Anise Hard Candy
I like to wrap pieces of this candy in plastic wrap to share with friends.—Bea Aubry, Dubuque, Iowa
Total TimePrep: 15 min. + cooling
Makesabout 8-1/2 dozen
- 2 cups sugar
- 1 cup light corn syrup
- 1 cup water
- 2 teaspoons anise extract or 1 teaspoon anise oil
- 6 to 9 drops red food coloring
- In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes or until sugar is dissolved. Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage).
- Remove from the heat; stir in extract and food coloring (if using anise oil, keep face away from mixture as the aroma will be very strong). Pour into a buttered 13-in. x 9-in. pan. When cooled slightly but not hardened, cut into 1-in. squares. Cool completely. Store in an airtight container.
Editor's Note: The accuracy of your candy thermometer is very important.
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 pieces: 49 calories, 0 fat (0 saturated fat), 0 cholesterol, 8mg sodium, 13g carbohydrate (11g sugars, 0 fiber), 0 protein.
Originally published as Anise Hard Candy in Taste of Home December/January 1999
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