2 C sugar
2 C half-and-half, divided
3/4 C corn syrup
1/2 C butter
In a heavy 4 qt sauce pan combine sugar, 1 C 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 C half and half; continue cooking, stirring often, until candy thermometer reaches 245º or a small amount of mixture dropped into ice water forms a firm ball. This will take another 30-45 minutes.
Pour into a buttered 8" square pan. Cover; refrigerate 1 - 1½hours to cool. Cut into 64 pieces. Store separated by parchment paper as candy will stick to it'self. Refrigeration helps to prevent this.