Carmels

Step 1: Heat sugar, corn syrup, butter and 1 cup of the half and half to boiling in 3 quart saucepan over medium low heat, stirring constantly. Stir in whipping cream. Cook over medium low heat, stirring frequently, to 245 on candy thermometer or until a small amount of mixture dropped into very cold water forms a firm ball. Immediately spread into buttered 8x8x2 pan.

Step 2: Cool, cut into about 1 inch squares and wrap in wax paper squares. 3 dozen candies. Cook time will vary