Matcha S’mores Recipe

If there is one thing I love about fall is bonfires. There is nothing better than a cup of hot cocoa, hot dogs roasting over a fire and s’mores. Here is a yummy s’mores recipe that is good for you as well. This recipe is brought to you courtesy of 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 9×5″ loaf pan with parchment paper, and spray cooking spray on top of the parchment paper, heavily.
2. In a medium saucepan, 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 sit 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. 

Matcha S'mores Recipe

2017-10-17 09:28:03

Write a review

Save Recipe

Print

Ingredients

1. 1 tablespoon Carrington Farms Matcha Tea Powder
2. 3/4 cup granulated sugar
3. 1/3 cup light corn syrup
4. pinch of salt
5. 6 tablespoons water, divided use
6. 2 1/2 teaspoons unflavored gelatin powder
7. 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.

By Carrington Farms

Adapted from Champagne Style Bare Budget

Adapted from Champagne Style Bare Budget

https://champagnestylebarebudget.com/