Put the sugar in a small saucepan over medium-high heat and whisk constantly until it fully melts into a deep amber syrup. Watch it carefully so it does not burn.

Add the butter and whisk until melted and smooth. Reduce the heat to low, then slowly pour in the heavy cream while stirring until the caramel is fully blended. Take the caramel off the heat and let it cool completely.

In a medium bowl, whisk together the sweetened condensed milk, vanilla, and half-and-half until smooth.

In a separate bowl, beat the heavy cream with a hand mixer or stand mixer until stiff peaks form.

Gently fold the condensed milk mixture into the whipped cream until you have a smooth, even ice cream base.

Add the chopped turtle candies and fold them in so they are evenly spread throughout the mixture.

Transfer half of the ice cream base into an 8 x 8-inch pan or similar freezer-safe container, and spread it evenly.

Spoon half of the cooled caramel over the surface in large spoonfuls.

Add the rest of the ice cream base on top, then drizzle over the remaining caramel.

Use a knife or fork to lightly swirl the caramel through the mixture without overmixing, so caramel ribbons remain visible.

Freeze uncovered for 3 to 5 hours, or until firm. For best texture, overnight freezing works well.