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Buttery Pecan Caramels




Source of Recipe


Marsha


List of Ingredients




2 cups sugar
2 cups half-and-half
3/4 cup light corn syrup
1/2 cup butter
1/2 cup semi-sweet real chocolate
chips, melted
64 pecan halves

Recipe



Combine sugar, 1 cup half-and-half, corn syrup and butter in 4-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (7 to 8 minutes). Add remaining half-and-half. Continue cooking, stirring often, until candy thermometer reaches 245°F, or small amount of mixture dropped into ice water forms a firm ball (35 to 40 minutes).

Pour into buttered 8-inch square pan. Cover; refrigerate just until firm (1 to 1½ hours). Cut into 64 pieces. Drop 1/4 teasoonful melted chocolate on top of each caramel; press pecan half into chocolate. Cover; store refrigerated.