Anise Candy Recipe

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Meet the Cook: Making this old-fashioned hard candy has become an annual Christmas project for me since I first prepared this recipe at the home of a friend who made candy for a shop. To vary the recipe a little, you can substitute peppermint extract for the anise and green food coloring for red. I've been a musician for over 50 years and still find time to play my clarinet, saxophone and organ. -Jobyna Carpenter, Poulsbo, Washington

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Anise Candy Recipe

Prep: 25 min. Cook: 10 min.

Yield: 48 Servings

25 10 35

Ingredients

1-1/2 teaspoons butter, softened
3/4 cup water
2/3 cup light corn syrup
2 cups sugar
1 teaspoon anise extract
Red food coloring
2 to 3 tablespoons confectioners' sugar

Directions

Butter an 8-in. square dish with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the water, corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve any sugar crystals.
Uncover; cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in extract and food coloring.
Pour into prepared dish. Using a sharp knife, score into 3/4-in. squares. Cool. Separate into squares, using a sharp knife if necessary. Place confectioners' sugar in a pan; add candy and roll until coated. Brush off excess sugar with a pastry brush.
Store at room temperature in an airtight container. Yield: about 1 pound (about 8 dozen).

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 serving (2 each) equals 48 calories, trace fat (trace saturated fat), trace cholesterol, 7 mg sodium, 12 g carbohydrate, 0 fiber, trace protein.

Originally published as Anise Hard Candy in Country Woman November/December 1999, p31