As the hustle and bustle of Christmas almost comes to a close, we must start planning for yet another celebration– New Year’s. Here’s a simple yet adorable (and definitely New Year’s worthy) recipe that goes hand in hand with the sparkle and glam of the brand new year. Featuring Aiya’s Cooking Grade Matcha, this glittery Matcha Marshmallow wand gives the traditional marshmallow a pleasant twist. The soft, fluffy texture pairs almost too perfectly with the mild tea taste of Matcha, and the edible glitter gives it a beautiful sparkle. We’ve been hearing that Matcha is the #1 predicted trending food for 2015, so hop on the trend early and impress your friends with this delicious Matcha dessert! Happy New Year’s!
Note: This recipe requires a stand mixer. This recipe was adapted from Aiya’s Matcha Marshmallows.
- 2 tbsp Aiya Cooking Grade Matcha
- Lukewarm water as needed
- 3 packets of unflavored gelatin
- 1 cup cold water
- 1.5 cups sugar
- 1/8 tsp salt
- 1 cup light corn syrup
- 1/4 cup corn starch
- 1/4 cup powdered sugar
- Edible Glitter (silver or gold)
- Star cookie cutter
- lollipop sticks
- Pour the 3 packets of gelatin and 1/2 cup of the cold water into the bowl of your stand mixer and allow it to absorb into the water. This is called “blooming” the gelatin. Affix the whisk attachment to your mixer.
- In a saucepan, add the remaining 1/2 cup water, sugar, salt, and corn syrup. Place over medium heat and cook, covered, for 3-4 minutes. Uncover and allow to cook for another 8-9 minutes until the syrup reaches 240 degrees F. Remove from heat.
- Turn your stand mixer on low to mix the bloomed gelatin around.
- Slowly stream the hot syrup into the stand mixer, being careful to not pour it directly onto the gelatin but instead down the side of them mixing bowl.
- Once syrup is added, slowly and carefully turn the mixer up to high and allow it to mix for 15-20 minutes. The longer you let it mix, the firmer the finished marshmallows will be.
- Sift Aiya Cooking Grade Matcha into a bowl and then mix in some hot water with a Matcha whisk or the back of a spoon until it is smooth with no lumps. Stream the dissolved Matcha into the marshmallow mix during the final minute of mixing.
- NOTE: Don’t put too much hot water into the Matcha, or your marshmallows may come out too soft.
- Mix the corn starch and powdered sugar together. Lightly spray a baking pan with cooking spray and then add in the corn starch mixture. Tilt the pan until evenly coated. Remove excess and save it for later.
- Pour the finished marshmallow batter into the pan and allow it to sit for at least 4 hours.
- Once done, carefully cut with star shaped cookie cutters.
- Place the cut marshmallows on a lollipop stick.
- Slightly dampen the surface of the marshmallow if it is not sticky. Powder on edible glitter however you’d like.
- Garnish however you’d like and enjoy!