If you’re one of those weird people who actually likes black licorice…well…you are my kind of people! And you’re in luck. This installment of Marshmallow Monday is all about simple-to-make, anise-flavored pillowy pieces of heaven.
The flavor is delicate, but distinct. And, I kept them white because I like it for January…ya know—snow, clean slate, post-holiday anti-clutter…all that January-type stuff. White just feels right.
But, I think these would look pretty cool marbled with black, too. If you want to try that, see this recipe for the technique—just swap black food coloring for the red.
These really hit the spot for me—hope they do for you, too!
Prep time: 35 min | Ready in: 6 hours, 35 min
New to making marshmallows? Take a sec to look through my tips —> Marshmallow Tips
- Cooking spray
- 3 packages unflavored gelatin
- 2 cups granulated sugar
- 1 teaspoons anise flavoring
- 1 cup powdered sugar
- A candy thermometer
- Tin foil
- 9×13-inch cake or jelly roll pan
- Line the inside of the pan with tin foil, then coat well with cooking spray.
- In a large mixing bowl, combine a 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 medium saucepan on medium heat, combine the sugar and 1/2 of a cup of water, then stir until sugar has dissolved—about 3 to 5 minutes. Increase heat to bring mixture to a low boil, and continue to boil until the temperature reaches 240 degrees F on a candy thermometer—about 12 to 15 minutes. 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.
- 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 cake 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.
- Cut marshmallows in whatever shapes you’d like. It helps to continually coat the knife or cookie cutters with powdered sugar to keep them from sticking. A pizza wheel is great if you’re just cutting into squares or rectangles.
- Dust all sides of marshmallow pieces with powdered sugar.
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