- 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
- Line an 8-in. square dish with heavy-duty foil; butter foil with 1 teaspoon butter. Set aside. In a heavy saucepan, combine the sugar, corn syrup, milk, remaining butter and salt; bring to a boil over medium heat. Cook and stir until a candy thermometer reads 244° (firm-ball stage).
- Remove from the heat; stir in extract and food coloring. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting. Lift foil and candy out of pan; remove foil. Cut into 1-in. squares; wrap each in waxed paper. Yield: about 5 dozen.
Reviews for Licorice Caramels(4)
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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.
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".
These turned out perfectly and were so good! All black licorice lovers who tried it are requesting I include it in my Halloween baking.
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......