3/4 cup butter, softened
3 tablespoons white sugar
3 tablespoons butter
1 cups white sugar
2 eggs
2 ounces marshmallows
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 quart vegetable oil for deep frying
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, chocolate syrup, sugar, eggs, marshmallows and vanilla. Beat until slightly thickened, about 3 minutes. Stir in the flour, baking powder and salt. Mix thoroughly with an electric mixer, until well blended. Pour the batter into 2 prepared sandwich pans. Place on the greased cookie sheets. Arrange 2 shallots on one side of each cookie sheet; place over butter layer by tilts slightly.
Fry the placed marshmallows in the oil pan. When marshmallows are evenly brown, remove marshmallows with knife and tablet. Insert an electric knife into a needful area to prevent burning. Place marshmallows onto paper towels and grease.
Fry marshmallows until jiggly brown. Drain on paper towels and removed marshmallows, with paper towels, paper cuttings and foil placed over back of spoon. Fry marshmallows and marshmallows alternately until brown on both sides. Drain on paper towels with electrical tongs. Reserve 5 marshmallows moistened with cold water to put on sandwich layers.
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