Homemade Matcha Marshmallows Recipe

December 18, 2020Van
Blog post

Prep time: 20 minutes

Cook time: 10 minutes

Serves: 36 Marshmallows

I was trying to think of culinary treats that had a good shelf life, would travel well  for gift giving and homemade marshmallows fit the bill. I adapted Alton Brown’s trusty marshmallow recipe to include matcha powder.  These chewy, bouncy Matcha Marshmallows are the ultimate treat for anyone who loves matcha like I do! Marshmallows are usually pretty sweet, so I love how the matcha powder balances it out. Since these have a very strong matcha flavor, it’s important to use a good quality matcha powder. They’re yummy on their own as a treat, but you can also drop these marshmallows into hot milk to make a matcha latte – how cool is that? Package them up with these cute gift tags and you’re going to make anyone’s day better.

Homemade Matcha Marshmallows Recipe

Homemade Matcha Marshmallows Recipe

Homemade Matcha Marshmallows Recipe

Homemade Matcha Marshmallows Recipe

Homemade Matcha Marshmallows Recipe

Homemade Matcha Marshmallows Recipe

I created these cute gift tags (print here) to package the Matcha Marshmallows for gift giving. Homemade Matcha Marshmallows Recipe

Homemade Matcha Marshmallows Recipe

Print Recipe

Homemade Matcha Marshmallows Recipe

  • Prep time: 20 minutes
  • Cook time: 10 minutes
  • Serves: 36 Marshmallows



  • 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!




  • J Tuchman

    March 11, 2021 at 10:33 am

    I’ve been looking for a matcha marshmallow recipe with not too much granulated sugar b/c it’s not something I normally buy (though strangely I have some corn syrup I “inherited”). Recipe above says, “1½ Tablespoons Cups Granulated Sugar.” Hmmm…not sure what that means lol. Please clarify, thanks.

    1. Van

      March 11, 2021 at 11:26 am

      Hello, sugar is the main ingredient for marshmallows so it will be quite hard to find a recipe that doesn’t use a lot of it – you might want to look for another type of treat or dessert to make. The recipe uses 1½ Cups + 1½ Tablespoons of Granulated Sugar.

  • J ztuchman

    March 11, 2021 at 12:24 pm

    Thanks. Maybe I’ll try a small batch.

  • Cleo

    January 6, 2024 at 10:22 pm

    These are so good! A little sweet but perfect when added to unsweetened almond or soy milk

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