2 c. sugar
2 tbsp. butter
1 1/4 c. white corn syrup
1 tsp. vanilla
2 c. heavy cream (do not substitute evaporated milk)
Pinch of salt
3/4 lb. marshmallows, cut in half with scissors

Combine sugar, 1 cup of cream, butter, syrup, and salt in a heavy 3 or 4 quart saucepan. Put remaining cream in a small pan and heat it separately. Bring sugar-cream-butter mixture to boil, stirring constantly. Wipe down sides of pan with wet cloth or cover with lid briefly to dissolve remaining sugar crystals.

When it begins a rolling boil, dribble the hot cup of cream into the boiling mixture, stirring. Don't let the boiling stop. Cook over medium heat, stirring as necessary to prevent scorching until thermometer registers 238 degrees. Remove from heat and stir in vanilla.

Allow cooked caramel to stand 10 minutes before starting to dip. Drop marshmallow half into caramel, then with fork, turn it over to coat completely and lift out, pulling the fork over edge of pan so surplus runs back into pan.

Place each piece on buttered or oiled surface, such as cookie sheets or waxed paper. When set, wrap each piece separately in waxed paper.

(You can also melt Kraft caramels or sue the sheets of caramel for wrapping apples.) Dip in melted caramels or cut sheets and wrap around marshmallow and place in oven as for apples.