Ingredients
- Granulated sugar: 1 cup
- Water: 1 cup
- Pumpkin puree: 1/2 cup
- Vanilla extract: 2 teaspoons
- Marshmallow fluff: 1/2 cup
- Pumpkin pie spice: 1 teaspoon
- Salt: 1/4 teaspoon
- Corn syrup: 2 tablespoons
Instructions
- Step 1: In a medium saucepan, combine the granulated sugar and water. Bring to a simmer over medium heat, stirring until the sugar is completely dissolved.
- Step 2: Add the pumpkin puree, pumpkin pie spice, and salt to the saucepan. Whisk to combine and continue simmering for 5 minutes, stirring occasionally.
- Step 3: Remove the saucepan from the heat and stir in the marshmallow fluff until it's fully melted and incorporated into the mixture.
- Step 4: Stir in the vanilla extract and corn syrup.
- Step 5: Let the syrup cool completely before transferring it to an airtight container, such as a glass bottle or jar. Store in the refrigerator for up to 2 weeks.
Notes
- For a smoother syrup, ensure the pumpkin puree is very smooth before adding it to the sugar mixture.
- Gently warm the syrup in the microwave or on the stovetop for a richer flavor experience, especially if serving it cold.
- Drizzle this delightful syrup over ice cream or pancakes for an extra touch of autumnal indulgence.
- Store your homemade syrup in the refrigerator to keep it fresh and prevent spoilage for up to two weeks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American