Caramel-Wrapped Marshmallows

Boil the sugar and corn syrup until mixture reaches 254 degrees F on a candy thermometer.

Add the margarine and stir until melted. Keep the syrup boiling as you add the milk, a little at a time, and stir constantly. Add a pinch of baking soda and the vanilla and boil and stir until mixture reaches 237 degrees F (or soft-ball stage).

Pour into a buttered pan, without scraping the sides of the pan. Allow to cool until comfortable to the touch.

Cut into 1-inch squares. Take each square of caramel and stretch out flat enough to fold around a marshmallow. Wrap in waxed-paper squares. Or cut caramel into smaller squares and dip in chocolate. Or just cut in squares and wrap as caramels.