Anise Candy Recipe
Anise Candy Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Meet the Cook: Making this old-fashioned hard candy has become an annual Christmas project for me since I first prepared this recipe at the home of a friend who made candy for a shop. To vary the recipe a little, you can substitute peppermint extract for the anise and green food coloring for red. I've been a musician for over 50 years and still find time to play my clarinet, saxophone and organ. -Jobyna Carpenter, Poulsbo, Washington
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.

Ingredients

  • 1-1/2 teaspoons butter (no substitutes), softened
  • 3/4 cup water
  • 2/3 cup light corn syrup
  • 2 cups sugar
  • 1 teaspoon anise extract
  • Red food coloring
  • 2 to 3 tablespoons confectioners' sugar

Directions

Butter an 8-in. square baking pan with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine water, corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve any sugar crystals. Uncover; cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in extract and food coloring (keep face away from mixture as order is very strong). Pour into prepared pan. Using a sharp knife, score into 3/4-in. squares. Cool. Separate into squares, using a sharp knife if necessary. Place confectioners' sugar in a baking pan; add candy and roll until coated. Brush off excess sugar with a pastry brush. Store at room temperature in an airtight container. Yield: about 1 pound (about 8 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 Anise Hard Candy in Country Woman November/December 1999, p31

Nutritional Facts

2 each: 48 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 12g carbohydrate (11g sugars, 0 fiber), 0 protein.

  • 1-1/2 teaspoons butter (no substitutes), softened
  • 3/4 cup water
  • 2/3 cup light corn syrup
  • 2 cups sugar
  • 1 teaspoon anise extract
  • Red food coloring
  • 2 to 3 tablespoons confectioners' sugar
  1. Butter an 8-in. square baking pan with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine water, corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve any sugar crystals. Uncover; cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in extract and food coloring (keep face away from mixture as order is very strong). Pour into prepared pan. Using a sharp knife, score into 3/4-in. squares. Cool. Separate into squares, using a sharp knife if necessary. Place confectioners' sugar in a baking pan; add candy and roll until coated. Brush off excess sugar with a pastry brush. Store at room temperature in an airtight container. Yield: about 1 pound (about 8 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 Anise Hard Candy in Country Woman November/December 1999, p31

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MY REVIEW
garwolf User ID: 4188576 75447
Reviewed Dec. 11, 2009

"Fabulous, I am not even a big fan of Anise, but this is wonderful and I have several ask for the recipe!"

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