This recipe for Matcha Marshmallows is made without corn syrup and yields a soft, fluffy and squishy sweet treat flavoured with lots of matcha green tea powder.
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What are marshmallows?
Marshmallows are a sweet confectionary treat made of sugar, gelatin and water that is whipped up until foamy.
The mixture is coated with cornstarch to keep it from sticking and cut into small pieces.
Typically, marshmallows are made with corn syrup, to help prevent crystallization.
Why you'll love this recipe
This recipe for Matcha Marshmallows is an easy, small-batch recipe.
You can easily adapt it by adding different flavours to your liking.
These green marshmallows do not contain any corn syrup, which is an ingredient I personally try to avoid.
These naturally green Matcha Marshmallows do not have eggs or egg whites in them.
Adding matcha green tea adds an earthy bitterness that helps to dampen the sweetness which is inherent in marshmallows.
They're naturally green from the matcha powder, with no artificial colouring.
Equipment you'll need
- candy thermometer: to check the temperature of the sugar syrup
- stand mixer: fitted with a balloon whisk attachment
- rubber or silicone spatula: for spreading out the marshmallow mixture
- sieve: for evenly dusting the cornstarch mixture
Ingredients you'll need
These marshmallows are made with minimal ingredients -- some of which you may already have in your pantry:
- water: cold water for blooming the gelatin
- powdered gelatin: unflavored gelatin; usually comes in envelopes/boxes
- granulated sugar: or white sugar; don't use brown sugar or coconut sugar or the marshmallows will have an off colour
- vanilla extract: optional; use a pure vanilla extract for the best flavour, however making a pure white (vanilla) marshmallow, you can use clear vanilla extract
- matcha powder: use a high quality matcha powder for the best colour and flavour
- sea salt: helps to balance out the sweetness; you can also use kosher salt
- cornstarch: helps keep the marshmallow mixture from sticking
- icing sugar: also known as powdered sugar/confectioner's sugar
How to make marshmallows
Line a small pan (I used a 7.5" by 6") with parchment paper and and lightly grease with neutral vegetable oil or (cooking spray). Wipe off any excess oil.
In a small bowl, combine 1 tablespoon cornstarch, 1 teaspoon icing sugar and 2 teaspoon matcha powder. Give it a stir (Step 1 above).
Add a spoonful of the cornstarch mixture to a sieve and dust the pan. Set aside (Step 2 above).
Make the gelatin mixture
To the bowl of a stand mixer, add cold water and sprinkle powdered gelatin on top. Let the gelatin bloom, about 5 minutes.
Add in the vanilla extract, matcha powder and pinch of sea salt to the gelatin mixture (Step 3 above).
Make the sugar syrup
In a small saucepan, combine 60ml water with 175g granulated sugar and bring to a boil over medium high heat without stirring. Let the syrup reach a temperature of 240ºF on a candy thermometer, without disturbing (Step 4 above).
Once the sugar syrup hits 240ºF on a candy thermometer, remove from heat.
Combine the mixtures
Start whisking the gelatin mixture on low speed and gradually pour the sugar syrup in a gentle stream (Step 5 above).
Tip: Pour the syrup down the edge of the bowl so it trickles in and doesn't splatter.
Gradually increase the speed of the mixer and continue to beat until the mixture is lightened in colour, fluffy, glossy and tripled in volume, about 10-15 minutes (Step 6-7 above).
Transfer to the pan
Transfer the marshmallow mixture to the prepared pan with a spatula (Step 8 above).
Give the pan a few taps to release any trapped air bubbles.
Smooth out the surface with an offset spatula.
Dust the top of the marshmallow with the matcha-cornstarch mixture and leave it sit uncovered in a dry, draft-free location for at least 4 hours (Step 9 above).
Test if the marshmallows are ready by lightly pressing the top -- if it feels firm with a little resistance, it's ready.
Lift the parchment out of the pan and dust a sharp knife with more of the matcha-cornstarch mixture.
Slice the marshmallows into squares or shapes to your liking and dust the cut edges with the matcha-cornstarch mixture.
Store the cut marshmallows in an dry, airtight container at room temperature for up to 2 weeks.
How to use
Sandwich the matcha marshmallows in between graham crackers and dark chocolate to make Matcha S'mores.
Use the marshmallows as an alternative to the brown rice syrup in Chocolate Peanut Butter Crunch Clif Bars.
Add them to drinks, such as Triple Peppermint Hot Chocolate or Hojicha Hot Chocolate.
You can omit the matcha for the fluffy marshmallow filling in Matcha Choco Pie.
Note: this marshmallow will not work for original Rice Krispies squares.
How to store
Store the Matcha Marshmallows in a dry, airtight container at room temperature for up to 2 weeks.
Do not store marshmallows in the fridge.
Flavour ideas
You can easily change up the flavour of these marshmallows.
Omit the matcha tea powder if you don't want green tea.
Try adding cocoa for a chocolate flavour.
Add hojicha powder in place of matcha.
Crush up some freeze-dried strawberry or raspberries for a fruity version.
