For whatever reason, I’m very into marshmallows, so I have decided to just go with it. It probably won’t happen every Monday, and it’s possible I could go a few Mondays in a row with no marshmallows, but when I do have marshmallows to share, you’ll see ’em on a Monday.
So! Marshmallow Monday’s inaugural recipe is… [drum-roll, please] …anise-flavored marshmallows sandwiching raspberry cashew “nice” cream. Homemade marshmallows are actually very tasty straight out of the freezer—they don’t get hard, they just get a little chewier—so pairing them with other frozen treats was a no-brainer. And as it turns out, I’m a big fan of raspberry and anise together.
Hope you enjoy these!
Marshmallow Nice Cream Sandwiches
Dessert | Dairy-Free, Gluten-Free
- Cooking spray
- 3 packages unflavored gelatin (vegetarian substitutions)
- 2 cups granulated sugar
- 2 teaspoons anise extract
- 1 cup powdered sugar
- Purple food coloring (optional)
- 1 cup raspberries
- 1 cup cashews
Other stuff you’ll need:
- Candy thermometer
- Small Ziplock bag
- 18×13-inch jelly roll pan
- Tin foil
- In a large mixing bowl, combine 1/2 of a cup of cold water with the packets of gelatin and allow to sit until gelatin forms, about 15 minutes.
- In a small saucepan on medium heat, combine the sugar and a 1/2 of a cup of cold water, then stir until sugar has dissolved—about 3 to 5 minutes. Increase heat to bring mixture to a boil. Keep the mixture at a boil until the temperature reaches 240 degrees F on a candy thermometer. Remove from heat.
- Slowly pour sugar mixture into the bowl with the gelatin, simultaneously using a mixer on low. Gradually increase speed to high and continue whipping until the mix is very thick, about 10 to 15 minutes—imagine the consistency of pourable taffy. NOTE: A stand-up mixer is ideal for this type of recipe, but rest assured, you can do this with an electric hand mixer. I did it—it just requires a little coordination and comfortable shoes.
- Add anise to marshmallow mixture—and purple food coloring if you’re using it—then whip for another 30 seconds or so until it’s completely mixed in.
- Line the inside of a 18×13-inch jelly roll pan with tin foil, then coat with cooking spray.
- Pour the mixture into the pan, smoothing the surface with a spatula. (Spray spatula with cooking spray as needed to keep it from sticking.) Let the marshmallow sit for about 6 hours, uncovered, until completely set.
- Cover a surface larger than the marshmallow slab with powdered sugar and flip the pan over so that marshmallow lands on the dusted surface. You have to do it quickly, and it’s going to kick up some “dust,” so just prepare yourself. NOTE: The marshmallows will be thinner than usual, but that’s because you’ll be doubling up on them to make the sandwiches.
- Cut marshmallow in 1- to 2-inch squares. (It helps to continually coat the knife or cookie cutters with powdered sugar to keep them from sticking. A pizza wheel is ideal for cutting marshmallows).
- Dust all sides of marshmallow pieces with powdered sugar, then put in Ziplock bags and freeze for at least an hour.
- In a blender, process cashews and raspberries until smooth. Refrigerate for at least an hour.
- Remove marshmallows from the freezer. Arrange half of them on a cookie sheet and reserve the rest.
- Fill a small ziplock with the raspberry-cashew cream, then cut off 1/4 inch of one corner of the bag.
- Using your thumb and forefinger, press raspberry cream towards the open corner, then pipe it onto the marshmallows.