I think I’ve just found my new favorite type of s’mores. It’s your campfire cozy meets fluffy sweetness with all your tea notes in between. This is also versatile with any tea or extract of choice (earl grey, ube, strawberry etc.) too!
1. Bloom gelatin by mixing 1/2 cup of hot water and your 3 gelatin packs together in a bowl. Set aside.
2. In a medium pot/saucepan, mix and heat 2 cups + 1 tbsp sugar, 1/4 cup corn syrup, and 1/2 cup water on medium/medium-high heat until it bubbles. Continue to cook for another 2 min and make sure all sugars are dissolved. Then continue to cook until the temperature is 242F. Remove from heat.
3. In a stand mixer with a whisk attachment, add in your bloomed gelatin and whisk on low speed. Add in your hot sugar syrup and let it drip on the side of the bowl, letting it drip into the mixing gelatin. Mix on high for 6 min until it triples in size and is light and fluffy. Add in matcha powder and whisk for another 2 min. Set aside.
4. Line parchment paper (optional) in a brownie pan and lightly coat sides with confectioner's sugar. Using a rubber spatula, spread in your marshmallow fluff, flatten and smooth out the top, then cover top with more confectioner's sugar. Store at room temperature for a few hours until it firms up.
5. Coat a knife with confectioner's sugar and cut marshmallows. Stack your graham crackers with chocolate. Torch your marshmallows on a stick and stack over your chocolate. Sandwich it with your second graham cracker and enjoy!
