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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).
Remove from heat; let sit a few minutes until mixture begins to thicken slightly.
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.