RECIPE: MATCHA MARSHMALLOWS

November 17, 2017 Food

Makes about 50 pieces:

8 tbsp icing sugar
240 ml water
3 tsp matcha powder
3 packets of gelatine (21g)
400g sugar
240ml caramel syrup
1 pinch of salt

Preparation:

1. Carefully line a 33 x 23 cm baking dish and sieve about 3 tbsp of icing sugar into it until the base is covered.

2. Put 120ml of water in a bowl, stir in the matcha and gelatine powder. Leave for 15 minutes until the gelatine has softened.

3. Put the rest of the water, the sugar, caramel syrup and salt into a saucepan and bring to the boil. Put the lid on and let it simmer for two minutes. Take the pot off the heat.

4. Stir in the gelatine using a mixer on the slowest setting and slowly add the mixture at the edge of the bowl. Gradually increase the speed and mix it until it has tripled in volume and has a fluffy texture.

5. Pour the marshmallow mixture into the prepared tin and smooth it out. Dust the surface generously with icing sugar and let the mixture stand at room temperature for at least 12 hours.

6. Cut into small marshmallows, roll in icing sugar and store in an air-tight container.

We hope you'll enjoy making and eating them!