Homemade Matcha Marshmallows (gut-healthy!)

Homemade marshmallows made without corn syrup, refined sugar, or preservatives! Today we’re making Matcha Marshmallows, so they not only benefit gut-health but are also packed with antioxidants that promote overall health! These make the perfect healthy treat and accompany any warm beverage like matcha, hot chocolate, or chai, perfectly!

Homemade marshmallows without corn syrup

The flavor and texture of homemade marshmallows is even better than store-bought. They are perfectly sweetened, fluffy, pillowy, and don’t taste artificial! These are a great companion to your hot chocolate, chai, matcha, or any cozy beverage! They are also great to snack on as-is, dipped in a little white chocolate – the possibilities are endless! If you haven’t tried a white chocolate matcha S’mores… I’ll just say they’re life changing, that is all!

If you want another fun flavor to try, my snickerdoodle marshmallows and strawberry marshmallows are delicious!

Health benefits of matcha

• Rich in antioxidants which can help fight free radicals in the body, reducing oxidative stress and promoting overall health.
• Improves mental clarity & focus
• Supports immune system & heart health
• Can lower the risk of chronic disease: The antioxidants in matcha have been studied for their potential to reduce the risk of chronic diseases, such as cancer, type 2 diabetes, and heart disease.
• Boosts fat burning: catechins in matcha can increase metabolism and fat oxidation, potentially helping with weight loss and fat-burning processes
• Promotes Relaxation: Despite containing caffeine, matcha’s L-theanine helps reduce stress and promote a calm, relaxed feeling, which is often referred to as a “mindful alertness.
• Improves Skin Health: The antioxidant-rich nature of matcha can help reduce signs of aging and inflammation in the skin, supporting a healthy, glowing complexion.

Video – watch me make 3 healthy recipes using matcha!

Why you’ll love these healthy matcha marshmallows

• They are gut-healthy, made with grass-fed gelatin!
• They are naturally sweetened and high in protein.
• Snickerdoodle marshmallows are fun for fall time and the holidays!
• These melt great, just like store-bought marshmallows!
• Homemade marshmallows make a great DIY gift idea!
• Great for hot cocoa, matcha, or dipped in chocolate!
• Perfect healthier sweet snack or dessert.
• They are a delicious addition to S’mores!
• Lower sugar option than classic marshmallows.

How to make Homemade Matcha marshmallows

Full recipe and measurements are in the recipe card at the bottom of the post!

tools

• Stand mixer or hand mixer: I recommend using a stand mixer for best (and easiest) results, but you can also use a hand-held electric mixer. I love my KitchenAid stand mixer, but this more affordable option is also great!
• Spatula
• Square baking dish: I like to use a 9×9 for thicker marshmallows, but you can also use a larger rectangle pan and cut them into mini marshmallows!
• Small sauce pan
• Candy thermometer (optional!): You’ll want to boil the sugar mixture until it reaches at least 220F. Using a candy thermometer works great for this, however i’ve made them plenty of times without one! I’ll leave notes in the recipe card.

Ingredients & substitutions

• Grass-fed gelatin: Not all gelatin is created equal! To receive the gut-healthy and beauty-boosting benefits of gelatin, be sure to use a high quality, grass-fed option. I love Further Foods as it’s pasture-raised, grass-fed, non-GMO and gluten-free. It’s great for healing your gut-lining and benefits your hair, skin, and nails!
• Matcha powder: Not all matcha is created equal! It’s important to use a ceremonial grade matcha powder to receive the antioxidant benefits!
• Sweetener: Honey or maple syrup are used to sweeten these marshmallows.
• Coconut sugar: Just a tad is used to sprinkle over the marshmallows to create the cinnamon sugar coating!
• Baking staples: Vanilla extract, sea salt, cinnamon

Steps to make Homemade Matcha Marshmallows

• Line a 9×9 pan with parchment paper. Spray the paper with spray oil and sprinkle tapioca flour all over it. This ensures the mallows won’t stick – don’t skip this step! In the bowl of your stand mixer, add the 1/2 cup water and gelatin. Give it a mix and let it sit while you make the syrup.
• In a small pot, add the water and honey or maple syrup. Bring the mixture to a boil and let it bowl for about 10 minutes. If you have a candy thermometer, you want it to reach between 220-240F. If you don’t have a thermometer, no stress. Letting it boil for 10 minutes at a high heat is usually enough!
• Remove the pot from the heat. Attach the bowl to your stand mixer with the whisk attachment. With it going on low, drizzle in the syrup mixture. Allow the mixer to whip on high until the mixture triples in size and gets super thick and fluffy. This usually takes 5 minutes.
• Once it’s done, use a spatula to pour the marshmallow mixture into the pan. You can use the spatula to press it in firmly and smooth them out, but i’ve found that wetting my hands with some water and using them is a bit easier.
• Cover the pan and let it sit at room temperature for 30-60 minutes until they’re firm. Then cut into marshmallows (I like to use scissors to make it easiest!).

