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Licorice Caramels Recipe

Licorice Caramels Recipe

Fans of black licorice won't be able to stop eating these gooey caramels. I appreciate their ease of preparation. —Donna Higbee, Riverton, Utah
TOTAL TIME: Prep: 20 min. Cook: 20 min. + standing YIELD:144 servings


  • 1 teaspoon plus 1 cup butter, divided
  • 2 cups sugar
  • 1-1/2 cups light corn syrup
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 teaspoon salt
  • 2 teaspoons anise extract
  • 1/4 teaspoon black food coloring


  • 1. Line an 8-in. square dish with foil; grease foil with 1 teaspoon butter.
  • 2. In a large heavy saucepan, combine sugar, corn syrup, milk, salt and remaining butter; cook and stir over medium until a candy thermometer reads 244° (firm-ball stage).
  • 3. Remove from the heat; stir in extract and food coloring. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm.
  • 4. Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut into 1/4-in. strips. Cut each strip in half lengthwise; cut crosswise into three pieces. Wrap individually in waxed paper; twist ends. Yield: about 12 dozen.
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.

Nutritional Facts

1 piece equals 92 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 65 mg sodium, 16 g carbohydrate, 0 fiber, 1 g protein.

Reviews for Licorice Caramels

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macssugar User ID: 597837 69679
Reviewed Dec. 22, 2011

"This is my all-time favorite Carmel recipe. I use anise oil for a much better flavor. This year I made a batch with cinnamon oil and also a batch with butterscotch flavoring and they are fabulous."

Fishface2 User ID: 5201875 206166
Reviewed Oct. 18, 2011

"I would make it again only because I have made caramels before and was able to fix it - but the recipe is not well-written and contains "errors". First, why not just say "grease foil-lined pan with tsp butter" instead of "1 teaspoon plus 1 cup butter, divided"; second, 2 tsps anise extract is not NEARLY enough to flavor the caramels, I used nearly the entire 1 oz bottle (good quality brand), which is over 6 tsps; third, 244 isn't firm ball stage, 246 is, 244 is soft ball stage, 248 is hard ball stage; fourth, why not scrape out the pan? I have always cleaned out the pan with a spatula, otherwise you leave 4-5 or more "caramels" in the pan and it is hard to soak clean with all that material left in it. It doesn't affect the smoothness of the pan of caramels, it seeks its level and is "lumpless"."

tenelmarie User ID: 2675389 83806
Reviewed Oct. 7, 2011

"These turned out perfectly and were so good! All black licorice lovers who tried it are requesting I include it in my Halloween baking."

sugarlou User ID: 197401 147767
Reviewed Dec. 19, 2009

"I have made this twice. First time it hardened so much I couldn't cut it and zapped it in the microwave so I could. Second time Ionly cooked it until it firmed up when dripped in water instead of using my thermometer. If you love the old fashioned licorice toffee.....this is the recipe for you......"

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