Festive Anise Hard Candy Recipe

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Festive Anise Hard Candy Recipe

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Anyone who likes the flavor of anise is sure to enjoy these five-ingredient candies. The bright red color makes them perfect for the holiday season.
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + cooling

Ingredients

  • 2 cups sugar
  • 1 cup water
  • 1 cup light corn syrup
  • 2 to 3 teaspoons anise extract or 1 teaspoon anise oil
  • 8 to 10 drops red food coloring

Directions

In a large heavy saucepan, combine the sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes or until sugar is dissolved. Uncover; cook over medium 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. Yield: about 1 pound.
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 Festive Anise Hard Candy in Country Woman Christmas Annual 2007, p71

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  • 2 cups sugar
  • 1 cup water
  • 1 cup light corn syrup
  • 2 to 3 teaspoons anise extract or 1 teaspoon anise oil
  • 8 to 10 drops red food coloring
  1. In a large heavy saucepan, combine the sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes or until sugar is dissolved. Uncover; cook over medium heat, without stirring, until a candy thermometer reads 300° (hard-crack stage).
  2. 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. Yield: about 1 pound.
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 Festive Anise Hard Candy in Country Woman Christmas Annual 2007, p71

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