These buttery caramels are topped with a crown of chocolate and a crunchy pecan half.
Line 8-inch square pan with aluminum foil, extending foil over edges. Lightly butter foil. Set aside.
Combine sugar, 1 cup half & half, corn syrup and butter in 4-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (15 to 18 minutes).
Add remaining half & half. Continue cooking, stirring often, until candy thermometer reaches 245°F. or small amount of mixture dropped into ice water forms a firm ball (45 to 55 minutes).
Pour into prepared pan. Cover; refrigerate just until firm (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.
Recipe Tip
Substitute gluten-free baking chips when making this recipe gluten-free.
Learn about gluten-free baking.
