Licorice Caramels Recipe
Licorice Caramels Recipe photo by Taste of Home

Licorice Caramels Recipe

Publisher Photo
Fans of black licorice won't be able to stop eating these gooey caramels. I appreciate their ease of preparation. —Donna Higbee, Riverton, Utah
TOTAL TIME: Prep: 20 min. Cook: 20 min. + standing
MAKES:144 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min. + standing
MAKES: 144 servings

Ingredients

  • 1 teaspoon plus 1 cup butter, divided
  • 2 cups sugar
  • 1-1/2 cups light corn syrup
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 teaspoon salt
  • 2 teaspoons anise extract
  • 1/4 teaspoon black food coloring

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.

Directions

  1. Line an 8-in.-square dish with foil; grease foil with 1 teaspoon butter.
  2. In a large heavy saucepan, combine sugar, corn syrup, milk, salt and remaining butter; cook and stir over medium until a candy thermometer reads 244° (firm-ball stage).
  3. Remove from the heat; stir in extract and food coloring. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm.
  4. Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut into 1/4-in. strips. Cut each strip in half lengthwise; cut crosswise into three pieces. Wrap individually in waxed paper; twist ends. Yield: about 12 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 Caramels in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p242

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.

Reviews for Licorice Caramels

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 22, 2011

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.

MY REVIEW
Reviewed Oct. 18, 2011

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".

MY REVIEW
Reviewed Oct. 7, 2011

These turned out perfectly and were so good! All black licorice lovers who tried it are requesting I include it in my Halloween baking.

MY REVIEW
Reviewed Dec. 19, 2009

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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