Matcha Marshmallows
Ingredients
The marshmallow base
-
3
tablespoons
unflavored gelatin
-
1
cup
ice cold water
-
12
ounces
granulated sugar
-
2
tablespoons
matcha
-
1
cup
light corn syrup
-
¼
teaspoon
kosher salt
-
1
teaspoon
vanilla extract
For dusting
-
½
cup
sweetened rice flour
-
1
tablespoon
matcha
Instructions
- Dissolve gelatin in ½ cup of ice cold water in a stand mixer bowl.
- In a saucepan, combine the remaining water, sugar, corn syrup, and salt; cook over medium-high heat.
- Cover and cook for 3 to 4 minutes, then uncover and attach a candy thermometer.
- Continue cooking until the mixture reaches 240°F, about 7 to 8 minutes, then remove from heat and whisk in matcha.
- With the mixer on low, slowly pour the hot syrup into the gelatin mixture, then increase speed to high and whip until thick and lukewarm, about 12 to 15 minutes.
- Prepare a baking pan by lightly spraying it and dusting it with a mixture of sweetened rice flour and matcha.
- Pour the marshmallow mixture into the prepared pan and spread evenly, dusting the top with more rice flour mixture.
- Let sit uncovered for at least 4 hours or overnight.
- Turn the marshmallows out, cut into squares, and dust all sides with the remaining rice flour mixture.
Nutrition Facts (estimated)
Servings
10
Calories
279
Total fat
1g
Total carbohydrates
67g
Total protein
5g
Sodium
85mg
Cholesterol
0mg
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