My kids love Marshmallow, and I like Matcha so I decided to make a combination of these two, and We loved it!

These Healthy Matcha Green Tea Marshmallows sure don’t need any food coloring to look this green, can you believe it?  These are naturally colored with matcha, naturally flavored with vanilla and almond extract, and naturally sweetened with agave nectar.

If you’re craving something sweet, sophisticated, and unique, but don’t want to consume a bunch of white sugar and corn syrup, then these mallows are for you!

Don’t let the word “healthy” turn you off.  These Healthy Matcha Green Tea Marshmallows are just as soft, fluffy, airy, and delicious as the storebought kinds.  And just as sweet, of course!


1 tablespoon matcha

1 cup + 2 tablespoons cold water

3 packets of gelatin

1 1/2 cups sugar

1/3 cup corn syrup

1/4 teaspoon salt

6 tablespoons powdered sugar

2 tablespoons corn starch

1 teaspoon oil

This recipe for UBER fluffy and cloud-like Healthy Matcha Green Tea Marshmallows is surprisingly fun to make and has just 6 ingredients… with no high-fructose corn syrup in sight!

Storebought marshmallows are made with three different kinds of refined sugars, genetically modified corn starch, and artificial food coloring.  Yes, there’s food dye in those white mallows.  Apparently, blue dye makes them appear more white. *rolls eyes*


1. In a mixing bowl, mix 2 tablespoons of water and 1 tablespoon of matcha until all lumps are gone.

2. Pour into the same bowl, 1/2 cup of water and sprinkle in the three packets of gelatin. Let it sit and bloom.


3. In a small pot, combine sugar (1 1/2 cup), corn syrup (1/3 cup), salt (1/4 teaspoon), and water (1/2 cup). Wipe down the inside of the pot with warm water so no sugar residue is left.

4. On medium heat, bring the sugar mixture to 240°F, using a candy thermometer. Take the sugar off the stove.

5. Go back to the mixing bowl with the matcha/gelatin mixture and turn the mixer on low speed. Slowly pour in the sugar mixture from the pot into the mixing bowl. Halfway through the pouring, switch the mixer to medium speed. Once all the sugar has been added, move to a high speed and let it whip for 8-10 minutes.

6. In a small bowl, mix 6 tablespoons of powdered sugar and 2 tablespoons of corn starch.

7. Prep a 9×9 baking pan by coating a thin layer of oil, then layering on parchment paper. Sprinkle on a thin layer of the combined sugar/corn starch.

8. After 10 minutes has passed, take a spatula and run it under warm water so that there’s some water on the spatula.

9. Transfer the marshmallow from the mixing bowl into the pan using the wet spatula. Wet your hands and press down on the marshmallow to spread it evenly.

10. Sprinkle a thin layer of the sugar/corn starch mixture on top.

11. Let it sit for 2-3 hours.

12. Once set, take it out of the pan and onto a board with a thin layer of the sugar/corn starch. Cut the marshmallow into small pieces using a pair of scissors. Coat all sides of the marshmallow with the sugar/corn starch to prevent them from sticking together.

And the result…


This recipe for a small batch of matcha marshmallows makes just 8 marshmallows. They take just 15 minutes to whip up and then they set in a bread loaf pan for a few hours. A quick roll in powdered sugar (or more matcha), and you’re ready!

I would recommend this product to matcha lovers it is very easy and fun to make it is also healthy.



Leave a Comment