Taste of Home
Licorice Caramel Candy
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: about 1 pound (about 4 dozen).
These delicious treats are a fun cross between caramels and licorice. I always get compliments on them, especially from those who enjoy black licorice. — Paula Fischer, Rapid City, South Dakota
Ingredients
-
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 paste food coloring
Directions
-
1.
Line an 8-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.
-
2.
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).
-
3.
Remove from the heat; stir in extract and food coloring. Pour into prepared pan (do not scrape pan). Cool completely before cutting. Store in an airtight container in the refrigerator.
© 2024 RDA Enthusiast Brands, LLC