Licorice Caramel Candy

Name: Licorice Caramel Candy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1 pound (about 4 dozen).
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

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.

Nutrition Facts

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.