Combine cane sugar, water, 2 cups cane syrup, vanilla extract, seeds of vanilla bean, sea salt and baharat in medium pot and place on medium to high heat. Stir a few times to start the cooking process. Note: Baharat is an all-purpose seasoning used in Middle Eastern cuisine. Spice blends will vary by region, but it always includes black pepper and typically contains cumin, cinnamon, and cloves.
Let the mixture boil at a full boil for 3 minutes and then remove from heat.
Combine whites and 1/2-cup cane syrup in mixer with whip attachment and start mixing the whites at a medium speed.
Pour vanilla mixture into egg white mixture very slowly and mix until fully incorporated.
Continue whipping until the mixture becomes room temperature.
Transfer to airtight container. Make sure to keep the mixture cool. It will hold for 4 days.
When ready to assemble sandwiches, slice banana bread into 1/2-inch slices. Note: The thicker a slice is, the easier it is to manage.
Break candy bars into 1/3-inch pieces. These do not need to be uniform. Fold into the marshmallow cream mixture.
Working with two slices of bread at a time. Spread about 2 tablespoons of the mixture on each slice of bread. Sandwich and chill for 30 minutes.
Brush outsides of bread with butter and dust lightly with powdered sugar.
Either griddle on a hot sauté pan or use a panini press to griddle.
Let set for 1 minute before slicing. Makes 6-8 sandwiches
Recipe and image used with permission and courtesy of Wusthof. All rights reserved. Recipe by Katherine Clapner, Chef and Owner of Dude, Sweet Chocolate, Dallas, Texas.