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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 40 minutes). 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.
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