Toasted Marshmallow Syrup Recipe for Coffee and Drinks

Toasted marshmallow syrup is a sweet drink flavoring with vanilla-like marshmallow notes and a lightly caramelized, toasted finish. To make a homemade version, brown marshmallows, dissolve them in sugar syrup, then strain and dilute to a pourable consistency. Use a small amount in coffee, lattes, hot chocolate or a creamy soda.

This recipe makes 1 1/4 cups (300 ml), or twenty 1-tablespoon portions. The ingredients are measured by weight where that matters, and the final volume is adjusted after cooking so the serving estimate is clear. Expect a lightly cloudy homemade syrup rather than the appearance of every commercial bottle.

You will also find coffee and drink combinations, substitutes, current Monin and Torani product information, and a practical explanation of sugar-free options.

Jump to: Homemade recipe · Drink ideas · Monin and Torani · Sugar-free options · Substitutes.

What Is Toasted Marshmallow Syrup?

It is a pourable sweetener designed to bring toasted marshmallow flavor into drinks without leaving a whole melted marshmallow floating on top. Its main appeal is the combination of sweetness, soft vanilla notes and the browned flavor associated with a campfire treat.

A homemade syrup can contain actual toasted marshmallows. Commercial versions can use flavorings instead, so the name alone does not tell you whether a bottle contains gelatin, dairy or real marshmallows.

The texture also differs from marshmallow fluff. Fluff is thick and spreadable; beverage syrup is intended to disperse into a liquid. Melting a spoonful of fluff into coffee can sweeten it, but it does not automatically reproduce the toasted taste or the pouring consistency of syrup.

S’mores syrup is another related flavor, usually combining marshmallow with chocolate and a graham-cracker element. Choose it when you want that fuller dessert profile, rather than assuming it is identical to plain toasted marshmallow.

Homemade Toasted Marshmallow Syrup Recipe

Prep: about 5 minutes Cooking and toasting: about 10 minutes Cooling allowance: about 20 minutes, or until cool enough to bottle Total: approximately 35 minutes Yield: 300 ml, about 1 1/4 U.S. cups Serving: 1 tablespoon (15 ml)

Ingredients

Use a small saucepan, metal baking tray, foil suitable for the broiler, heatproof spatula, fine-mesh strainer and measuring jug. A clean, heat-safe bottle or jar with a lid is useful for storage.

1. Prepare the Marshmallows for Toasting

Heat the oven’s broiler and position the tray at the distance recommended by your oven manufacturer. Line a metal tray with broiler-safe foil and lightly grease it so the toasted marshmallows are easier to lift.

Spread the marshmallows in a single layer. Keep them away from direct contact with the heating element. Do not put baking parchment under a broiler unless its manufacturer explicitly permits that use.

2. Toast Until Golden

Watch continuously as the marshmallow tops brown. Begin checking within roughly 30 seconds; the time can vary substantially between ovens. Remove the tray when the tops are golden to medium brown, before they blacken extensively.

The goal is toasted flavor, not a tray of burnt sugar. If the batch burns and smells harsh, start again. Adding more vanilla later will not reliably hide a strongly burnt taste.

3. Dissolve the Sugar

Combine the 180 ml water and 100 g sugar in the saucepan over medium-low heat. Stir until the sugar dissolves. You do not need to cook it to a candy stage or deliberately reduce it into a thick caramel.

Keep the pan large enough to allow room for foam when the marshmallows are added. A gentle heat is easier to control than an aggressive rolling boil.

4. Add the Toasted Marshmallows

Carefully scrape the toasted marshmallows into the hot syrup with a heatproof spatula. Stir over low heat until they have mostly dissolved, usually a few minutes. Keep your hands away from the sticky hot mixture.

Some foam and small browned flecks are normal. Whisk gently only if needed; vigorous beating can incorporate more air and create a thick foam cap.

5. Add Vanilla and Strain

Remove the pan from the heat. Stir in the vanilla and optional pinch of salt. Let the mixture settle briefly, then pour through a fine-mesh strainer into the heat-safe measuring jug.

Straining removes larger toasted fragments. It does not remove dissolved sugar or guarantee a crystal-clear syrup. Avoid forcing blackened pieces through the mesh.

6. Adjust the Final Volume

Add enough warm water to bring the strained mixture to 300 ml. Stir thoroughly, then allow it to cool before transferring to a suitable container and refrigerating.

This final adjustment matters: the volume left after heating depends on evaporation and what remains on the tray or strainer. Measuring the finished syrup gives you twenty 15 ml portions instead of an unreliable serving count based on the size of your jar.

Homemade Toasted Marshmallow Syrup

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• Author: Yuma Recipes
• Total Time: 35 minutes
• Yield: 20 tablespoons (300 ml) 1x

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Description

Homemade toasted marshmallow syrup with measured sugar, marshmallows and vanilla, adjusted to 300 ml for clear drink portions.

