Video Recipe
These Matcha Marshmallows are flavorful, fluffy, and easy to make. Creating the ultimate bonfire treat to share.
- Serves: 30 – 40
- Time: Prep 10 min., Cook 20 min., Overnight 8 hours, Total 8 hour, 30 min.
Ingredients
- 1 cup water (divided in halves)
- 4 ½ tsps Great Lakes Culinary Gelatin
- 2 cups white sugar
- 1.5 tsp vanilla
- 1/8 tsp salt
- 2-3 tbsps culinary grade matcha
- Powdered sugar
- Corn starch
- Graham Crackers
- Dark Chocolate
Directions
- Grease a 9x13" pan with butter then dust with powdered sugar (tap out excess powdered sugar from pan).
- Stir 1/2 cup of water with gelatin and allow to bloom.
- Heat sugar and the other 1/2 cup of water in a small pot until dissolved. Add the gelatin into the pot and bring to a boil while stirring. Once bubbling, take off heat, add salt and stir (it will turn whitish - make sure sides are scraped down as well). Cool to room temp.
- Once cool, add vanilla and pour into a stand mixer (the cooled mix will look translucent and yellowy).
- Beat on high for 6 mins, the coagulated stuff will magically turn white and fluffy! Stop and add matcha powder and beat for 2-3 mins more.
- Dump into a prepared pan. I mean dump, because the mixture will be sticky and difficult to handle. Smooth out the layer as evenly as you can. Let cool and dry overnight.
- Cut into squares.
- Note: Always wipe your knife or plastic when slicing so it doesn't stick too badly.
- Toss marshmallows into a half and half mix of matcha powder and powdered sugar. Allow to dry on a rack for a few hours.
- Assemble s’mores with graham crackers, dark chocolate, and your homemade marshmallows.
