Anise Hard Candy Recipe

5 3 3
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Anise Hard Candy Recipe

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5 3 3
Publisher Photo
I like to wrap pieces of this candy in plastic wrap to share with friends.—Bea Aubry, Dubuque, Iowa
MAKES:
51 servings
TOTAL TIME:
Prep: 15 min. + cooling
MAKES:
51 servings
TOTAL TIME:
Prep: 15 min. + cooling

Ingredients

  • 2 cups sugar
  • 1 cup light corn syrup
  • 1 cup water
  • 2 teaspoons anise extract or 1 teaspoon anise oil
  • 6 to 9 drops red food coloring

Directions

In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes or until sugar is dissolved. Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage).
Remove from the heat; stir in extract and food coloring (if using anise oil, keep face away from mixture as the aroma will be very strong). Pour into a buttered 13-in. x 9-in. pan. When cooled slightly but not hardened, cut into 1-in. squares. Cool completely. Store in an airtight container. Yield: about 8-1/2 dozen.
Editor's Note: The accuracy of your candy thermometer is very important.
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 Anise Hard Candy in Taste of Home December/January 1999, p41

Nutritional Facts

2 pieces: 49 calories, 0 fat (0 saturated fat), 0 cholesterol, 8mg sodium, 13g carbohydrate (11g sugars, 0 fiber), 0 protein.

  • 2 cups sugar
  • 1 cup light corn syrup
  • 1 cup water
  • 2 teaspoons anise extract or 1 teaspoon anise oil
  • 6 to 9 drops red food coloring
  1. In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes or until sugar is dissolved. Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage).
  2. Remove from the heat; stir in extract and food coloring (if using anise oil, keep face away from mixture as the aroma will be very strong). Pour into a buttered 13-in. x 9-in. pan. When cooled slightly but not hardened, cut into 1-in. squares. Cool completely. Store in an airtight container. Yield: about 8-1/2 dozen.
Editor's Note: The accuracy of your candy thermometer is very important.
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 Anise Hard Candy in Taste of Home December/January 1999, p41

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Reviews forAnise Hard Candy

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AfterAgnesDowner User ID: 7584816 239225
Reviewed Dec. 12, 2015

"mom makes these"

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traemike User ID: 8423334 228302
Reviewed Jun. 21, 2015

"Made it as a kid and now I want it again"

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NicolaSaub User ID: 6365489 69504
Reviewed Dec. 2, 2011

"love it and make it every year..."

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