Matcha (Green Tea) Marshmallows

1113-matcha-marshmallow-toasted-recipe-8

I’m warning you now, these Matcha Marshmallows are highly addictive. Queenie came up with the recipe for these super light and fluffy marshmallows; you won’t be able to have just one. Toast them up, and they’re unbelievably good! (I’ve been toasting them with a culinary torch.)

1113-matcha-marshmallow-toasted-recipe-1

INGREDIENTS
1 tablespoon matcha
1 cup + 2 tablespoons cold water
3 packets of gelatin
1 1/2 cups sugar
1/3 cup corn syrup
1/4 teaspoon salt
6 tablespoons powdered sugar
2 tablespoons corn starch
1 teaspoon oil

1113-matcha-marshmallow-toasted-recipe-3

1. In a mixing bowl, mix 2 tablespoons of water and 1 tablespoon of matcha until all lumps are gone.

2. Pour into the same bowl, 1/2 cup of water and sprinkle in the three packets of gelatin. Let it sit and bloom.

1113-matcha-marshmallow-toasted-recipe-4

Meanwhile…

3. In a small pot, combine sugar (1 1/2 cup), corn syrup (1/3 cup), salt (1/4 teaspoon), and water (1/2 cup). Wipe down the inside of the pot with warm water so no sugar residue is left.

4. On medium heat, bring the sugar mixture to 240°F, using a candy thermometer. Take the sugar off the stove.

1113-matcha-marshmallow-toasted-recipe-5

5. Go back to the mixing bowl with the matcha/gelatin mixture and turn the mixer on a low speed. Slowly pour in the sugar mixture from the pot into the mixing bowl. Halfway though the pouring, switch the mixer to medium speed. Once all the sugar has been added, move to a high speed and let it whip for 8-10 minutes.

1113-matcha-marshmallow-toasted-recipe-2

6. In a small bowl, mix 6 tablespoons of powdered sugar and 2 tablespoon of corn starch.

7. Prep a 9×9 baking pan by coating a thin layer of oil, then layering on parchment paper. Sprinkle on a thin layer of the combined sugar/corn starch.

1113-matcha-marshmallow-toasted-recipe-6

8. After 10 minutes has passed, take a spatula and run it under warm water so that there’s some water on the spatula.

9. Transfer the marshmallow from the mixing bowl into the pan using the wet spatula. Wet your hands and press down on the marshmallow to spread it evenly.

10. Sprinkle a thin layer of the sugar/corn starch mixture on top.

1113-matcha-marshmallow-toasted-recipe-7

11. Let it set for 2-3 hours.

12. Once set, take it out of the pan and onto a board with a thin layer of the sugar/corn starch. Cut the marshmallow into small pieces using a pair of scissors. Coat all sides of the marshmallow with the sugar/corn starch to prevent them from sticking together.

Get My Top 8 Matcha Recipes!

Subscribe to my newsletter and get my matcha ebook!

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

1113-matcha-marshmallow-toasted-recipe-9

MATCHA (GREEN TEA) MARSHMALLOWS

Recipe by Queenie Fok for Oh, How Civilized
Makes about 30 marshmallows

INGREDIENTS
1 tablespoon matcha
1 cup + 2 tablespoons cold water
3 packets of gelatin
1 1/2 cups sugar
1/3 cup corn syrup
1/4 teaspoon salt
6 tablespoons powdered sugar
2 tablespoons corn starch
1 teaspoon oil

DIRECTIONS
1. In a mixing bowl, mix 2 tablespoons of water and 1 tablespoon of matcha until all lumps are gone.

2. Pour into the same bowl, 1/2 cup of water and sprinkle in the three packets of gelatin. Let it sit and bloom.

Meanwhile…

3. In a small pot, combine sugar (1 1/2 cup), corn syrup (1/3 cup), salt (1/4 teaspoon), and water (1/2 cup). Wipe down the inside of the pot with warm water so no sugar residue is left.

4. On medium heat, bring the sugar mixture to 240°F, using a candy thermometer. Take the sugar off the stove.

5. Go back to the mixing bowl with the matcha/gelatin mixture and turn the mixer on a low speed. Slowly pour in the sugar mixture from the pot into the mixing bowl. Halfway though the pouring, switch the mixer to medium speed. Once all the sugar has been added, move to a high speed and let it whip for 8-10 minutes.

6. In a small bowl, mix 6 tablespoons of powdered sugar and 2 tablespoon of corn starch.

7. Prep a 9×9 baking pan by coating a thin layer of oil, then layering on parchment paper. Sprinkle on a thin layer of the combined sugar/corn starch.

8. After 10 minutes has passed, take a spatula and run it under warm water so that there’s some water on the spatula.

9. Transfer the marshmallow from the mixing bowl into the pan using the wet spatula. Wet your hands and press down on the marshmallow to spread it evenly.

10. Sprinkle a thin layer of the sugar/corn starch mixture on top.

11. Let it set for 2-3 hours.

12. Once set, take it out of the pan and onto a board with a thin layer of the sugar/corn starch. Cut the marshmallow into small pieces using a pair of scissors. Coat all sides of the marshmallow with the sugar/corn starch to prevent them from sticking together.

» » »
See All Matcha Recipes

You Might Also Like...

2 Comments

  • Georgia | Notes on Tea
    5 years ago

    These deserve their own giveaway!!

  • Jee (Oh, How Civilized)
    5 years ago

    Hi Georgia, now that's an idea!

Leave A Comment