February 19, 2008

Matcha Marshmallows

1/2 oz. unflavored powdered gelatin*
1/2 cup cold water
2 cups granulated sugar
2/3 cup corn syrup**
1/4 cup water
1/4 teaspoon salt
1 tablespoon matcha powder
Confectioners' sugar for dredging


In a large bowl, sprinkle gelatin over 1/2 cup cold water. Allow to seep for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Bring to a vigorous boil and boil for 1 minute. Pour boiling syrup into gelatin and mix at high speed for 1 minute. Add the salt and matcha and beat for 12 minutes. Oil your hands and a spatula and scrape into a 11" x 7" pan*** lined with oiled plastic wrap or sprayed with cooking spray and spread evenly. After pouring marshmallow mixture into the pan, take another piece of oiled plastic wrap and press firmly on the top, oil side down, to smooth the marshmallow. Allow to rest 3 hours. Invert the pan into plate full of confectioners’ sugar and dredge the marshmallow through. Remove and cut into pieces with kitchen sheers or a knife. Dredge each piece of marshmallow in confectioners' sugar. Store in an air tight container.

Note: Instead of dredging in plain confectioners' sugar, dredge in a 20/80 mixture of matcha and confectioners' sugar.

*1/2 oz. gelatin is equal to 2 packets Knox unflavored gelatin

**I like to use corn syrup made without high-fructose syrup. Oddly, I find it most frequently at Asian markets. Also make sure that the corn syrup does not have vanilla added.

***Depending on how thick you want your marshmallows, you might want to keep a second, smaller pan (like a loaf pan) handy for overflow.

My thoughts:
Okay, I already thought marshmallow making was magic-you can't beat molten sugar turning in to a fluffy treat in just a few minutes for pure cooking alchemy- but these matcha marshmallows are a revelation. They have a wonderful green tea flavor without being overwhelming or medicinal. I didn't add food dye so they are just the faintest of green, but if you wanted a more verdant green, a couple of drops of food dye would do the trick. They are great to eat out of hand, melted on cupcakes (instead of icing!) in dark chocolate s'mores and in hot chocolate.

Matcha is now readily available from many online merchants including Amazon .