Celebrate Spring, your love of matcha, or just unique sweets with this beautiful blooming matcha marshmallows recipe and tutorial!  * GoodieGodmother.com
Blooming Matcha Marshmallows
Prep Time
5 hrs
Cook Time
20 mins
Total Time
5 hrs 20 mins

Celebrate Spring, your love of matcha, or just unique sweets with this beautiful blooming matcha marshmallows recipe and tutorial!  * GoodieGodmother.com

Course: Dessert
Cuisine: American
Servings: 20 marshmallows (approximately)
Author: Mary (The Goodie Godmother)
  • 3 packages unflavored gelatin
  • 1 cup cold water divided
  • cups granulated sugar
  • 1 cup light corn syrup
  • ¼ teaspoon kosher salt
  • 1 1/2 tablespoons matcha powder
  • ¼ cup confectioners' sugar
  • ¼ cup cornstarch
  • 1 teaspoon matcha powder
  • Nonstick spray
Additional Finishing Touches
  • 1 cup melted candy coating any color
  • small candies for creating a "center" to the flowers
  1. Put the three packets of gelatin and ½ cup of water in the bowl of a stand mixer fitted with the whisk attachment. Don't stir, just allow it to sit while you prepare the sugar syrup.
  2. Combine the other half cup of water, sugar, corn syrup, and salt in a small saucepan with a lid.
  3. Cook, covered, over medium heat for 3 minutes until the sugar has dissolved.
  4. Uncover and clip a candy thermometer onto your saucepan. Continue to cook until the mixture reaches 240 F. This takes about 5-7 minutes. Swirl the pan gently once midway through cooking to allow for even heat distribution. Once it reaches 240 F, remove it immediately from the heat.

  5. Turn the mixer to low and slowly pour the sugar syrup into the mixing bowl. Do your best to avoid hitting the whisk or pouring down the side of the bowl. Once all the syrup has been added, bring the mixer up to high and let it run another 10-13 minutes until the mixture is light and fluffy, and lukewarm.

  6. While the marshmallows are mixing, spray your jelly roll pans well with nonstick spray. Sift together the powdered sugar, cornstarch, and matcha. Sprinkle liberally over the pans. Move around to coat the pans well. Reserve the extra coating for later. 

  7. Once your marshmallow mixture is light and fluffy, add in the 1 1/2 tablespoons of matcha and mix an additional minute until well incorporated. The marshmallows should have a lovely natural green hue.

  8. Pour the marshmallow mixture into the prepared pans and smooth with an offset spatula spritzed with nonstick spray.

How to get the "bloom" in Blooming Matcha Marshmallows
  1. Spray your daisy cookie cutter with nonstick spray and dab with the cornstarch mixture. Cut out as many marshmallow flowers as possible, and dust the cut edges with the cornstarch mixture so they don't dry out. 

  2. Melt your candy coating. Set out your candy mold and the treat you are using for the center of the flowers. Place a candy in the center of a marshmallow, fold the petals up and together, then dip into the candy coating. Shake off any excess (a thin coating is best), and place into the cordial candy mold. Allow to set fully.

  3. Once the candy coating has completely set, remove the marshmallows from the candy mold and store in an airtight container up to 3 weeks. 

  4. To enjoy, place in a hot beverage of your choice, and watch it bloom!