1. Add the matcha powder to the milk powder, put it in a jar with a lid, shake well, and set aside.
2. Put the butter in a non-stick pan and melt it over a low heat. After the butter has basically melted, pour in the marshmallows, stirring and pressing slowly, until the marshmallows and butter melt together, showing a silky shape
3. Add matcha milk powder, slowly stir until the powder is basically attached to the surface of the sugar, and then continue to stir until the powder is completely absorbed by the sugar
4. Pour in the dried cranberries, turn off the heat, remove the pot from the hot stove, place it on the platform, and keep stirring until it is integrated with the sugar, and stop stirring when the overall stirring starts to work hard
5. Put the sugar in a baking pan lined with baking paper
6. After covering with baking paper, flatten, shape, and refrigerate for more than 6 hours
7. After refrigerating, cut into pieces and wrap sugar paper
