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Licorice Caramel Candy Recipe

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These delicious treats are a fun cross between caramels and licorice. I always get compliments on them— especially from those who enjoy black licorice.

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Licorice Caramel Candy Recipe

Prep/Total Time: 25 min.

Yield: 48 Servings

10 15 25

Ingredients

1-1/2 teaspoons butter
2 cups sugar
3 cups heavy whipping cream, divided
1-1/3 cups light corn syrup
2 teaspoons anise extract
1/4 to 1/2 teaspoon red paste food coloring

Directions

Line an 8-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.
In a heavy Dutch oven, combine the sugar, 1-1/2 cups cream and corn syrup. Bring to a boil over medium heat; stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Gradually add remaining cream; return to a boil, stirring constantly, until a candy thermometer reads 248° (firm-ball stage).
Remove from the heat; stir in extract and food coloring. Pour into prepared pan (do not scrape pan). Cool completely before cutting. Store in an airtight container in the refrigerator. Yield: about 1 pound (about 4 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.

Originally published as Licorice Caramel Candy in Country Woman Christmas Annual 2001, p38

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Reviews for Licorice Caramel Candy (1)

Licorice Caramel Candy

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Reviewed on Apr. 08, 2012 by marileemarileemarilee

These are wonderful. I made a lot of them for a party and they were a hit. I wrapped each one in waxed paper which was time consuming, but they are worth it.