This homemade marshmallow recipe is surprisingly simple and brings a complexity of flavor to every s’more it touches.
For the homemade matcha marshmallows:
- 2 ½ tbsp unflavored gelatin powder
- 1 cup cold water, divided
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- 3 tbsp Carrington Farms Organic Matcha Powder, sifted
- 1/4 cup powdered sugar
- 1 tbsp cornstarch
For the s’mores:
- 1 box graham crackers
- 3-4 chocolate bars, broken into pieces
Place unflavored gelatin and 1/2 cup of cold water in the bowl of a stand mixer fitted with the whisk attachment and let bloom about 10 minutes.
In a medium saucepan, combine the remaining 1/2 cup of cold water, granulated sugar, and corn syrup.
Bring to a boil and cook until the temperature reaches 240° F on a candy thermometer, about 10 minutes.
Turn the mixer on low speed and carefully stream the sugar syrup into the gelatin while mixing.
When all of the syrup has been added, increase the mixer speed to medium-high and whip until thick, glossy, and cooled about 12 minutes. Towards the end of the mixing time, add in the sifted Carrington Farms Organic Matcha Powder.
While the marshmallows are mixing, whisk together the powdered sugar in a small bowl.
Spray a 9x13” baking dish and line with parchment paper. Dust the parchment paper with a thin layer of the powdered sugar/cornstarch mixture.
Spoon the marshmallow mixture into the prepared pan and smooth into an even layer. Let it set up at room temperature for about 6hours, until firm.
To cut, dust the top of the marshmallows with more of the powdered sugar/cornstarch mixture. Turn the marshmallows out onto a clean work surface and cut into 24 pieces, dusting with more powdered sugar if the knife gets sticky.
Toast marshmallows over a flame or broil them for 1-2 minutes in the oven until golden brown and then sandwich with a piece of chocolate between two graham crackers.