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Ingredients

Scale 1x2x3x

• 60 g mini marshmallows
• 100 g granulated sugar (about 1/2 cup)
• 180 ml water (about 3/4 cup), plus warm water to adjust the final volume
• 1 teaspoon vanilla extract
• A small pinch of fine salt, optional

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Instructions

1. Prepare a metal tray with broiler-safe foil and a light coating of oil. Arrange the marshmallows in one layer. Position the tray according to your oven’s broiler guidance.
2. Broil while watching continuously until golden to medium brown, beginning checks within about 30 seconds. Remove before extensive blackening. Toasting time varies by broiler.
3. Meanwhile combine 180 ml water and 100 g sugar in a saucepan over medium-low heat. Stir until the sugar dissolves; do not reduce to a candy stage.
4. Carefully scrape in the toasted marshmallows with a heatproof spatula. Stir over low heat for a few minutes until mostly dissolved. Allow room for foam and avoid a hard boil.
5. Remove from heat and stir in vanilla and optional salt. Let settle briefly, then strain through a fine-mesh strainer into a heat-safe measuring jug.
6. Add warm water to bring the finished syrup to 300 ml and stir well. Allow to cool, transfer to a clean suitable container and refrigerate promptly.
7. Start with 1 to 2 teaspoons in coffee or 1 tablespoon in a latte, adjusting to taste. The batch gives twenty 15 ml tablespoon portions.

Notes

Marshmallow brands vary; this homemade syrup can be cloudy, foamy or thicker after chilling. Gently warm a portion to loosen it, and thin with a little water if needed. Measure the final volume to keep portion calculations consistent. Approximate 30 calories per 15 ml tablespoon assumes about 400 kcal from sugar plus about 200 kcal from the marshmallows and a small amount from vanilla, divided into 20 portions. Refine the estimate using your marshmallow label. This recipe contains sugar. Keep refrigerated and plan to use within four days as a cautious home-use schedule, or freeze surplus; this is not a validated shelf-life claim. Images are illustrative, not photographs of a kitchen test.

• Prep Time: 5 minutes
• Cooling (approximate): 20 minutes
• Cook Time: 10 minutes
• Category: Syrups
• Method: Stovetop and Broiler
• Cuisine: American-inspired

Nutrition

• Serving Size: 1 tablespoon (15 ml)
• Calories: 30

Keywords: toasted marshmallow syrup, homemade coffee syrup, toasted marshmallow syrup recipe

How Much Syrup Should You Put in Coffee?

Start with 1 to 2 teaspoons in an 8-ounce cup of coffee, stir and taste. For a milk-based drink, start with 1 tablespoon and increase only if needed.

These are flavor starting points, not universal doses. A commercial syrup, a homemade batch and a sugar-free flavoring can have different sweetness and intensity. A large pump is also not a standard tablespoon unless the pump’s stated volume confirms it.

Adding more syrup is not always the answer to weak flavor. Very diluted coffee, strongly flavored creamer or excessive ice melt can hide the toasted notes. Adjust one part of the drink at a time.

Toasted Marshmallow Syrup Drink Recipes

Iced Toasted Marshmallow Latte

For one drink, combine 1 tablespoon syrup with 2 espresso shots, about 60 ml. Stir well, then pour over ice and add 3/4 cup milk, about 180 ml.

Use a glass with enough room for the liquid and ice. Taste before adding sweetened cream or a topping. The syrup already supplies sweetness, and an additional flavored creamer can make the drink taste more like dessert than coffee.

Hot Toasted Marshmallow Coffee

Stir 2 teaspoons syrup into 3/4 cup hot brewed coffee, then add 1/4 cup warm milk. This makes a modest single serving with a noticeable coffee base.

For a stronger coffee flavor, use a more concentrated brew rather than automatically increasing both coffee and syrup. If you enjoy experimenting with coffee additions, our guide to clove in coffee discusses another flavor direction.

S’mores-Style Hot Chocolate

Prepare 1 cup hot chocolate according to your preferred recipe. Stir in 1 to 2 teaspoons toasted marshmallow syrup and taste before adding more.

A small sprinkle of crushed graham cracker adds the cracker element, but it also changes allergens and nutrition. Add crumbs immediately before drinking so they do not turn into a thick layer at the bottom. Chocolate sauce and whipped cream are optional extras.

Toasted Marshmallow Cream Soda

Put ice in a large glass. Add 1 to 2 teaspoons syrup, slowly pour in 3/4 cup chilled cream soda, then gently stir in 1 tablespoon half-and-half if desired.

Use a small syrup dose because cream soda is already sweet. The drink can foam as it is mixed, so leave headroom. For more combinations built around soda, syrup and cream, explore our dirty soda recipes. If you want a specific cola version, follow the separate Dr Pepper dirty soda recipe and change just the syrup flavor to start.

Toasted Marshmallow Chai

Add 1 teaspoon syrup to a cup of prepared chai, stir and taste. The toasted sweetness works as a small flavor addition; it does not need to replace all the tea’s spice character.

Begin with an unsweetened or lightly sweetened base. Our homemade chai tea recipe gives you control over the tea, milk and sweetener before adding the marshmallow flavor.

Monin vs Torani Toasted Marshmallow Syrup

Both brands list toasted marshmallow products, but the precise bottle matters. The following is a product-information comparison, not a blind taste test.

The Monin U.S. product page lists 100 calories and 24 g sugar per 30 ml serving. That corresponds to approximately 50 calories and 12 g sugar per 15 ml tablespoon, calculated from its label.

Torani’s sugar-free product page lists 0 calories and 0 g sugar per two-tablespoon serving. Its formulation is different from a homemade syrup containing granulated sugar and marshmallows.

Torani also maintains an original toasted marshmallow syrup listing. A product appearing in a brand catalog does not guarantee that it is stocked at every store. Product details were checked October 25, 2026; check the actual label because formulas and regional versions can differ.

Can You Make It Sugar-Free?

The homemade recipe above is not sugar-free. Replacing only the granulated sugar does not remove the sugar already present in ordinary marshmallows.

A sugar-free commercial flavoring is the simpler option if you want this flavor without the sugar content of the homemade recipe. It may taste or pour differently, so start with the manufacturer’s suggested amount and adjust.

Making a home version with sugar-free marshmallows is a separate formulation problem. Their sweeteners and gelling ingredients may behave differently during toasting, dissolving and refrigeration. Do not assume a gram-for-gram swap will produce the same texture.

For a less-sweet drink, another approach is to use a smaller measured amount of regular syrup in an unsweetened base. A little flavoring can be enough, especially when you are not also adding sweetened milk or whipped toppings.

Calories and Portions

This recipe’s energy estimate is about 30 calories per tablespoon when the finished batch is adjusted to 300 ml. That planning estimate assumes approximately 400 calories from 100 g sugar, roughly 200 from 60 g marshmallows, and a small contribution from vanilla, divided into twenty portions.

Use the marshmallow package to refine that calculation. Brand differences and material left on the tray or strainer affect the result. The figure is an estimate, not a laboratory measurement.

For weight management, count the complete drink: syrup, milk, cream, chocolate and toppings. A smaller syrup portion can reduce added sweetness and energy, but toasted marshmallow flavor does not make a beverage a weight-loss treatment.

What Is a Substitute for Toasted Marshmallow Syrup?

The right substitute depends on whether you need sweetness, vanilla flavor or the toasted character.

Start with less substitute than the full syrup amount, then taste. Equal spoonfuls do not guarantee equal sweetness. Do not use liquid smoke as a direct replacement for the flavor of a browned marshmallow; it can dominate a drink very quickly.

Troubleshooting Homemade Syrup

It becomes thick in the refrigerator. Marshmallow gelling ingredients can thicken the mixture as it chills. Stand the closed container in warm water, or gently warm a portion, then stir. If necessary, thin with a little water and recalculate servings from the new final volume.

There is a foam layer. Melted marshmallows can introduce air. Let the mixture settle and skim excess foam before bottling. A small cloudy layer does not by itself establish spoilage, but it also does not prove the syrup is safe.

It tastes bitter. The marshmallows may have been burned too dark. Straining removes pieces but cannot reliably remove a burnt flavor already dissolved in the liquid.

The flavor disappears in iced coffee. Stir the syrup into warm espresso or a small amount of warm coffee first. Then add cold ingredients and ice. Also check whether a heavily flavored milk or creamer is masking it.

It has small specks. A fine-mesh strainer catches larger browned fragments. A homemade batch can still be less clear than a commercial flavoring; clarity is not the goal of this recipe.

Storage and Make-Ahead Tips

Transfer cooled syrup to a clean container, refrigerate promptly and use a clean spoon or pour directly without touching the bottle opening. Make a small batch and plan to use it within four days; freeze surplus portions for later drinks.

This is a cautious home-use schedule rather than a validated shelf-life claim. Do not leave a homemade marshmallow syrup on the counter because an unopened commercial bottle can be stored there. Commercial recipes and packaging differ.

Follow the bottle instructions for purchased syrup. Monin’s U.S. listing, for example, says refrigeration is not required for that product. Those instructions should not be transferred to the homemade recipe.

Where Can You Find Toasted Marshmallow Syrup?

Start with the official Monin and Torani listings, then check coffee-supply shops, restaurant-supply retailers and specialty grocery stores that deliver to your area. Confirm bottle size, shipping region and whether the product is original or sugar-free.

For a local search, use the exact product name with your city or postal code. Check the retailer’s live stock information or call before traveling. A search result for “toasted marshmallow syrup near me” can lead to a delivery listing or an unavailable product, rather than stock on a nearby shelf.

Avoid assuming every marshmallow-flavored sauce is a beverage syrup. Check the consistency and intended uses, especially if you want something that will mix smoothly into cold coffee.

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