Disclaimer: This recipe is courtesy of Carrington Farms. I was not paid nor did I receive anything from them to share this recipe. I am sharing it because I believe my readers would enjoy the recipe. All opinions are my own.
This marshmallow recipe made with Matcha Tea Powder is perfect for those who wish to make their own marshmallows from scratch or who wish to incorporate Matcha Tea Powder into everyday foods.
The finished marshmallows are perfect for making s’more with, which is a favorite summertime treat for many especially when they are camping.
Simply replace regular marshmallows with these marshmallows and make them the same way you would regular s’mores.
Here is the Matcha Tea Marshmallow Recipe.
Matcha S’mores Marshmallow Recipe
Thanks to Carrington Farms for allowing me to share this recipe.
- Prep Time: 3 hours 20 minutes
- Total Time: 3 hours 20 minutes
- Category: Desserts
- Method: Stovetop
Ingredients
- 1 tablespoon Carrington Farms Matcha Tea Powder
- 3/4 cup granulated sugar
- 1/3 cup light corn syrup
- pinch of salt
- 6 tablespoons water, divided use
- 2 1/2 teaspoons unflavored gelatin powder
- 3/4 cup powdered sugar
Instructions
- Line a 9 inch by 5 inch loaf pan with parchment paper.
- Spray a heavy layer of cooking spray on top of the parchment paper.
- Put the granulated sugar, corn syrup, salt, and 3 tablespoons of the water in a medium saucepan and stir to combine.
- Turn the heat to high and bring the mixture to a boil without stirring.
- Heat about a 1/2 cup of water in a small saucepan or tea kettle to almost boiling.
- Sprinkle the matcha in the bottom of a small bowl, and pour 2 tablespoons of the near-boiling water on top.
- Whisk the mixture vigorously to dissolve the tea.
- Add the remaining 3 tablespoons of water to a large bowl and sprinkle the gelatin on top.
- Let this mixture sit for a few minutes without stirring.
- Slowly begin to pour the sugar mixture into the gelatin mixture while constantly beating with a hand mixer on the slowest setting.
- Beat the mixture for 8-10 minutes to make sure it is well combined.
- Beat in the Matcha-water mixture until combined.
- Spread the mixture into the loaf pan.
- Let the mixture set uncovered for at least 3 hours.
- When the marshmallows are ready to cut, sprinkle powdered sugar on the work surface.
- Dump the marshmallows out on the powered sugar covered surface, and slice them making sure to dip the knife in the powdered sugar between cuts.
- Roll the cut marshmallow in the powdered sugar.
- Store the marshmallows in an air-tight container at room temperature.
Final Thoughts
The marshmallows from this recipe should be used immediately.
Their shelf life is approximately one week if they are stored in sealed containers at room temperature.
I highly recommend the following articles:
- How To Make Marshmallows From Scratch
- Angel Food Cake Recipe With Poppyseed And Lemon Zest
- Easy, Elegant Chocolate Desserts On-A-Stick Recipe
- Try This Lemon Mousse For An Elegant Brunch Dessert
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