Licorice Caramels recipe
1 cup butter (not margarine)
2 cup sugar
14 can (1.25 cups) sweetened condensed milk
1 cup light corn syrup
1/8 teaspoon salt
1 teaspoon anise extract
1/2 teaspoon black or red coloring paste1. Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan.
2. Butter the foil, set aside.
3. In a heavy 3 quart saucepan, melt the butter over low heat.
4. Add the sugar, sweetened condensed milk, corn syrup, and salt, mix well.
5. Carefully clip a candy thermometer to side of the pan.
6. Cook over medium heat, stirring frequently, till candy thermometer registers 244F, firm-ball stage.
7. The mixture should boil at a moderate, steady rate over entire surface.
8. Reaching firm-ball stage should take 15 to 20 minutes (mixture scorches easily).
9. Remove from heat, remove candy thermometer from saucepan.
10. Add anise extract and coloring, stir to mix.
11. Quickly pour candy, without scraping, into the buttered-foil-lined pan.
12. Cool for several hours or till firm.
13. Use foil to lift candy out of pan onto cutting board. Peel foil away, discard.
14. With a buttered sharp knife, cut immediately into 1-inch squares, wrap individually in waxed paper. Makes 81 pieces (about 2-3/4 pounds).
15. To wrap caramels: Tear off 6-inch strips of waxed paper, cut each strip into 4 inch widths, making pieces 6 x 4 inches. Roll caramel in length of paper, fold flaps under. Set caramels into gift boxes with flaps underneath. The caramels will pack neatly and stay tightly wrapped.A mild, unbelievably delicious licorice flavor. You’ll find black and red paste for coloring these candies in specialty and cake-decorating stores.
The black caramels make great Halloween treats.
