The Campfire
We’re bottling up all the magic of autumn with a drink that will transport you straight to a crackling fire under a starry sky: “The Campfire”!
Forget your basic seasonal drinks. This is an experience in a glass. We’ve gone all out with homemade toasted marshmallow syrup (recipe from @izzbell), capturing that perfectly golden, slightly smoky sweetness you can only get from real roasted marshmallows. Then, we pair it with a rich, buttery homemade caramel syrup (recipe from @wearenotmartha) that adds a layer of deep, comforting flavor. Swirled into bubbly cream soda, it creates a drink that is both incredibly luxurious and playfully effervescent.
“The Campfire” is more than just a beverage; it’s a celebration of fall. It’s perfect for a crisp evening gathering, a cozy night in, or just whenever you want to treat yourself to something truly special.
Ready to taste autumn? Let’s get mixing and make some memories!
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 1 serving 1x
- Category: Drinks
Ingredients
Toasted Marshmallow Syrup
- 1 cup sugar
- 1 cup water
- 8 large marshmallows
- 1 tsp vanilla extract
Caramel Syrup
- 1 cup sugar
- 1 cup water, divided
- 1 tsp vanilla extract
Drink
- 1 oz toasted marshmallow syrup (recipe above)
- 1 oz caramel syrup (recipe above)
- 1 oz whipping cream
- 6 oz cream soda
- optional: mini marshmallows for top – toasted
Instructions
Toasted Marshmallow Syrup
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Make the Syrup Base: In a small saucepan over medium heat, combine the sugar and water. Bring the mixture to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, for about 5 minutes until the sugar has completely dissolved.
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Toast the Marshmallows: While the syrup simmers, thread your marshmallows onto a metal skewer. Use a kitchen torch or a gas stove burner to toast them until they are a light golden-brown color. You want them to be slightly scorched in spots, but not completely burnt.
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Infuse the Syrup: Add the toasted marshmallows to the hot syrup in the saucepan. Stir continuously for 2-3 minutes, or until the marshmallows have completely dissolved into the syrup.
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Strain and Cool: Remove the syrup from the heat. Strain it through a fine-mesh strainer into a large glass measuring cup to remove any solids. Let the syrup cool completely, then stir in the vanilla extract.
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Store: Pour the cooled syrup into a clean glass jar or bottle with a tight-fitting lid. The syrup will keep in the refrigerator for up to 1 month.
Caramel Syrup
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Make the Syrup Base: In a medium saucepan, combine the sugar and the first ½ cup of water. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar has completely dissolved.
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Caramelize the Sugar: Once the sugar has dissolved, stop stirring. Continue to boil the mixture without stirring. Watch it closely as it begins to change color. It will turn from clear to a light amber color, usually in 8-10 minutes. Be very careful, as it can go from a perfect caramel to burnt very quickly.
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Add Water & Vanilla: Once the mixture is a light amber color, immediately and carefully remove the saucepan from the heat. Slowly pour in the remaining ½ cup of water. The mixture will steam and splatter dramatically, so be sure to stand back. Once it has calmed down, add the vanilla extract and stir well to combine.
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Cool & Store: Pour the syrup into a heat-proof bowl or jar and place it in the refrigerator to cool completely. The syrup will continue to thicken as it chills.
Drink
- Add ice to a cup. Add 1 oz of toasted marshmallow syrup, then 1 oz caramel syrup and 1 oz whipping cream. Then add in 6 oz of cream soda (of choice).
- Top with mini marshmallows that you can torch to “toast” (optional). Enjoy!
Notes
- Go check out @izzbell and @wearenotmartha for other fun recipes!
Keywords: Drinks, Cream Soda, Homemade Syrup, Drink Syrups, Toasted Marshmallow Syrup, Caramel Syrup
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