Matcha Marshmallows Recipe
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!
marshmallow root powder
(or maple syrup)
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.
Do NOT store in the refrigerator as they will melt. Store in an airtight container at room temperature for 2-3 weeks.
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