If using marshmallow root powder, combine 1 cup of warm water with the marshmallow root and set aside for 5 minutes, or as long as overnight in the refrigerator.
Stir well and strain. Make sure that the liquid make a whole cup.
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 gentle 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 on the sides to be able to pull up.
When marshmallows are whipped, pour into the lined/greased dish and smooth 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.
Do NOT store in the refrigerator as they will melt. Store in an airtight container at room temperature for 2-3 weeks.
Amount Per Serving
% Daily Value
Total Carbohydrates23.3 g
Dietary Fiber0.3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Wellness Mama® at https://wellnessmama.com/39028/matcha-marshmallows/