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Matcha Marshmallows Without Corn Syrup Recipe

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4 from 13 reviews

This Matcha Marshmallows recipe creates soft, fluffy, and squishy sweets with the vibrant flavor of high-quality matcha green tea powder. Made without corn syrup, these marshmallows are a delightful, lightly sweetened treat perfect for dessert or snacking, boasting a delicate balance of subtle earthiness and sweet vanilla.

  • Total Time: 4 hours 35 minutes
  • Yield: 20 marshmallows

Ingredients

For the Pan

  • Neutral vegetable oil for greasing pan, or cooking spray

Cornstarch Mixture

  • 1 tablespoon cornstarch
  • 1 teaspoon icing sugar
  • 2 teaspoons high-quality matcha powder

Gelatin Mixture

  • 60 ml cold water
  • 7 g powdered unflavored gelatin
  • 2 teaspoons high-quality matcha powder
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

Sugar Syrup

  • 60 ml water
  • 175 g granulated sugar

Instructions

  1. Prepare the Pan. Line a small pan (approximately 7.5″ by 6″) with parchment paper and lightly grease it with neutral vegetable oil or cooking spray. Wipe off any excess oil to prevent the marshmallows from becoming greasy.
  2. Make Cornstarch Mixture. In a small bowl, mix together 1 tablespoon cornstarch, 1 teaspoon icing sugar, and 2 teaspoons matcha powder. Use a spoonful of this mixture to dust a sieve and evenly coat the bottom and sides of the prepared pan. Set the pan aside.
  3. Bloom Gelatin. In the bowl of a stand mixer, pour 60 ml cold water and sprinkle 7 g powdered gelatin evenly over the surface. Let the gelatin bloom for about 5 minutes until it has absorbed the water and become spongy.
  4. Add Flavorings to Gelatin. Add 2 teaspoons matcha powder, 1 teaspoon vanilla extract, and a pinch of sea salt to the gelatin mixture. Stir gently to combine all ingredients.
  5. Prepare Sugar Syrup. In a small saucepan, combine 60 ml water with 175 g granulated sugar. Bring to a boil over medium-high heat without stirring. Allow the syrup to reach 240ºF (115ºC) on a candy thermometer, known as the soft ball stage.
  6. Combine Syrup and Gelatin. Remove the syrup from heat once it reaches the correct temperature. Start mixing the gelatin mixture on low speed with the stand mixer and gradually pour the hot sugar syrup in a slow, steady stream down the side of the bowl to prevent splattering.
  7. Whip the Mixture. Increase the mixer speed gradually and beat the mixture until it triples in volume, becomes fluffy, glossy, and lightened in color. This process typically takes about 10 to 15 minutes.
  8. Pour into Pan. Transfer the marshmallow mixture into the prepared pan using a spatula. Tap the pan a few times gently to release any trapped air bubbles and smooth the surface with an offset spatula.
  9. Dust and Rest. Sprinkle the top with the reserved matcha-cornstarch mixture. Leave the marshmallows uncovered in a dry, draft-free place for at least 4 hours to set firmly.
  10. Cut and Serve. Check readiness by lightly pressing the top; it should feel firm with a slight resistance. Remove the parchment from the pan. Dust a sharp knife with some of the matcha-cornstarch mixture and cut the marshmallows into squares or desired shapes. Dust cut edges lightly as well.
  11. Store. Store the marshmallows in a dry, airtight container at room temperature. They stay fresh for up to 2 weeks.

Notes

  • Use high-quality matcha powder for the best flavor and vibrant green color.
  • Do not stir the sugar syrup while it heats to avoid crystallization.
  • Sifting the matcha-cornstarch mixture onto the pan and marshmallows prevents sticking.
  • Ensure the marshmallows rest uncovered in a dry place to set properly.
  • The recipe yields approximately 20 marshmallows, depending on the size of cuts.
  • If desired, the pan size can be adjusted but keep thickness around 1 to 1.5 inches for soft texture.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American, Canadian

Find it online: https://monicarecipes.com/matcha-marshmallows-without-corn-syrup-recipe/