This Toasted Marshmallow Creamer has all the caramel flavor and fluffy mouthfeel of toasted marshmallows! An easy homemade coffee creamer with an indulgent twist.EASY - This is an easy recipe for a flavored coffee creamer. The dry caramel method might seem daunting, but it's actually very easy and there is no risk of the sugar crystalizing. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
145gmarshmallows about 25 regular marshmallows. You can use vegan marshmallows if you prefer.
3cupshalf and half1 ½ cups milk + 1 ½ cups cream OR (3 cups of coconut milk or any unsweetened vegan creamer)
150gwhite sugar¾ cup
Pinchof salt
Instructions
Warm 1 cup of the half and half in the microwave and set aside.
3 cups half and half
Sprinkle the sugar evenly over the bottom of a non-stick pan. Heat over medium heat to caramelize the sugar. Shake the pan gently to evenly distribute the sugar and to caramelize the sugar evenly (this is the dry caramel method).
150 g white sugar
Caramelize the sugar until it turns dark amber and almost burnt (don’t leave the pan at this stage as the caramel will begin to burn very quickly!).
Remove the pan from the heat, and immediately (but gently) pour the warm half and half into the sugar (be careful as the milk may splatter). Stir the sugar and half and half together over medium heat until the sugar has dissolved in the liquid completely.
3 cups half and half
Add the salt and marshmallow and stir to dissolve. Remove from the heat and strain to remove any undissolved marshmallows.
Pinch of salt, 145 g marshmallows
Mix the rest of the half and half and let it cool to room temperature.
3 cups half and half
Pour the creamer into sealable bottles and store in the fridge for up to 2 weeks.