October Recipe: Bonfire Syrup

Another month has come, and that means we have another recipe for you! Grab your favorite Dirty South Pottery mug & your favorite warm beverage, and get ready to level up with this syrup.
Toasted Marshmallow Coffee Syrup Recipe with handmade Kentucky Mug

Bonfire Syrup
Toasted Marshmallow

Christina Williams, West & Taylor

This syrup is great in coffee, tea, cocktails or in hot chocolate as seen in the accompanying picture. The cinnamon, brown sugar and molasses in this recipe help add the same flavors you’ll often find in graham crackers while also allowing for the slight heat that comes from cinnamon and reminds me of a bonfire night. Perfect for a s’mores inspired drink!

Total Time: 30 minutes 
  • 1 cup white sugar
  • 1 ½ cup water
  • 6-8 large marshmallows or approximately ⅓ of a bag of mini marshmallows
  • ¼ cup brown sugar
  • 1 tablespoon molasses
  • 1 tablespoon honey
  • ½ tsp cinnamon
  • 1 teaspoon vanilla
  • Pinch of salt
  • Arrange your marshmallows on a lined cookie sheet and place in the oven. Turn your oven on like normal, for 350 degrees and allow marshmallows to toast while the oven is preheating. DO NOT WALK AWAY. Frequently look at the marshmallows. The more burnt the top of the marshmallows are, the more toasty the end result will be. 
  • While this is heating up, you can get your water on the stove to a low boil and pour in the white sugar to make a simple syrup. (You’ll note that a normal simple syrup is a 1:1 ratio of water and sugar. However due to the added sweetener and the gelatin in marshmallows, you need the extra water.)
  • Once your marshmallows are toasted, turn off the oven and remove the marshmallows; allowing them to cool slightly to touch. 
  • After making sure that your white sugar has melted, scrape your toasted (burnt) marshmallows into the pot with your simple syrup and whisk vigorously. The added sugar in the marshmallows will cause your mixture to bubble and rise; please reduce the heat to medium to low-medium depending on your comfort level with heated sugar. (Also, ALWAYS use metal or wooden utensils in hot sugar and candy, if the sugar gets to a certain temperature, it is possible to melt your rubber utensils and then you have to start your project over.)
  • Once most of your marshmallows have reduced, keep heat on low-med and add in your honey, molasses and brown sugar. (If you use dark brown sugar, reduce molasses to 1 tsp)
  • Whisk and make sure that all sugar and marshmallows are dissolved. 
  • Remove from heat and add in the cinnamon and vanilla and the pinch of salt; mix.
  • Store in an airtight glass container in the fridge. Best if used in a week, but it will last up to a month. 


Ashley Norman

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