SCOTCH KISSES
1 c. sugar
3/4 c. light or dark Karo syrup
1 tsp. salt
1 pt. all-purpose cream
1 bag marshmallows, cut in halves
Mix sugar, Karo syrup and salt. Add cream.
Cook to soft ball (234 degrees candy thermometer).
Cut marshmallows in half with scissors.
Using tine or fondue fork, dip each marshmallow into cooked mixture which is now caramel.
Shake off excess.
With a knife push off onto buttered pan or cookie sheet.
Refrigerate a while before wrapping in wax paper strips, 5 1/2 x 6 inches.
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