No Thermometer Matcha Marshmallows Recipe (Matcha Marshmallows Without A Thermometer)

These super easy no thermometer matcha marshmallows whips up a tasty batch of marshmallows without a thermometer.

Traditionally, you need a thermometer to make marshmallows to keep an eye on the sugar syrup temperature. But with this technique (which I used for my no thermometer strawberry marshmallows recipe a few years back), you don't have to worry too much about the exact temperature, and it's way more laid-back.

Marshmallows are simply sugar syrup with lots of air whipped into it and set with gelatin to make a soft, bouncy treat. These matcha ones are quite soft set, so make sure you use plenty of cornflour to dust your mould and work surface with.

You can also watch me make these on my YouTube channel, Tashcakes:

Ready? Let's go.

Ingredients:

15g gelatin powder
70ml cold water
1 tbsp matcha
Another 50ml water
450g caster sugar
Another 125ml water
Pinch of salt
Vegetable oil and plenty of cornflour for greasing and dusting

Method:

1. Lightly grease an 8x8" square pan with vegetable oil and LIBERALLY dust with cornflour.

2. In a small bowl, sprinkle the gelatin over the 70ml cold water, and set aside for a minute or two to soak.

3. In another small bowl or matcha bowl, whisk the matcha and 50ml water together.

4. In a small saucepan, stir the caster sugar, final 125ml water and salt together, and heat on a low to medium heat until the sugar has dissolved.

5. Stir in your soaked gelatin until dissolved, and bring the sugar syrup to a boil. 

6. As soon as it boils, immediately take off the heat and pour into a large heatproof bowl. Leave to cool for two or three minutes.

7. Starting at a low speed and gradually speeding up as it thickens, whisk the syrup with an electric whisk until it resembles thick double cream (about five minutes).

8. Pour in the matcha, and continue whisking until super thick, pale and foamy (about another five minutes).

9. Pour into your prepared tin and leave at room temperature to set for at least four hours.

10. Generously dust a clean work surface with more cornflour and turn your set marshmallow out. Then slice into cubes with a lightly oiled or floured knife, making sure a good dusting of cornflour touches each exposed surface of marshmallow to stop them from sticking.

Enjoy, and have fun.