Vanilla Pumpkin Marshmallow Coffee Syrup (Print Version)
A rich blend of pumpkin, marshmallow and vanilla creates a decadent syrup that transforms ordinary coffee into a seasonal treat.
# Ingredients:
01 -
1/2 cup marshmallow spread
02 -
1/2 cup canned pumpkin
03 -
1/2 cup packed light brown sugar
04 -
1/4 cup plus 2 tablespoons water
05 -
2 tablespoons heavy whipping cream
06 -
1 teaspoon pumpkin pie spice blend
07 -
1/2 teaspoon vanilla extract or vanilla bean paste
08 -
Small pinch fine sea salt
# Steps to Follow:
01 -
In a medium saucepan over low heat, combine the marshmallow spread, canned pumpkin, light brown sugar, water, heavy whipping cream, and pumpkin pie spice blend. Heat the mixture while stirring constantly until the sugar fully dissolves and the syrup becomes smooth, about 5 minutes. Be careful not to let the mixture boil; just gently warm it until everything is well incorporated.
02 -
Remove the saucepan from the heat. Stir in the vanilla extract or vanilla bean paste and a small pinch of fine sea salt until thoroughly blended. Allow the syrup to cool completely in the pan before transferring it into a clean jar or bottle. Store the syrup in the refrigerator for up to one week.
# Additional Notes:
01 -
Let the syrup cool fully before bottling to maintain its smooth texture.