MARSHMALLOW CHOCOLATE BRITTLE.
Take 4 pounds of fresh marshmallows and 2 pounds of dipping cream and knead them together in front of the table furnace to a stiff paste; set to one side, so as it will remain warm, and then place in kettle
7 pounds sugar,
2 pounds glucose,
Water to dissolve.
Cook to 310°; then add ½ pint of dark molasses, and stir and cook to 320° or 330°; pour on slab when partly cold, fold up and pull on hook, then twist out the air and place it on the spinning table and shape it in a piece about ten by fourteen inches, and place the marshmallow cream in the center the length of outside piece and fold it up as for stick; then flatten it all out and pull in one inch strips as wide and a little thicker than Boston chips, and have helper run the caramel cutter over it; when cold dip in dark, sweet chocolate.