Matcha Marshmallows Without Corn Syrup

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.

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 S'mores

Matcha Peppermint White Hot Chocolate

SunButter Marshmallow Pretzel Cookies

Hojicha Hot Chocolate

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.

Print Recipe

5 from 6 votes

Matcha Marshmallows Without Corn Syrup

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.

Prep Time20 minutes mins

Cook Time15 minutes mins

Resting Time4 hours hrs

Total Time4 hours hrs 35 minutes mins

Course: Dessert

Cuisine: American, Canadian

Servings: 20

Calories: 40kcal

Author: Michelle

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

US Customary | Metric

Cook ModePrevent your screen from going dark

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

Calories: 40kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Sugar: 9g | Vitamin A: 41IU | Calcium: 1mg | Iron: 1mg

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.

Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!