• Line a 13x9x2-inch baking pan with parchment paper extending the parchment over the edges of pan. Using a small sieve, generously dust parchment paper with powdered cane sugar; set pan aside.
• In a medium metal or heatproof mixing bowl, beat 1/2 cup cold water and gelatin with an electric stand mixer on low until combined. Set aside. Mixture will thicken while standing.
• In a medium saucepan, combine remaining 1/2 cup cold water, organic cane sugar, and corn syrup. Cook and stir over medium heat until sugar is dissolved. Clip a candy thermometer to the side of the pan. Boil mixture over high heat, stirring occasionally, until thermometer registers 240°F. Remove saucepan from heat; remove thermometer.
• Turn electric mixer on low and slowly pour syrup into gelatin mixture. Beat on low until combined. Beat on high for 10 minutes or until mixture becomes very thick, white, and fluffy. Add 1/4 cup matcha powder and peppermint extract. Beat on medium-low until well combined.
• Spray a small offset spatula with cooking spray. Pour marshmallow mixture into prepared pan and use spatula to quickly spread marshmallow mixture evenly in pan. Using a small sieve, generously dust surface with additional powdered sugar and remaining 1 Tbsp. matcha powder. Let stand, uncovered, in a cool, dry place for 4 to 6 hours or until dry.
• When dry, run a knife along the edges of the pan. Use the edges of the parchment to lift uncut marshmallows out of pan. Place on a cutting board; cut into squares. Store in an airtight container layered between waxed paper or parchment paper for up to 1 week.

Each marshmallow contains: 29 calories, 0 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 3 mg sodium, 7 g carbohydrates, 0 g fiber, 5 g sugar, 1 g protein. Daily values: 0% vitamin A, 0% vitamin C, 0% calcium, 0% iron.