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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
This recipe is:
Contest Winning
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
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Reviewed on Dec. 11, 2009 by garwolf
Fabulous, I am not even a big fan of Anise, but this is wonderful and I have several ask for the recipe!
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