|(Those are tea leaves, in case you were wondering...)|
|(yes, that's another cute cupcake liner from the cupcake social, did you enter the giveaway yet?)|
Adapted from Bon Appetit, July 2008 via For Two, Please
Nonstick vegetable oil spray
1 cup cold water, divided
3 1/4-ounce envelopes unflavored gelatin
2 cups sugar
2/3 cup light corn syrup
1/4 teaspoon salt
2 teaspoons matcha green tea powder
1/4 cup corn starch
1/4 cup powdered sugar
1/2 t matcha green tea powder
Line 8x8x2-inch metal baking pan with foil. Lightly coat with non-stick spray.
Pour 1/2 cup cold water into bowl of mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, about 15 minutes.
Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240°F, about 8 minutes.
With mixer on low speed, carefully pour hot syrup into gelatin mixture in a slow, thin stream down side of bowl (taking care not to pour syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 10-15 minutes. Add the 2 teaspoons of matcha green tea powder and beat just to blend, about 30 seconds more.
Pour marshmallow mixture into prepared pan. Smooth top with a wet spatula. Let stand uncovered at room temperature until set, about 4 hours.
In a small bowl, whisk together cornstarch, powdered sugar and 1/2 teaspoon matcha green tea to blend. Generously sift starch-sugar mixture onto work surface. Turn marshmallow out onto dusted surface; peel off foil. Sift more starch-sugar mixture over marshmallow. Coat large sharp knife (or cookie cutters) with nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining starch-sugar mixture to coat. Shake off excess powder.
Marshmallows can be layered between sheets of parchment paper and stored in an airtight container at room temperature for up to two weeks.