Who doesn't like a big cup of hot cocoa topped with some marshmallows? I think this combination is very popular during this time of the year. Snowy, cold days are the perfect opportunity to just sit next to your fireplace and enjoy a sweet treat.
Well, that is until you discover Matcha, that bright green powder that is used by the Japanese monks to help them stay focused and awake during their long meditation sessions, that powder that makes cakes, cupcakes, ice cream and even face treatments green. Pictures are all over Pinterest.
Today, I'll show you how to make Matcha Marshmallows in the comfort of you own home. I LOVE a marshmallow recipe given to me by my dear friend Alton Brown. Ok, fine, he didn't give me the recipe directly but I watched his Good Eats episode many years ago and he is my friend on FB so, that counts!
You will notice that the only difference between my recipe and Alton's recipe is the addition of Matcha at the time to bloom the gelatin. My only advise is to use high grade Matcha, otherwise your final product will have a funny flavor and color. Here we go:
Adapted from Alton Brown's marshmallow recipe
3 packages unflavored gelatin
1 cup ice cold water, divided
2 teaspoons Matcha
12 ounces granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Whisk Matcha into 1/2 cup of the water
Place the gelatin into the bowl of a stand mixer along with the Matcha mix. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows:
Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
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