Buttery Pecan Caramels
2 C. granulated sugar
2 C. half-and-half divided
3/4 C. light corn syrup
1/2 C. real sweet cream butter
1/2 C. semisweet chocolate chips melted
64 pecan halves
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° F. (35 to
Pour into a greased 8-inch square pan. Cover;
refrigerate for 1 to 1 1/2 hours.
Cut into 64 pieces. Drop 1/4 teaspoon melted
chocolate on top of each caramel; press pecan half into chocolate.
Cover; store refrigerated.