1 pint whipping cream
1 c. granulated sugar
3/4 c. light corn syrup
Pinch of salt
1 1/2 (10 oz. each) bags regular marshmallows, cut in half*
Combine cream, sugar, corn syrup and salt in a DEEP medium saucepan. Bring to a boil over low heat, stirring constantly. Boil, stirring occasionally, until the temperature reaches 235 degrees on a candy thermometer (soft ball stage) (mixture will be milky white at first, but will turn a butterscotch color as it comes up to temperature). Remove from heat; let sit a few minutes until mixture begins to thicken slightly (it usually takes between 3-5 minutes....the test I use is I take the wooden spoon I was stirring it with and see if when it drizzles off, it looks a little thicker than when I took it off the stove-if it's boiling hot, the marshmallows will melt on contact). dip each marshmallow half in the butterscotch to coat, letting the excess drip off; place on parchment paper lined baking sheets. Let sit, uncovered, overnight. Wrap individually in plastic wrap. Makes over 100.
*The easiest way to cut the marshmallows is with kitchen scissors....I dip them in hot water, dry them and cut the marshmallows through the middle, then put them cut side up on a tray. Make sure to keep the cut side up as that side is REALLY sticky and will stick to whatever you put them on. Cut the marshmallows before you get your butterscotch started....that's what I do. I have the "assembly line" all set up.....marshmallows...hot plate for the butterscotch and then the lined cookie sheets. I drop the marshmallow in the butterscotch-one at a time or they'll melt on you-then take my 2-tined meat fork and fish it out of the butterscotch, let the excess drip back into the pan and slide the marshmallow onto the lined cookie sheet with my metal cake tester...works like a charm! Also-when the hot butterscotch comes off the stove-since my saucepan isn't that heavy, I have the heating pad plugged in and on high-I set the pan on that, then wrap a hand towel around the pan and clothespin it....keeps the pan warm. As the butterscotch cools down, it will thicken and won't coat the marshmallows. You sort of have to work quick, but it's not that bad. Get your older kids involved if there are any in the house-they'd love it! I get hubby involved when I make them on the weekend and he's home-he actually enjoys it!
Oh-and as far as wrapping them...yes, that's a pain.....but....take one of the tips I posted about cutting an inexpensive roll of plastic wrap in half and use that......works SO good! I rip off a ton of pieces and lay them out 9-10 at a time...take a butter knife and run it under the marshmallow, taking up the butterscotch that "pools" around it, plop it on the plastic wrap, fold it over and twist the ends. These will keep for a good 2-3 weeks if stored air tight.
Now DON'T let the length of the explanation scare you! I just wanted to save you all the headaches I went through getting these right! Last year, I made 5 batches of these, between the Christmas Fair and gifts....and enjoyed every minute of it. They're not hard at all, once you get the hang of it and get a system going that works for you-and man are they ever good-they're downright addictive!
Also-that pinch of salt in the recipe is IMPORTANT....I forgot to use it one time and the butterscotch was SO gooey it stuck to the plastic wrap more than the marshmallow. That pinch of salt helps the butterscotch "dry out" a little...I call it "semi-tacky"....they're easier to eat right off the plastic wrap than to peel off and eat...your fingers might get a little sticky but it's all good!
