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Licorice Caramels Recipe

Licorice Caramels Recipe

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 YIELD:144 servings


  • 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


  • 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.

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.