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Anise Candy

 Anise Candy
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.
48 ServingsPrep: 25 min. Cook: 10 min.


  • 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


  • 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).

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Anise Candy (continued)

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.