Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup water
- 1 cup mini marshmallows
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Optional: a pinch of ground ginger or cloves for extra spice
Instructions
- Combine pumpkin puree and water in a medium saucepan, whisk and heat until smooth and warmed through.
- Add sugar, cinnamon, and nutmeg; stir until sugar dissolves and mixture simmers.
- Reduce heat to low, add marshmallows and vanilla extract; stir until marshmallows melt and syrup thickens.
- Simmer for 2-3 minutes, stirring frequently, until the syrup coats the back of a spoon.
- Pour into a clean jar or bottle, cool to room temperature, then store in the refrigerator. Use within two weeks.
Notes
- For a dairy-free version, substitute dairy-free marshmallows or omit marshmallows entirely.
- Reheat the syrup slightly for easier pouring or mixing.
- Enhance flavor with additional spices like ginger or cloves to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Beverages
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60 Kcal
- Sugar: 12g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg