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My original probiotic marshmallow recipe with gut healthy gelatin and natural honey are a kid favorite at our house.
Over Easter, I decided to find a way to naturally color these to make them more festive for the kids. In the past, I’ve used natural food coloring with great results (here’s why I don’t use regular food colors), but I was out and didn’t have time to order more.
While sipping my matcha tea one morning, I realized that the solution had been right in front of me the whole time.
Matcha Marshmallows Recipe
Matcha is a powdered green tea that has a vibrant green color. When added at the final stage of blending marshmallows, it lends its color and very subtle green tea taste to the finished product.
Since green tea does contain some caffeine, I wouldn’t make these matcha marshmallows an everyday food for my kids, but it is a fun treat once in a while.
Unlike store bought marshmallows, these contain no high fructose corn syrup, refined sugars, or food dyes. If you’re looking for a naturally colorful alternative to brightly colored snacks, these are a great option.
Equipment You’ll Need
- A small saucepan
- A mixer or hand mixer
- Gelatin powder
- Honey or maple syrup
- Matcha powder
- Vanilla
Matcha Marshmallows Recipe
Ingredients
- 1 TBSP marshmallow root powder (optional)
- 1 cup water (warm, divided)
- ¼ cup gelatin powder
- 1 cup honey (or maple syrup)
- 1 tsp vanilla extract (optional)
- 1-3 tsp matcha powder
Instructions
- If using marshmallow root powder, combine 1 cup of warm water with the marshmallow root.
- Set aside for 5 minutes, or as long as overnight in the refrigerator.
- Stir well and strain. Make sure that the liquid makes a whole cup, adding additional water if needed.
- Pour ½ cup of the prepared marshmallow root mix into the bowl of a stand mixer.
- Add the gelatin, whisk slightly to incorporate, and set aside.
- If not using marshmallow root, simply pour ½ cup warm water into the mixing bowl, add gelatin, whisk slightly, and set aside.
- Pour the other ½ cup of water and the honey or maple syrup into a small saucepan and whisk to combine.
- Slowly bring the water and honey mixture to a boil while stirring. If you have a kitchen thermometer, you want it to reach at least 240°F. If not, just keep boiling, stirring constantly for 8 minutes.
- Turn on mixer with water/gelatin mixture to medium speed and whisk while slowly pouring the honey/water mixture into the bowl.
- When honey mix is added, turn the mixer to high and whisk for another 10-15 minutes or until it forms a stiff cream the consistency of marshmallow cream. It should form soft peaks.
- Add the vanilla and matcha in the last few minutes of whipping.
- Grease a 9X13 inch baking dish with coconut oil or line with parchment paper, leaving some hanging over the sides.
- When the marshmallows are whipped, pour them into the lined/greased dish and smooth the top evenly.
- Let rest at least 4 hours (overnight is better).
- Flip on to a cutting board and cut with a well oiled pizza cutter or knife.
- Store in an airtight container on the counter.
Notes
Nutrition
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Ever made marshmallows or used matcha? Will you try these?
7 Benefits of Matcha Green Tea
how many .25 ounce packets of gelatin make 1/4 cup? 8 packets? (2ounces) i’ve tried this recipe twice and it didn’t work. First time was gummy mess so i did it again and mixed it for 8 mins. it looked fine until i poured it in the baking pan. It poured in but got too sticky to spread out. I’m disappointed because when you add up the ingredients, it’s actually a bit expensive. ( i used organic maple syrup)
I’m not entirely sure on the conversion with the envelopes as I’ve never used them. Have you tried dumping the envelopes into a 1/4 cup measure to see?
My marshmallows melted and wouldnt set – there was foam at the top and syrup jello bellow. Help? I so badly want to make homemade marshmallows.
I’m not sure at what point you’re suppose to add the matcha but I added it as soon as the honey mixture came off the stove and it was far too hot for the matcha and ended up with some bitter and burnt matcha bits that I was fortunately able to pull out. Would definitely wait until the mixture has been incorporated with the gelatin before adding the matcha next time.
Mine turned into a snot pile of glob! It would spread out…is there a trick I missed??
Am I missing something? Where do you say to add the matcha? Is the water in the recipe already made into matcha tea?
I tried this recipe with agar agar and unfortunately it didn’t work.
I have just jumped on the Matcha bandwagon recently and I love it. I have never even heard of Matcha in marshmallow form. So great! Needless to say I will be trying this very soon.