If you’re going to make toasted marshmallow moonshine it ought to taste actually toasted. Desert in a jar sweet toasty and ready to wow at your next get together.

Toasted Marshmallow Moonshine Ingredients

• 1 (10–12 oz) bag marshmallows – browned under the broiler
• 10 additional marshmallows – roasted over an open fire until heavily charred
• 1 cup marshmallow fluff
• ½ cup white granulated sugar
• ¼ cup packed brown sugar
• 2 cups water
• 1 teaspoon vanilla extract
• ½ teaspoon butter extract
• ¼ teaspoon caramel extract
• pinch of sea salt
• 1 quart (32 fl oz) 80-proof moonshine or vodka

Instructions

1. Broil the marshmallows.
   Spread the bag of marshmallows in a single layer on a foil- or parchment-lined baking sheet. Place them under the broiler and watch them closely. Let them get deep golden brown with some darker toasted spots. They can go from toasted to burned quickly, so don’t walk away.
2. Fire-roast 10 marshmallows.
   Roast about 10 additional marshmallows directly over a fire. For these, you actually want some serious char. Let the outside get good and black in places. These marshmallows add the deeper smoky, campfire flavor that makes this recipe different.
3. Make the sweet base.
   Add 3 cups water, ½ cup white sugar, ¼ cup packed brown sugar, 1 cup marshmallow fluff, 1 teaspoon vanilla extract, ½ teaspoon butter extract, ¼ teaspoon caramel extract and pinch sea salt to a large pot.
4. Add the toasted marshmallows.
   Add both the broiler-toasted marshmallows and the fire-roasted marshmallows to the pot.
5. Heat and stir.
   Heat the mixture over medium to medium-low heat, stirring frequently. Continue heating until the sugars, marshmallow fluff, and toasted marshmallows have melted together and the mixture is smooth and dark brown. Don’t scorch the sugar on the bottom of the pot.
6. Remove from the heat and cool.
   Take the pot completely off the burner and allow the mixture to cool. Do not add moonshine or vodka while the mixture is on the stove or near an open flame. Alcohol vapor is highly flammable.
7. Add the moonshine.
   Once the mixture has cooled, stir in 1 quart (32 oz.) of 80-proof moonshine or vodka. Mix thoroughly until everything is evenly combined.
8. Strain if needed.
   If there are pieces of charred marshmallow or other solids remaining, strain the mixture through a fine-mesh strainer. For an extra-smooth finished drink, line the strainer with cheesecloth.
9. Jar it up.
   Pour the finished toasted marshmallow moonshine into clean mason jars or bottles and seal them tightly.
10. Chill and enjoy.
    Refrigerate the finished moonshine and serve it chilled or over ice. The finished drink should be dark brown with rich toasted-marshmallow, caramelized sugar, vanilla, butter, and campfire flavors.

PhilBilly Tip: Don’t be afraid of getting those fire-roasted marshmallows black. The broiled marshmallows provide the sweeter toasted flavor, while those heavily charred marshmallows are what help give this recipe its real campfire character.

What Makes This One Different

If you’re going to make toasted marshmallow moonshine, it ought to actually taste toasted.

For this recipe, I didn’t just throw marshmallow flavoring into a jar of shine and call it a day. I browned most of the marshmallows under the broiler until they were deeply toasted, then took about 10 more and roasted them directly over a fire until they were good and black.

That combination is where the flavor comes from.

The browned marshmallows give the shine that sweet, caramelized toasted-sugar flavor, while the fire-roasted ones bring a deeper campfire character. Add marshmallow fluff, vanilla, a little butter extract, white and brown sugar, and you’ve got something that tastes a whole lot closer to a marshmallow pulled straight off a stick over a fire.

The finished moonshine is dark, rich, sweet and loaded with toasted marshmallow flavor—and it’s surprisingly easy to make at home with 80-proof moonshine or vodka.