Licorice Caramel Candy Recipe

4.5 3 3
Licorice Caramel Candy Recipe
Licorice Caramel Candy Recipe photo by Taste of Home
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Licorice Caramel Candy Recipe

Read Reviews
4.5 3 3
Publisher Photo
These delicious treats are a fun cross between caramels and licorice. I always get compliments on them, especially from those who enjoy black licorice. — Paula Fischer, Rapid City, South Dakota
MAKES:
48 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
48 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

  • 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
  1. Line an 8-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.
  2. 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).
  3. 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 forLicorice Caramel Candy

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MY REVIEW
marileemarileemarilee User ID: 5593022 33094
Reviewed Apr. 8, 2012

"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."

MY REVIEW
[email protected] User ID: 2023913 126427
Reviewed Dec. 13, 2009

"I love the taste of this candy recipe...however I could not get it to set well enough to cut it into pieces...I would like to say that I would make it again, but it is not a cheep recipe to make, so I'll probably pass on making it again, unless someone could tell me what I did wrong as to why it would not set..."

MY REVIEW
dsharp90 User ID: 1192818 81318
Reviewed Nov. 23, 2009

"I had never made caramels before, but I love licorice toffee and had to try this recipe. It was very easy and is delicious! I did not add food coloring because I prefer natural foods."

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