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Matcha Marshmallows

Yield: 9-inch square pan

Author Maryanne Cabrera


  • 1/2 cup water
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 6 sheets gelatin, silver strength*
  • 1 Tablespoon matcha powder
  • 2 Tablespoons water

Matcha Sugar Dusting Powder:

  • 1 cup confectioners' sugar
  • 1 1/2 teaspoon cornstarch
  • 2 teaspoons matcha powder


  1. In a medium sauce pot, combine 1/2 cup water, 1 cup sugar, and corn syrup.  Set over medium-high heat and cook to soft ball stage, 240 degrees F.  Line a 9-inch square pan with parchment paper, allowing for an overhang on all four sheets.  Lightly grease parchment paper and set aside.

  2. When the sugar mixture reaches about 190 degrees, bloom the gelatin. Place gelatin sheets in a bowl of ice water. Let sit for 5 minutes, or until sheets have softened. Remove sheets from the water and squeeze out any excess liquid. Place softened gelatin in a small bowl and microwave it at low power until it melts into a liquid. It takes about 10-15 seconds

  3. In a small bowl mix together 1 Tablespoon matcha powder and 2 Tablespoon water. Set aside.

  4. Once sugar mixture has reached 240 degrees F. Remove from heat and let mixture cool slightly to 210 degrees F. Pour into the bowl of a stand mixer fitted with a whisk attachment. Add liquid gelatin and matcha mixture. Whip on low-medium speed for a minute or two to get all the ingredients combined. Then increase the speed and whip until mixture is light and fluffy.

  5. Use a lightly oil spatula to pour marshmallow mixture into the prepared pan. Spread the mixture into an even layer. Sift matcha sugar dusting powder all over the top of the marshmallow. Let it sit at room temperature for 5 hours (up to overnight).

  6. Remove the giant marshmallow from the pan and place it upside down on a confectioners' sugar dusted surface. Peel off the parchment bottom of the marshmallow. As you remove the parchment, sprinkle the matcha sugar dusting powder over the exposed marshmallow.

  7. Use a knife or sharp scissors to cut the marshmallows into your desired size and shape. Have the matcha sugar dusting powder on hand to coat the marshmallows as you cut. Marshmallows should keep well for 2-4 weeks

Matcha Sugar Dusting Powder:

  1. Sift together confectioners' sugar, cornstarch, and matcha powder.

Recipe Notes

 I use the Gelita brand gelatin (silver strength).  They come in really large packs (about 400 sheets in a box).  It’s my absolute favorite, although it may be a little difficult to find.  I purchase mine at a local restaurant supply store.  Amazon has many brands to choose from.  I recommend these gelatin sheets.

All images and text ©The Little Epicurean