FAQs
Can I add colour to the marshmallows?
Yes, you can add colouring to the marshmallows -- use freeze-dried fruit for a natural colouring, or you can use food colouring.
Are marshmallows vegan?
No, these marshmallows are made with gelatin, which is derived from pork.
Do marshmallows have gluten?
No, marshmallows are naturally gluten-free.
Why is corn syrup added to marshmallows?
Corn syrup is typically added to help prevent crystallization of the sugar syrup.
Can I make them into mini marshmallows?
Sure, just cut the pieces smaller.
Can I double the recipe?
Yes, you can easily double the recipe.
How can I make them taller?
Use a smaller pan to make the marshmallows thicker and taller.
Expert tips
The sugar syrup will reach 220ºF quickly and then it will take some time to reach 240ºF. Be patient. The sugar syrup needs to hit a temperature of 240ºF in order to set the marshmallow properly.
Try to avoid making the marshmallows on a humid rainy day as it will take longer for the marshmallows to dry.
Do not try to set the marshmallows in the fridge or freezer.
Other recipes you may like
Be sure to check out these recipes:
Matcha Peppermint White Hot Chocolate
SunButter Marshmallow Pretzel Cookies
SunButter Chocolate Crispy Treats
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below.
Matcha Marshmallows Without Corn Syrup
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- neutral vegetable oil for greasing pan, or cooking spray
Cornstarch mixture:
- 1 tablespoon cornstarch
- 1 teaspoon icing sugar
- 2 teaspoon matcha high quality
Gelatin:
- 60 ml cold water
- 7 g powdered gelatin unflavoured
- 2 teaspoon matcha high quality
- 1 teaspoon vanilla extract
- pinch of sea salt
Sugar syrup:
- 60 ml water
- 175 g granulated sugar
Instructions
For key visual step-by-step photos, refer to the body of the blog post.
- Line a small pan (I used a 7.5" by 6") with parchment paper and and lightly grease with neutral vegetable oil or (cooking spray). Wipe off any excess oil.
- In a small bowl, combine 1 tablespoon cornstarch, 1 teaspoon icing sugar and 2 teaspoon matcha powder. Give it a stir.
- Add a spoonful of the cornstarch mixture to a sieve and dust the pan and sides. Set aside.
- To the bowl of a stand mixer, add cold water and sprinkle powdered gelatin on top. Let the gelatin bloom, about 5 minutes.
- Add in the vanilla extract, matcha powder and pinch of sea salt to the gelatin mixture.
- In a small saucepan, combine 60ml water with 175g granulated sugar and bring to a boil over medium high heat without stirring. Let the syrup reach a temperature of 240ºF on a candy thermometer, without disturbing.
- Once the sugar syrup hits 240ºF on a candy thermometer, remove from heat.
- Start whisking the gelatin mixture on low speed and gradually pour the sugar syrup in a gentle stream.
- Tip: Pour the syrup down the edge of the bowl so it trickles in and doesn't splatter.
- Gradually increase the speed of the mixer and continue to beat until the mixture is lightened in colour, fluffy, glossy and tripled in volume, about 10-15 minutes.
- Transfer the marshmallow mixture to the prepared pan with a spatula.
- Give the pan a few taps to release any trapped air bubbles.
- Smooth out the surface with an offset spatula.
- Dust the top of the marshmallow with the matcha-cornstarch mixture and leave it sit uncovered in a dry, draft-free location for at least 4 hours.
- Test if the marshmallows are ready by lightly pressing the top -- if it feels firm with a little resistance, it's ready.
- Lift the parchment out of the pan and dust a sharp knife with more of the matcha-cornstarch mixture.
- Slice the marshmallows into squares or shapes to your liking and dust the cut edges with the matcha-cornstarch mixture.
- Store the cut marshmallows in an dry, airtight container at room temperature for up to 2 weeks.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Andromeda LeTourneau
To make these marshmallow fluff texture, do I just leave out the gelatin/agar agar?
Michelle
Yes, to make marshmallow fluff, leave out the gelatin/agar.
David @ Spiced
I've made marshmallows a couple of times, but it's always been with the classic corn syrup recipe. This sounds like a fun and tasty way to put a spin on marshmallows. I need to give it a try! (And I bet it isn't as sticky of a mess as 'traditional' homemade marshmallows!)
justin
My daughter is obsessed with matcha so we made these for her birthday, huge hit!!
Michelle
Thanks for making the recipe, Justin! 🙂
Patty at Spoonabilities
What a tasty recipe! I can imagine how delicious these are, and I love love love the absence of corn syrup!
Andrea
What a great flavored marshmallow. Can't wait to give them a try.
Sara Welch
Whipped up a batch of these this afternoon and they did not disappoint! Quick, easy and delicious; exactly what I needed to cure my sweet tooth!
Michelle
Hi Sara, thanks for your comment! Glad it hit the spot for you 🙂
Nathan
I've never made my own marshmallows but I love anything with matcha, so I'll definitely be trying this out. Thanks for the recipe!