2 c. sugar
2 c. half and half
3/4 c. light corn syrup
1/2 c. sweet cream butter
1/2 c. chocolate chips, melted
64 pecan halves

In a heavy 4 quart saucepan combine sugar, 1 cup half and half, corn syrup, and butter. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (7-8 minutes). Add remaining 1 cup half and half; continue cooking, stirring often, until a candy thermometer reaches 245 degrees (this takes 35-40 minutes). Pour mixture into greased 8 inch square pan. Cover; refrigerate 1 to 1 1/2 hours to cool. Cut into 64 pieces. Drop 1/4 teaspoon melted chocolate on top of each caramel; press pecan half into chocolate. Cover; store refrigerated.