Caramel

2 cups sugar

3/4 cup corn syrup

1/2 cup butter

2 cups half and half

line an 8x8 pan with parchment paper.

Combine sugar, corn syrup butter and 1 cup of half & half in a large, heavy saucepan. Heat to boiling over a medium heat, stirring constantly. Stir in remaining cup of half & half.

Cook over medium heat (at a rapid simmer) stirring occasionally, until it reaches 245 F on a candy thermometer. (You will want to watch it closely after it reaches about 215 F and stir in frequently as it nears the 245 F point to prevent scorching.)

Pour into the prepared pan and allow to cool at room temperature.  Remove the caramel by lifting the parchment paper out of the pan. Cut into bite size squares for candies and wrap individually in waxed paper, or heat some caramel over low heat using more half &half to thin it out to make a dipping caramel. Store in an airtight container, put in fridge if keeping more than a few days.