Recipe Credit: Carrington
Farms
Ingredients:
·
1 tablespoon Carrington
Farms Matcha Tea Powder
·
3/4 cup granulated sugar
·
1/3 cup light corn syrup
·
pinch of salt
·
6 tablespoons water, divided use
·
2 1/2 teaspoons unflavored gelatin powder
·
3/4 cup powdered sugar
Instructions:
1.
Line a 9x5" loaf pan with parchment paper,
and spray cooking spray on top of the parchment paper, heavily.
2.
In a medium sauce pan, stir together the
granulated sugar, corn syrup, salt, and 3 tablespoons of the water. Turn the
heat to high and bring to a boil without stirring.
3.
Meanwhile, heat about a 1/2 cup of water in a
small saucepan or tea kettle. Sprinkle the matcha in the bottom of a small
bowl, and pour 2 tablespoons of the near-boiling water on top. Whisk vigorously
to dissolve the tea.
4.
Add the remaining 3 tablespoons of water to a
large bowl and sprinkle the gelatin on top. Let sit for a few minutes without
stirring.
5.
Slowly begin to pour it into the gelatin mixture
while constantly beating with a hand mixer. Take this step slowly.
6.
Beat the mixture for a full 8-10 minutes.
7.
Beat in the Matcha-water mixture until combined.
8.
Spread the mixture into the loaf pan.
9.
Let the mixture set uncovered for at least 3
hours.
10.
When ready to cut, sprinkle the powdered sugar
on a work surface. Dump the marshmallows out on the surface, and slice while
dipping the knife in powdered sugar between cuts. Roll the entire marshmallow
in the powdered sugar.
11.
Store the marshmallows in an air-tight container
at room temperature.
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