Homemade Matcha Marshmallows Recipe

Method

• 1)

  Add 4 Teaspoons of Matcha Powder and 3 Packets of Unflavored Gelatin to your stand mixing bowl, stir to combine. Add ½ Cup + 1 Tablespoon of Water and give it a quick stir and place onto the stand mixer with the whisk attachment.

• 2)

  In a small sauce pan, add ½ Cup Water, 1 Cup Light Corn Syrup, 1½ Cups + 1½ Tablespoons Granulated Sugar, ¼ Teaspoon Kosher Salt, cover and use medium high heat for 3 minutes. Uncover the pan and attach a Candy Thermometer, cook until it reaches 240°F (this will take around 7 minutes). Once it hits 240°F remove it from the heat immediately

• 3)

  Turn the mixer on low speed, and slowly pour the sugar syrup down the side of the bowl. Once you’ve added all the syrup, turn the mixer to high speed and whip until it becomes light and thick, it takes about 10-12 minutes. Add ½ Teaspoon Vanilla Extract halfway through mixing. Prepare your pan while it mixes.

• 4)

  In a bowl, add ¼ Cup Powdered Sugar, ¼ Cup Cornstarch, 1 Teaspoon Matcha Powder and stir to combine well. Lightly spray the 8×8 inch pan with non-stick spray. Add the sugar/cornstarch mixture and shake it around to completely coat the pan, return the excess sugar/cornstarch back into the bowl and save for later.

• 5)

  When the marshmallow is done whipping. Scrape it into the pan and use a lightly sprayed silicone spatula to even out the top. Dust the top with some of the sugar/cornstarch mixture and let it rest uncovered for 4 hours or overnight.

• 6)

  Dust a cutting board with the sugar/cornstarch mixture and turn out the marshmallow on to the board. Cut the marshmallows into approximately 1.3 inch squares (6 strips). Cut straight down quickly with a long, sharp knife and coat the cut edges with the sugar/cornstarch mixture. To get clean sharp cuts, clean off your knife and make sure it’s dry before each cut. Coat each marshmallow well in the sugar/cornstarch mixture, store in a sealed container for up to 3 weeks. Enjoy!