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Toasted Marshmallow Creamer
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Toasted Marshmallow Creamer

A decadent, sweetened coffee creamer made with toasted marshmallows, butter, vanilla, and heavy cream. Its caramelized, silky texture turns your daily brew into a rich dessert-like experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: JUICE
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

  • 12-oz bag or 1 cup marshmallows
  • 4 tablespoons unsalted butter
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • pinch of salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon bourbon-free maple syrup (optional)

Method
 

  1. Preheat oven to 250°F (121°C)
  2. Lay marshmallows in a single layer on a baking sheet
  3. Bake for 5–7 minutes or until edges are deeply browned
  4. Cool marshmallows for 2 minutes, then loosely crush them into coarse crumbs
  5. In a saucepan, melt butter over medium heat
  6. Add sugar and stir until the mixture turns golden amber
  7. Remove from heat and slowly pour in heavy cream while whisking continuously
  8. Return the pan to low heat and let simmer for 2 minutes
  9. Remove the pan and stir in the crushed marshmallows, vanilla, and salt until well combined
  10. If using, mix in maple syrup for added depth
  11. Let the creamer cool to room temperature before transferring to a jar for storing

Notes

For a vegan option, use dairy-free butter and non-dairy heavy cream.
Use mini marshmallows for even toasting.
Adjust sugar amount to taste.
Store in an airtight jar in the refrigerator for up to one week.