Homemade Matcha Marshmallows
These vibrant green matcha marshmallows will elevate your matcha latte, hot chocolate, or even your matcha s'mores game.
Print Recipe
Equipment
- Stand Mixer
- 9x9 Baking Pan
- Parchment Paper
- Sauce Pan
- Candy Thermometer
Ingredients
- 1/3 cup water
- 1 tbsp powdered gelatin
- 1 tbsp matcha powder
- 1 cup maple syrup
- pinch sea salt
- 1 tsp Vanilla Extract optional
- arrowroot powder for dusting optional
Instructions
- Start by blooming the gelatin. Sprinkle the powdered gelatin over 1/3 cup of cold water the bowl of a stand mixer and set it aside for about 10 minutes.
- To your blooming gelatin mixture, add 1 Tbsp of Matcha Powder and whisk it in really well so you get a smooth consistency.
- While your matcha gelatin mixture is blooming, you can start heating 1 cup of maple syrup in a small saucepan over medium high heat. You want to heat it to about 240 degrees F without burning it. Use your candy thermometer to monitor the temperature.
- Once your maple syrup gets really hot, pour it slowly over your matcha gelatin mixture in the bowl of your stand mixer with it on low speed. Using the whisk attachment. Cover with a cloth to avoid splatter, and increase your mixer speed to high for about 10-15 minutes until you get a nice marshmallow fluff.
- While your Matcha Marshmallows are mixing, prepare a 9x9 pan with parchment paper optionally dusted with arrowroot powder to prevent sticking.
- Pour your matcha fluffy marshmallow mixture into the prepared pan by scraping the side of the bowl with a rubber scraper and place it in the refrigerator to set for 4 hours or overnight.
- Once your matcha marshmallows have set, cut them into 1 inch squares or use cookie cutters to make fun shapes. Serve by plopping a few into a mug of frothed hot milk, in between some graham crackers or just eat them straight. Store in an airtight container for up to 2 weeks.
Servings: 6 people