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Buttery Pecan Caramels




  1. 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).
  2. 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).
  3. Pour into a greased 8-inch square pan. Cover; refrigerate for 1 to 1 l/2 hours.
  4. Cut into 64 pieces.
  5. Drop 1/4 teaspoon melted chocolate on top of each caramel; press pecan half into chocolate.
  6. Store refrigerated.


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