Matcha Marshmallows Without Corn Syrup

For key visual step-by-step photos, refer to the body of the blog post.

1. Line a small pan (I used a 7.5" by 6") with parchment paper and and lightly grease with neutral vegetable oil or (cooking spray). Wipe off any excess oil.
2. In a small bowl, combine 1 tablespoon cornstarch, 1 teaspoon icing sugar and 2 teaspoon matcha powder. Give it a stir.
3. Add a spoonful of the cornstarch mixture to a sieve and dust the pan and sides. Set aside.
4. To the bowl of a stand mixer, add cold water and sprinkle powdered gelatin on top. Let the gelatin bloom, about 5 minutes.
5. Add in the vanilla extract, matcha powder and pinch of sea salt to the gelatin mixture.
6. In a small saucepan, combine 60ml water with 175g granulated sugar and bring to a boil over medium high heat without stirring. Let the syrup reach a temperature of 240ºF on a candy thermometer, without disturbing.
7. Once the sugar syrup hits 240ºF on a candy thermometer, remove from heat.
8. Start whisking the gelatin mixture on low speed and gradually pour the sugar syrup in a gentle stream.
9. Tip: Pour the syrup down the edge of the bowl so it trickles in and doesn't splatter.
10. Gradually increase the speed of the mixer and continue to beat until the mixture is lightened in colour, fluffy, glossy and tripled in volume, about 10-15 minutes.
11. Transfer the marshmallow mixture to the prepared pan with a spatula.
12. Give the pan a few taps to release any trapped air bubbles.
13. Smooth out the surface with an offset spatula.
14. Dust the top of the marshmallow with the matcha-cornstarch mixture and leave it sit uncovered in a dry, draft-free location for at least 4 hours.
15. Test if the marshmallows are ready by lightly pressing the top -- if it feels firm with a little resistance, it's ready.
16. Lift the parchment out of the pan and dust a sharp knife with more of the matcha-cornstarch mixture.
17. Slice the marshmallows into squares or shapes to your liking and dust the cut edges with the matcha-cornstarch mixture.
18. Store the cut marshmallows in an dry, airtight container at room temperature for up to 2 weeks.