Serves 30 to 40 small square marshmallows
1 cup (250 ml) icing sugar
6 tbsp (90 ml) matcha powder, divided
vegetable oil, to grease tray
¼ cup (60 ml) bourbon
¾ cup (175 ml) water, divided
½ vanilla bean, split in half and seeds scraped out
2 tbsp (30 ml) unflavoured gelatin
1½ cups (375 ml) granulated sugar
1 cup (250 ml) liquid clover honey


  1. In a small bowl, sift together icing sugar and 2 tbsp (30 ml) matcha. Set aside.
  2. Using vegetable oil, lightly oil rimmed 15 x 10-in (38 x 25 cm) baking tray before lining with plastic wrap. Lightly oil plastic with more oil before lightly dusting with 2 tbsp (30 ml) icing sugar mixture. Set aside.
  3. In bowl of a stand mixer fitted with whisk attachment, whisk together bourbon, ¼ cup (60 ml) water and vanilla seeds. Sprinkle in gelatin and set aside.
  4. In a medium heavy-bottomed saucepan, combine granulated sugar, honey and remaining ½ cup (125 ml) water. Place over medium heat and cook, stirring constantly, until sugar dissolves. Raise heat to medium-high and bring to boil. Allow syrup to boil, without stirring, until it registers 240 F (115 C) on candy thermometer.
  5. Turn stand mixer on just to low speed and gently pour in hot sugar mixture along side of bowl to avoid splatters. Once all added, increase mixer speed to high and whip until mixture has nearly tripled in size and bowl is just warm, about 10 to 12 minutes. With mixer running at low speed, slowly add remaining 4 tbsp (60 ml) matcha powder and mix until completely incorporated. Pour marshmallow into prepared pan. Lift and firmly tap pan on work surface a few times to dislodge any air bubbles. Let cool to room temperature before covering with plastic wrap, taking care that wrap does not touch top of marshmallow, refrigerate overnight allowing it to firm up.
  6. The next day, generously dust top of marshmallow and a work surface with another 2 tbsp (30 ml) icing sugar mixture. Remove marshmallows from pan and place top down on work surface. Discard plastic wrap. Dust exposed bottom of marshmallow generously with another 2 tbsp (30 ml) icing sugar matcha mixture. Oil a sharp knife or cookie cutter and cut marshmallow into desired sizes. Toss marshmallows in remaining icing sugar mixture to prevent from sticking together. Store in an airtight container at room temperature for up to 2 weeks or in refrigerator for up to 1 month.
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