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Homemade Matcha-mallows S'mores


A quick hello before I go to sleep (I guess goodnight?)! I'm kinda excited to share a marshmallow recipe with you guys, that contains no corn syrup! Honestly, I don't know what's up with all the bad hype about corn syrup and don't want to read about it, since I already have to read about bowel obstruction for my patients (hehe sorry). I've been meaning to make marshmallows, so I actually bought a bottle of corn syrup, but found a recipe just using sugar. Now, I have no idea what to do with the corn syrup :/
The addition of something bitter/earthy like matcha to marshmallows is such a genius move. Usually, I find marshmallows way too sweet and absolutely will not eat them unless sandwiched in s'mores. This was before I made some homemade ones. I kid you not... they are like fluffy pillows that instantly melt in your mouth. You can eat so many of them, because they aren't too sweet and I guess they're somewhat healthy (because of matcha???).
I'm excited to introduce you guys to the culinary matcha that I've been incorporating into new recipes you'll be seeing more soon! I'm super in love with matcha!!! I could run to the rooftop and shout out my love for it! It has such an unique earthy and healthy quality to it, I find myself sprinkling it on everything.

I have a whole recipe gallery dedicated to matcha! If you want to try it, I'm partnering with Panatea and offering 10% off their culinary grade bag (Code: mhpculinary)

They also have awesome matcha tees and tanks for those super matcha-afficionados. I've been debating on getting some, but they've run out of the smallest sizes D:

Homemade Matcha-mallows S'mores
makes 30-40 s'mores
adapted from kitchenfrau

Matcha marshmallows
1 cup water (divided)
2 packages gelatin (about 4.5 tsps)
2 cups white sugar
1.5 tsp vanilla
1/8 tsp salt
2-3 tbsps Panatea's culinary grade matcha
powdered sugar
corn starch
  1. Prepare a 9x13" pan by lightly greasing with butter and powdered sugar. Tap out excess powdered sugar from pan.
  2. Stir 1/2 cup of water with gelatin and allow to bloom (it should be like a clump of jelly fish :/)
  3. Meanwhile heat sugar and the other 1/2 cup of water in a small pot until dissolved. Add the gelatin into the pot and bring to boil while stirring. Once bubbling, take off heat, add salt and stir (it will turn whitish and make sure sides are scraped down as well). Cool to room temp
  4. Once cool, add vanilla and pour into a stand mixer (the cooled mix will look translucent and yellowy). Beat on high for 6 mins, the coagulated stuff will magically turn white and fluffy! Stop and add matcha powder and beat for 2-3 mins more
  5. Dump into prepared pan. I mean dump, because the mixture will be sticky and difficult to handle. Smooth out layer as even as you can. Let cool and dry overnight
  6. Cut into desired shape: I cut it into squares and circles to the size of my crackers. Always wipe your knife or plastic when slicing so it doesn't stick too badly. Toss marshmallows into a half and half mix of matcha and powdered sugar or corn starch. Allow to dry on a rack for a few hours

Graham crackers
1.5 cups all purpose
1 cup whole wheat
3/4 cup light brown sugar
1 tsp baking soda
2 tsp cinnamon
3/4 tsp salt
1 stick frozen butter (cut in tbsps)
1/3 cup honey
1/3 cup whole milk
2 tbsp vanilla
  1. Pulse flours, sugar, baking soda, cinnamon and salt in a food processor just to mix. Add frozen butter and pulse until you can see small pea-sized lumps amongst the dry mix
  2. Whisk honey, milk, and vanilla to food processor and pulse until dough comes together. You can take it out and knead the dough so it forms a ball. It will be soft and sticky. Cover with plastic wrap and stick in the fridge for at least 2 hours
  3. Roll out dough on floured surface and roll to slightly thicker than 1/8". Cut into squares of desired size (I did 1.5x1.5"). Place on silicon mat or parchment paper. Prick cut graham squares with a fork. Chill for at least 30 mins
  4. Preheat oven to 350F and bake chilled crackers for 18-24mins or until nicely browned on the edge. Cool on rack
Assembly
- I used nutella as my (chocolate layer), but a ganache dark chocolate layer would put this over the top!


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