serving suggestions

• Use them on S’mores – add them to classic s’mores or even use a peanut butter cup. White chocolate Matcha s’mores are also delicious – just use a piece of white chocolate!
• Add them to your favorite warm beverage like hot cocoa or matcha (strawberries and matcha are delicious together!)
• Use them to create matcha rice crispy treats.
• Dip them in chocolate or some white chocolate and store them in the freezer for a sweet treat!
• Package them up in cute treat boxes or cellophane bags and give as a DIY birthday or Christmas gift or even as a party favor!
• Place them on lollipop or cake-pop sticks for a sweet marshmallow pop!
• Add them to chocolate chip cookies or make S’mores cookies!
• Toss a few in your hot chocolate, matcha, or other cozy drink!

Tips, tricks, & FAQ’s

• Tips for cutting marshmallows: I’ve found it easiest to cut the mixture into marshmallows using scissors. Sometimes they can be difficult to cut with a knife.
• How to make marshmallows without a candy thermometer: Typically, you’d want to use a thermometer to make sure the sugar mixture reaches around 242°F, but they will also work if you can get the mixture around 220°F. This usually takes about 10 minutes of boiling. If you don’t have a thermometer, simply boil the mixture for at least 10 minutes, as this should be long enough to get them to temp!
• How can I make these marshmallows more green? You can add a few drops of all-natural food coloring!
• Can you make marshmallows vegan? You can make vegan marshmallows using agar agar. Here is a great vegan marshmallow recipe!
• Can you roast paleo marshmallows? Yes! These will roast great, just like store-bought marshmallows.

how to store Homemade Matcha marshmallows

Store marshmallows in a covered container at room-temperature for up to two weeks! These can also be stored in the fridge!

More healthy recipes to try

• Gut-healthy homemade fruit gummies
• Raw vegan cinnamon rolls (Erewhon copycat!)
• Strawberry frozen yogurt bites
• Strawberry shortcake ice cream bars (vegan, paleo)
• Dairy-free homemade ice cream sandwiches
• Strawberry almond joy bites

If you try this recipe & love, it’d mean the world to me if you left a star rating & review below and tag me in your creations on instagram @danishealthyeats!

Matcha Marshmallows

Homemade marshmallows made without corn syrup, refined sugar, or preservatives! Today we're making Matcha Marshmallows, so they not only benefit gut-health but are also packed with antioxidants that promote overall health! These make the perfect healthy treat and accompany any warm beverage like matcha, hot chocolate, chai, etc!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Dessert, Snack

Cuisine American

Ingredients

  

• 3 tbsp grass-fed gelatin
• 1-2 tbsp matcha powder
• 1 cup water, divided
• 1 cup honey or maple syrup
• 1 tsp vanilla extract

Instructions

 

• Line a 9×9 square baking pan with parchment paper. Spray the parchment paper with spray oil. Then, sprinkle 2 tablespoons arrowroot powder on the bottom of the parchment paper in an even layer. Be sure not to skip this – it helps ensure the marshmallows don't stick!
• In the bowl of your stand mixer, add 1/2 cup water and gelatin. Using the whisk attachment, let it whisk for a few seconds to incorporate. Then sprinkle the gelatin over top. Let it sit while you start the syrup.
• In a small saucepan over medium-high heat, add the other 1/2 cup water, maple syrup or honey, and vanilla. Let the mixture boil until it reaches a temperature of 240F. This usually takes about 10 minutes, if you don't have a thermometer – this should be sufficient time!
• Turn the mixer on low, then slowly pour the syrup mixture into the bowl. Once it's all poured in, turn the mixture to high and let it beat for about 2-3 minutes until it triples in size and is super fluffy. It's important to not over-whip the marshmallow mixture as it'll start to firm up too quickly when you go to pour it into the prepared pan and can look lumpy! It should be thick peaks and stick to the whisk when you lift it up from the bowl but should still be creamy and pourable.
• If adding the matcha (or eve food coloring): While the mixer is going, add in the matcha powder. You can stop the mixer and scrape down the sides & beat again if needed. If you want a deeper color, add in a few drops of natural green food coloring while it's going. You'll know it's done when you lift the head of the mixer and the marshmallow fluff sticks like peaks to the whisk attachment. Don't over-beat it.
• Working quickly, pour the marshmallow fluff into the lined baking pan. You'll need to use a spatula to do so. You can use the spatula to help smooth the top of the marshmallows.
• Place the marshmallows in the fridge for an hour or two or leave them on the counter for at least 2-3 hours until they're set and not super sticky.
• I actually like to use kitchen scissors to cut them into squarers – I find it easier than using a knife. I like to cut the edges off to make cleaner squares. Store marshmallows in a covered container at room-temperature for a week or two! These can also be stored in the fridge in an air-tight container.
• Add to your favorite warm beverage or use for S'mores! They melt great!

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