Matcha Mint Marshmallows

Step by step

Sugar Syrup

1. In one 2 quart saucepan, combine ½ cup water, granulated sugar and corn syrup. Heat over medium until sugar dissolves, stirring occasionally. Turn off heat, add mint leaves, cover and let steep for 30 minutes.

2. After 30 minutes, remove mint. Turn heat back on to medium and heat mint sugar syrup, without stirring, until temperature reads 240°F on the confection thermometer.

Matcha Mix

3. While syrup is heating, add ½ cup cool water and 1 tablespoon matcha powder to the Stand Mixer bowl. If using sheets of gelatin, add sheets to a bowl with about 2 cups of cool water and let soak until softened. Drain off all but about 2 tablespoons of water and warm gelatin sheets in the other 2 quart saucepan over low heat until melted.

4. Attach the Wire Whip to the Stand Mixer. Mix water, matcha powder, vanilla, and salt on low speed. Add gelatin powder or melted gelatin sheets and mix until combined, scraping sides of bowl if needed. 

Combine

5. Once the sugar syrup reaches 240°F, turn your Stand Mixer to speed 2 and gently stream sugar syrup down the side of the bowl. When syrup is added, increase the Stand Mixer to speed 10 and let whip for 8-10 minutes or until mixture is opaque and fluffy.

6. While mixture is whipping, combine remaining 1 teaspoon of matcha powder with powdered sugar and cornstarch. Sprinkle half of the mixture over a parchment-lined baking sheet and scrape marshmallow onto it, using a spatula to spread marshmallow into an even layer about 1 inch/2 cm thick. Sprinkle the remaining powder mixture on top of marshmallow.

Cool & Cut

7. Allow the marshmallows to sit and firm up for at least 4 hours before cutting with a bench scraper or greased knife. Dust each piece with powdered sugar mixture to prevent sticking.