Pecan Caramels

1. 1

   In a 4-quart saucepan, combine sugar, 1 cup half and half, corn syrup and butter.

2. 2

   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 mixture reaches 245u00b0 (35 to 40 minutes).

3. 3

   Pour into buttered 8-inch square pan.

4. 4

   Cover; refrigerate 1 to 1 1/2 hours to cool.

5. 5

   Cut into 64 pieces.

6. 6

   Drop 1/4 teaspoon melted chocolate on top of each caramel; press pecan half into chocolate.

7. 7

   Cover; store refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.