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
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 degrees 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 1-1/2 hours).
Cut into 64 pieces.
Drop 1/4 teaspoonful melted chocolate on top of each caramel; press pecan half into chocolate. Cover; store refrigerated.
Makes 64 caramels.