Vanilla and Matcha Swirled Marshmallows

How to make Vanilla and Matcha Swirled Marshmallows


  • For the Matcha Syrup:
  • 1 tablespoon matcha powder
  • 2 tablespoon granulated sugar
  • 1 1/2 tablespoon water
  • For the Marshmallows:
  • 3 packages of unflavored powdered gelatin
  • 1 cup ice cold water, divided
  • 1 3/4 cup granulated sugar
  • 3/4 cup light corn syrup
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon vanilla extract
  • 1/3 cup powdered sugar
  • Cooking spray


  1. Pour 1/2 cup cold water into stand mixer bowl fitted with whisk attachment. Sprinkle in the powdered gelatin and let it dissolve and soften.
  2. In a heavy bottomed sauce pot fitted with a candy thermometer, combine the rest of the water, sugar, corn syrup and sea salt. Stir to combine and bring up over medium heat. Gently stir if needed, but try to leave untouched. Bring the mixture to a boil and cook until it reaches 240° F, soft ball stage.

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