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Licorice Caramels

 Licorice Caramels
Fans of black licorice won't be able to stop eating these gooey caramels. I appreciate their ease of preparation. —Donna Higbee, Riverton, Utah
64 ServingsPrep: 10 min. Cook: 20 min. + cooling


  • 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.
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.