Ingredients:

  • 3 cups Granulated Sugar
  • 3 cups Filtered Water (divided)
  • 1/4 cup Pumpkin Purée (not pie filling)
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground Cloves
  • 1/2 tsp Vanilla Extract (for Pumpkin Syrup)
  • 1/2 cup Light Brown Sugar, packed
  • 1/4 cup Heavy Cream
  • 1/2 tsp Flaky Sea Salt, divided
  • 10–12 Large White Marshmallows
  • 1/4 cup Water (additional for Marshmallow Syrup)
  • 1/4 tsp Vanilla Extract (for Marshmallow Syrup)

Instructions:

  1. Master Simple Syrup Base: Divide the 3 cups of sugar and 3 cups of water into three equal portions (1 cup sugar, 1 cup water) for each syrup flavor. In a saucepan, combine the first portion, heat over medium heat, and stir until the sugar is fully dissolved. Repeat this process for the remaining two bases and keep them warm.
  2. Prepare Pumpkin Spice Syrup: Add the pumpkin purée, cinnamon, ginger, cloves, and 1/2 tsp vanilla extract to the first simple syrup portion. Bring to a gentle boil, then simmer for 10–12 minutes, stirring occasionally. Strain the mixture carefully through a fine-mesh sieve or muslin cloth to remove the pulp, then set aside to cool.
  3. Prepare Salted Caramel Syrup: In a clean saucepan, combine the reserved portion of granulated sugar, the brown sugar, and 1/4 cup water. Heat over medium-high heat until the mixture turns a deep amber caramel (about 5–8 minutes), swirling the pan. Remove from heat, carefully whisk in the heavy cream (it will bubble vigorously). Return to very low heat. Stir in the second portion of simple syrup and the sea salt. Remove from heat and set aside to cool.
  4. Prepare Toasted Marshmallow Syrup: Toast the marshmallows deeply using a kitchen torch or broiler until smoky and dark brown. Place the toasted marshmallows, the additional 1/4 cup of water, and 1/4 tsp vanilla extract into the reserved third portion of simple syrup. Simmer and stir continuously for 5–7 minutes until the marshmallows are completely melted and the liquid is smooth. Strain if necessary, then set aside to cool.
  5. Storage: Once all three syrups are completely cooled to room temperature, funnel them into sterilised, airtight bottles or jars. Label and store in the refrigerator for up to 3–4 weeks.