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["Generously grease a marble slab or baking sheet and set aside. If using homemade marshmallows, cut into 1-inch squares. If using store-bought marshmallows, slice in half crosswise.", "In a heavy-bottom pot with a candy thermometer attached, combine sugar, syrup, and 1/2 cup of cream over medium-high heat. Bring to a boil, stirring continuously. Pour remaining 1/2 cup of cream into a small saucepan and warm (but do not boil) separately over low heat. Once the sugar mixture begins to boil, add the remaining warmed cream in a slow, steady stream. Add butter a half a tablespoon at a time, stirring until combined, and reduce heat to medium-low. Allow the mixture to boil until the temperature reaches 238u00b0F, ""soft ball"" stage.", "Remove the mixture from the heat and stir in salt and vanilla extract. Allow to cool for about 5 minutes, and in that time, grab your greased baking sheet or slab. Using a fork, dip the marshmallows in the caramel until completely coated on all sides, then place on the greased baking sheet. Repeat to your heart's content. Allow candies to rest for 2 to 3 hours until fully set, then wrap individually using wax paper. Store in a cool, dry place."]
