Matcha S'Mores


Matcha S'Mores

We matcha-fied your favorite summer staple: S’mores! A homemade matcha marshmallow is sandwiched between graham crackers and chocolate for a sweet treat you’ll want to make on repeat. Share your ooey gooey creation with us by tagging @jadeleafmatcha on Instagram!

How do you make homemade matcha marshmallows?

If you’ve never made marshmallows before, don’t be intimidated! Making marshmallows is easier than you might think. Here’s everything you’ll need:



Customize your marshmallows’ shape and size



For ultra thick, tall marshmallows like we made here, use a square 8.5 by 8.5-inch pan. For marshmallows that are a bit thinner, use a 13 by 9-inch pan. The larger pan will yield more marshmallows. 



You can either cut them small for mini matcha ‘mallows, or large and square, about the size of a graham cracker.

How do I toast my matcha marshmallows?



For a classic summer activity, toast these matcha marshmallows outside over a campfire with your matcha-loving friends.

No campfire? No problem! You can toast marshmallows in the oven on broil, until the tops turn golden brown. Alternatively, if you happen to have a kitchen torch, toast them using that!

Matcha S’mores



  • ¼ cup powdered sugar
  • ¼ cup cornstarch
  • Nonstick spray
  • 3 packages of unflavored Gelatin (about 2.5 tablespoons)
  • 1 cup ice cold water, divided
  • 1 ½ cups granulated sugar
  • 1 cup light corn syrup
  • ¼ teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon Jade Leaf Culinary Grade Matcha, sifted





  1. Prepare pan: combine powdered sugar and cornstarch in a small bowl. Lightly spray 13 by 9-inch pan with nonstick cooking spray. Add powdered sugar and cornstarch mixture; turn the pan so it coats the bottom and the sides; save the rest. Of the  Set aside.
  2. Place the gelatin into the bowl of a stand mixer, followed by ½ cup of ice cold water.
  3. In a small saucepan over medium high heat, combine remaining ½ cup water, granulated sugar, corn syrup, and salt. Cover and allow to cook for 3-4 minutes. Uncover, and continue to cook until the mixture reaches 240°F, about 7-8 minutes. Once mixture reaches temperature, immediately remove from heat.
  4. Turn the mixture on low speed; while running, slowly pour sugar syrup down the side of the bowl into the gelatin mixture. Once all of the syrup is added, increase the mixer speed to high. Whip until mixture becomes thick, and reaches room temperature, about 12-15 minutes. Toward the end of the whipping, add vanilla extract and sifted matcha; whip until fully combined.
  5. Pour the marshmallow mixture into prepared pan; use a lightly oiled spatula to. Spread evenly. Dust the top 

Lauren is a food photographer and recipe developer originally from southwest Florida, currently living in Boston, MA. She is a graduate of the University of Central Florida, where she studied anthropology and humanities and cultural studies. When Lauren isn’t creating delicious matcha recipes for Jade Leaf, you can find her in the kitchen dreaming up unique recipes for her blog, or posting mouthwatering food pics on her Instagram @lalaskitchentable