In a heavy 4-quart saucepan combine sugar, 1 cup of the half-and-half, corn
syrup and butter. Cook over medium heat, stirring occasionally,
until mixture comes to a full boil (7 to 8 minutes).
Add remaining 1 cup half-and-half; continue cooking, stirring often, until
small amount of mixture dropped into ice water forms a firm ball or candy thermometer
reaches 245 degrees F (35 to 40 minutes).
Pour into a greased 8-inch square pan. Cover; refrigerate for 1 to 1 l/2
Cut into 64 pieces.
Drop 1/4 teaspoon melted chocolate on top of each caramel; press pecan half