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
How to Make Matcha Marshmallows
Yield 24 +
These delicious marshmallows contain honey instead of sugar and pack a powerful antioxidant punch due to the matcha tea. Their gorgeous green color makes them kid friendly too!
- Pour ½ cup of water(marshmallow mix if you used it) into the metal bowl or mixer bowl and add the gelatin. Whisk slightly to incorporate and let sit.
- Pour the other ½ cup of water and the 1 cup of honey into the small saucepan.
- Slowly bring the water and honey mixture to a boil. If you have a kitchen thermometer, you want it to reach at least 240 degrees. If not, just keep boiling, stirring constantly for 8 minutes.
- Slowly start pouring the honey/water mixture into the bowl with the gelatin mix (which will be hardened by now).
- Turn on the mixer or hand mixer and keep on medium as the honey mixture is added.
- When add honey mix is added, turn the mixer to high and blend with the mixer for another 10-15 minutes or until it forms a stiff cream the consistency of marshmallow cream (it should form gentle peaks).
- Add the vanilla in the last few minutes of whipping.
- Grease a 9x13 inch baking dish with coconut oil, or line with parchment paper, leaving some on the sides to be able to pull up.
- When marshmallows are whipped, pour into the lined/greased dish and smooth evenly.
- Let sit 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.
Ever made marshmallows or used Matcha? Will you try these?