Making this old-fashioned anise 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.—Jobyna Carpenter, Poulsbo, Washington
Total TimePrep: 25 min. Cook: 10 min.
Makesabout 1 pound (about 8 dozen)
- 1-1/2 teaspoons butter, 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
- Butter an 8-in. square dish with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the 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.
- Pour into prepared dish. 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 pan; add candy and roll until coated. Brush off excess sugar with a pastry brush.
- Store at room temperature in an airtight container.
Editor's NoteWe 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.
Nutrition Facts2 each: 48 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 12g carbohydrate (11g sugars, 0 fiber), 0 protein.
Originally published as Anise Hard Candy in Country Woman November/December 1999