugars in marshmallows caramelize from the heat of the campfire, a whole new realm of flavor is unlocked. The rich, burnt sugar and caramel notes from toasting combine with the smooth vanilla to make a special syrup with layers of flavor.
How to make the syrup
Combine equal parts water and sugar (1 cup water, 1 cup sugar) in a small saucepan over medium heat. Meanwhile, toast a handful of marshmallows to your desired level of toastiness.
Stir frequently until all of the sugar has dissolved. Once the sugar has dissolved, toss in your toasted marshmallows and stir frequently to help them dissolve. Reduce the heat and continue stirring briskly if the marshmallows begin expanding and/or the syrup looks ready to bubble over. If boiling over is imminent, immediately remove the pan from the heat and the frothy bubbling will settle.
After the marshmallows have dissolved, remove the pan from the heat. Allow the syrup to cool to room temperature, then store it in a glass jar or bottle. Keep the syrup in the refrigerator and use it within 2-3 weeks.
How to properly toast marshmallows
Ok, there’s no “proper” way to do it, but to me there is an ideal method. If camping, you can simply skewer your marshmallows on a stick and hold them over the fire. If at home, you have a few options: burner of a gas stove, burner of a gas grill, or a kitchen torch.
For this recipe, I just placed my marshmallows in a shallow dish and used a small kitchen blow torch. Kebab skewers are pretty helpful when toasting over the flame of a gas burner.
The key to toasting marshmallows is to neither under nor over do it. If your mallow catches on fire, that’s ok, but blow the flame out immediately or it will become a charred marshmallow carcass. Try to hold it over the flame just far enough that it begins to develop a subtle golden hue. Golden to dark brown in color is great and will lend loads of flavor.
You can scorch your mallows if you love that burnt sugar flavor (I do), but keep in mind that those burnt bits won’t dissolve easily so your finished syrup with have some particles in it. After a while, the particles will settle in the bottom of the bottle so you don’t have to worry about them floating in your drink. But if the solids bother you, strain through a fine mesh strainer or cheesecloth.
Note: Because of the gelatin in the marshmallows, you don’t want to use too many. You’ll want just enough to give the syrup flavor without altering the texture of the syrup (making it gel and then harder to pour) when it cools down to room temperature. 6-8 mallows is a good amount to start with for a mix of one cup of sugar to one cup of water.
Ways to use toasted marshmallow simple syrup
My favorite ways to use this syrup are in my Spiked Toasted Marshmallow Hot Cocoa, Campfire Margarita, and a heavenly S’mores Old Fashioned. But there are so many other cocktails that the caramelized sugar and vanilla flavor work well in.
S’mores Old Fashioned (bourbon, toasted marshmallow syrup, chocolate bitters)
This is the perfect Old Fashioned to enjoy when camping. Garnish with a toasted marshmallow or a whole s’mores for the ultimate treat. In a rocks glass filled with ice, add 2 ounces of bourbon, ¼-1/2 oz toasted marshmallow simple syrup and 3 dashes chocolate bitters. Stir to chill. If doable, express an orange peel over the finished cocktail, then garnish.
Spiked Toasted Marshmallow Hot Cocoa (cocoa powder, milk, toasted marshmallow syrup, aged spirit of choice)
This is pure decadence that you’ll want to savor year round. It transitions seamlessly from summer evenings by the campfire to cozy, snowy nights fireside, and the best part is it’s delicious with any aged spirit.
- 1.5 – 2 tablespoon cocoa powder
- 1 – 1.5 oz toasted marshmallow simple syrup
- 8 oz milk
- Pinch of salt
- 1.5 oz aged rum, or spirit of choice
Combine the cocoa powder, syrup, salt, and 2 oz of the milk in a small saucepan over medium low heat. Whisk to combine. Once incorporated, add the remaining milk and gently simmer. Pour the hot cocoa into a mug over aged rum, or a spirit of your choice. Garnish with a toasted marshmallow.
Campfire Margarita (aged tequila, toasted marshmallow syrup, lime juice, smoked sea salt)
I’m currently obsessed with this margarita riff and finding ways to perfect it, pre-batch, and transport it for trips (because toting a cocktail shaker into the woods isn’t always practical). This one is definitely best enjoyed fireside, preferably near a beach!
In a cocktail shaker, combine 2 ounces of reposado tequila or your favorite mezcal with 1 ounce of lime juice and 1 ounce of toasted marshmallow simple syrup. Add a pinch of smoked sea salt to the shaker and fill it ¾ with ice. Shake until chilled, then strain into a rocks glass (or camp mug) filled with ice. Rim with smoked sea salt, if you like. Garnish with a toasted marshmallow.
S’mores Brandy Alexander (brandy, cream, creme de cacao, toasted marshmallow syrup)
This is an insanely delicious dessert cocktail that I highly recommend garnishing with a s’more for the full experience. In a cocktail shaker, combine 2 ounces of brandy or cognac with 1 ounce of cream (heavy cream is best), a ½ ounce of creme de cacao, and a ½ oz of toasted marshmallow simple syrup. Fill the shaker ¾ with ice and shake until chilled, then strain into a cocktail glass and garnish with a mini s’more or some freshly grated nutmeg.
You may also enjoy these other syrup recipes:
Toasted Marshmallow Simple Syrup
Bring the nostalgic flavor of campfire s’mores to your cocktails and mocktails with this delicious and super easy to make toasted marshmallow simple syrup!
- 1 cup water
- 1 cup sugar
- 6-8 marshmallows or more, to taste
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Combine the water and sugar in a small saucepan over medium-low heat. Stir periodically until the sugar dissolves.
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Meanwhile, toast the marshmallows over an open flame, then set aside.
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Add the toasted marshmallows to the saucepan and stir frequently until they dissolve fully.
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Remove the syrup from the heat and allow to cool, then strain through a fine mesh strainer or cheesecloth (if desired).
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Store in a glass bottle or jar for up to 2-3 weeks in the fridge.
