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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
This recipe is:
Quick
Diabetic Friendly
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 piece equals 92 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 65 mg sodium, 16 g carbohydrate, 0 fiber, 1 g protein.
Originally published as Licorice Caramels in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p242
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Reviewed on Dec. 22, 2011 by macssugar
This is my all-time favorite Carmel recipe. I use anise oil for a much better flavor. This year I made a batch with cinnamon oil and also a batch with butterscotch flavoring and they are fabulous.
Reviewed on Oct. 18, 2011 by Fishface2
I would make it again only because I have made caramels before and was able to fix it - but the recipe is not well-written and contains "errors". First, why not just say "grease foil-lined pan with tsp butter" instead of "1 teaspoon plus 1 cup butter, divided"; second, 2 tsps anise extract is not NEARLY enough to flavor the caramels, I used nearly the entire 1 oz bottle (good quality brand), which is over 6 tsps; third, 244 isn't firm ball stage, 246 is, 244 is soft ball stage, 248 is hard ball stage; fourth, why not scrape out the pan? I have always cleaned out the pan with a spatula, otherwise you leave 4-5 or more "caramels" in the pan and it is hard to soak clean with all that material left in it. It doesn't affect the smoothness of the pan of caramels, it seeks its level and is "lumpless".
Reviewed on Oct. 07, 2011 by tenelmarie
These turned out perfectly and were so good! All black licorice lovers who tried it are requesting I include it in my Halloween baking.
Reviewed on Dec. 19, 2009 by sugarlou
I have made this twice. First time it hardened so much I couldn't cut it and zapped it in the microwave so I could. Second time Ionly cooked it until it firmed up when dripped in water instead of using my thermometer. If you love the old fashioned licorice toffee.....this is the recipe for you......
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