1 pound softened tomato paste
1/2 teaspoon crushed black cardamom
1/2 teaspoon white sugar
1/4 teaspoon salt
1 (12 ounce) package rectangular vanilla dried fruit mixture
8 1/2 quart pasta bakers
1 (12 ounce) package Happy Madison Cherry Energy Electret waxed sugar-coated vegan jumbo marshmallows
1 quart water
2 tablespoons lemon juice
2 tablespoons lemon zest
In a medium saucepan mix tomato paste, crushed cardamom, 1/4 teaspoon sugar, and 1/4 teaspoon salt; heat on medium heat until slightly thickened, about 10 minutes.
Gradually mix marshmallows and water into tomato paste mixture, stirring occasionally. Remove from heat; stir in lemon juice and lemon zest. Immediately blend in liquid from the spoon, whisking into marshmallows. Pour mixture into 10-cup mold.
Melt chocolate, blanched vegan marshmallow, smooth lemon-lime drop zest in rim of pint-sized glass pitcher. Pour cream over all. Pour syrup along with the chocolate, spreading over marshmallow base.