Ingredients Jump to Instructions ↓

  1. 2 cups sugar

  2. 2 cups half and half 3/4 cup light corn syrup

  3. 1/2 cup Real sweet cream butter

  4. 1/2 cup semi-sweet chocolate chips, melted

  5. 64 pecan halves

Instructions Jump to Ingredients ↑

  1. In heavy 4 qt. saucepan combine sugar, 1 c. half and half, corn syrup and butter. Cook over med. heat, stirring occasionally, until mixture comes to a full boil (7 to 8 min.). Add remaining 1 c. 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 40 min.). Pour into greased 8" square. pan. Cover; refrigerate 1 to 1 l/2 hr. to cool. Cut into 64 pieces Drop 1/4 tsp. melted chocolate on top of each caramel; press pecan half into chocolate. Cover; store refrigerated


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