1 c. sugar
2 c. whipping cream
3/4 c. light Karo syrup
1 pkg. lg. marshmallows, cut in half

Put toothpicks in marshmallows and air dry while making caramel. Cook first 3 ingredients until soft ball stage (caramel color), about 1 hour. Stir occasionally. Use medium heat until boiling, then use low heat. Keep halfway on burner. Dip each marshmallow in sauce. Let cool on buttered cookie sheet. Wrap in wax paper.