Buttery Pecan Caramels

Ingredients

• 2 cups granulated sugar
• 2 cups Half-and-Half, divided
• 3/4 cup light corn syrup
• 1/2 cup real sweet cream butter
• 1/2 cup semisweet chocolate chips, melted
• 64 pecan halves

Instructions

1. Grease an 8 inch square pan. Set aside.
2. 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).
3. 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).
4. Pour into the prepared pan. Cover; refrigerate for 1 to 1 1/2 hours.
5. Cut into 64 pieces.
6. Drop 1/4 teaspoon melted chocolate on top of each caramel; press pecan half into chocolate.
7. Store refrigerated.