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!
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!