- 1-1/2 teaspoons butter
- 2 cups sugar
- 3 cups heavy whipping cream, divided
- 1-1/3 cups light corn syrup
- 2 teaspoons anise extract
- 1/4 to 1/2 teaspoon red or black paste food coloring
- Line a 8-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.
- In a heavy Dutch oven, combine the sugar, 1-1/2 cups cream and corn syrup. Bring to a boil over medium heat; stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Gradually add remaining cream; return to a boil, stirring constantly, until a candy thermometer reads 248° (firm-ball stage).
- Remove from the heat; stir in extract and food coloring if desired (keep face away from mixture as odor is very strong). Pour into prepared pan (do not scrape pan). Cool completely before cutting. Store in an airtight container in the refrigerator. Yield: about 1 pound (about 4 dozen).
Reviews forLicorice Caramel Candy
"These are wonderful. I made a lot of them for a party and they were a hit. I wrapped each one in waxed paper which was time consuming, but they are worth it."
"I love the taste of this candy recipe...however I could not get it to set well enough to cut it into pieces...I would like to say that I would make it again, but it is not a cheep recipe to make, so I'll probably pass on making it again, unless someone could tell me what I did wrong as to why it would not set..."
"I had never made caramels before, but I love licorice toffee and had to try this recipe. It was very easy and is delicious! I did not add food coloring because I prefer natural foods."