Matcha Marshmallows Without Corn Syrup
User Reviews
5
Matcha Marshmallows Without Corn Syrup
Description
Matcha Marshmallows Without Corn Syrup involves making marshmallows by blooming unflavored gelatin in cold water, then whisking it with a hot sugar syrup cooked to 240ºF. High-quality matcha powder is added both to the gelatin base and the dusting powder, giving the marshmallows a delicate green tea taste and a soft texture. The pan is prepared by greasing lightly with vegetable oil and dusting with a mixture of cornstarch, icing sugar, and matcha to prevent sticking. After the mixture is whipped to incorporate air and become fluffy, it is poured into the prepared pan and set.
The process focuses on careful temperature control during syrup cooking and whisking to ensure the mousse-like consistency needed for marshmallows. Skipping corn syrup means the gelatin and sugar syrup provide structure and sweetness. The matcha powder adds a slightly earthy note distinctive to green tea marshmallows. This recipe also suits those wanting to avoid corn syrup in their sweets.
Ingredients
- vegetable oil for greasing pan, or cooking spray, neutral
Cornstarch mixture:
- 1 tablespoon cornstarch
- 1 teaspoon icing sugar
- 2 teaspoon matcha green tea powder high quality
Gelatin:
- 60 ml water cold
- 7 g gelatin unflavoured
- 2 teaspoon matcha green tea powder high quality
- 1 teaspoon vanilla extract
- pinch of sea salt
Sugar syrup:
- 60 ml water
- 175 g granulated sugar
Instructions
For key visual step-by-step photos, refer to the body of the blog post.
- 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.
- In a small bowl, combine 1 tablespoon cornstarch, 1 teaspoon icing sugar and 2 teaspoon matcha powder. Give it a stir.
- Add a spoonful of the cornstarch mixture to a sieve and dust the pan and sides. Set aside.
- To the bowl of a stand mixer, add cold water and sprinkle powdered gelatin on top. Let the gelatin bloom, about 5 minutes.
- Add in the vanilla extract, matcha powder and pinch of sea salt to the gelatin mixture.
- 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.
- Once the sugar syrup hits 240ºF on a candy thermometer, remove from heat.
- Start whisking the gelatin mixture on low speed and gradually pour the sugar syrup in a gentle stream.
- Tip: Pour the syrup down the edge of the bowl so it trickles in and doesn't splatter.
- 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.
- Transfer the marshmallow mixture to the prepared pan with a spatula.
- Give the pan a few taps to release any trapped air bubbles.
- Smooth out the surface with an offset spatula.
- 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.
- Test if the marshmallows are ready by lightly pressing the top -- if it feels firm with a little resistance, it's ready.
- Lift the parchment out of the pan and dust a sharp knife with more of the matcha-cornstarch mixture.
- Slice the marshmallows into squares or shapes to your liking and dust the cut edges with the matcha-cornstarch mixture.
- Store the cut marshmallows in an dry, airtight container at room temperature for up to 2 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 40 kcal
% Daily Value*
| Calories | 40kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 1mg | 0% |
| Potassium | 1mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 41IU | 1% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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