Licorice Caramels
Taste of Home's Holiday & Celebrations Cookbook
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Fans of black licorice won't be able to stop eating these gooey caramels. I appreciate their ease of preparation.
—Donna Higbee, Riverton, Utah
SERVINGS: 64
CATEGORY: Low Fat
METHOD:
TIME: Prep: 10 min. Cook: 20 min. + cooling
Ingredients:
- 1 teaspoon plus 1 cup butter, divided
- 2 cups sugar
- 1-1/2 cups light corn syrup
- 1 can (14 ounces) sweetened condensed milk
- 1/2 teaspoon salt
- 2 teaspoons anise extract
- 1/4 teaspoon black food coloring
Directions:
Line an 8-in. square baking pan with heavy-duty foil; butter foil with 1 teaspoon butter. Set aside. In a heavy saucepan, combine the sugar, corn syrup, milk, remaining butter and salt; bring to a boil over medium heat. Cook and stir until a candy thermometer reads 244° (firm-ball stage).
Remove from the heat; stir in extract and food coloring (keep face away from mixture as odor is very strong). Pour into prepared pan (do not scrape saucepan). Cool completely before cutting. Lift foil and candy out of pan; remove foil. Cut into 1-inch squares; wrap each in waxed paper. Yield: about 5 dozen.