Matcha Marshmallows

• Gluten free

• Produce

  • 1/3 cup Matcha powder

• Condiments

  • 1 cup Brown rice syrup

• Baking & Spices

  • 1/2 cup Powdered sugar
  • 2 tsp Rodelle vanilla extract
  • 1/4 tsp Sea salt
  • 1 1/2 cups Sugar

• Desserts

  • 3 quarter-ounce packages Gelatin, unflavored powdered

• Liquids

  • 1 cup Water

Found on snixykitchen.com

Ingredients

• ½ cup powdered sugar for dusting
• ¼ cup + 2 teaspoons matcha powder, divided (I use Encha organic culinary matcha - its the best!)
• 3 quarter-ounce packages unflavored powdered gelatin
• 1 cup cold water, divided
• 1½ cups sugar
• 1 cup brown rice syrup (or organic corn syrup)
• 2 teaspoons Rodelle vanilla extract
• ¼ teaspoon sea salt

Directions

• Sift together the powdered sugar with 2 teaspoons matcha powder.
• Line a lightly-oiled 10x15 baking sheet with parchment or wax paper (if youre not planning to use cookie cutters and you just want marshmallow squares, use a 9x12 baking pan). Lightly spray the paper with oil and gently dust it with a bit of the matcha powdered sugar. Set the matcha powdered sugar aside for later.
• In the bowl of the KitchenAid Stand Mixer fitted with the whisk attachment, whisk together the powdered gelatin and ½ cup of the water. Let sit while you prepare the rest.
• In a 3.0-quart saucepan, combine the sugar, brown rice syrup, and remaining ½ cup of water, and cook over medium heat, stirring, until the sugar dissolves, about 3-5 minutes.
• Insert a candy thermometer and increase the heat to medium-high. Cook, stirring occasionally, until the syrup reaches 240°F.
• Turn the stand mixer to low and gently pour the syrup into the gelatin mixture along the side of the bowl (to avoid splatters). Increase the speed to high and whip for about 15 minutes, until the mixture nearly triples in size and becomes white and fluffy.
• With the mixer on low, slowly add the remaining ¼ cup of matcha powder, vanilla, and salt, and mix until completely combined.
• Pour the marshmallow cream into the prepared baking sheet and smooth the top with a spatula.
• Leave the pan to dry out, uncovered, overnight.
• The next day, dust the top of the marshmallows and a cutting board with the remaining matcha powdered sugar.
• Use the parchment paper to help you turn the marshmallows out onto the dusted cutting board. Use a lightly oiled cookie cutter to cut the marshmallows into shapes (reserve any excess trim for making rice krispie treats!) or use a warm knife to slice into squares.
• Toss each marshmallow in the matcha powdered sugar until its no longer sticky on any side.
• Serve over warm fresh mint hot cocoa - get the recipe over on The Bojon Gourmet.