Black Licorice Caramels
"I make these every year for Christmas candy and every March for my uncle on his birthday! I get requests for the recipe EVERY time I make these and always have to hide some when I take to family parties so the people who arrive late can have some too! Very easy!"
photo by Amber C.
- Ready In:
- 26mins
- Ingredients:
- 7
- Yields:
-
50-60 pieces
- Serves:
- 50
ingredients
- 1 (14 ounce) can sweetened condensed milk
- 2 cups sugar
- 1 cup butter
- 1⁄4 teaspoon salt
- 1 1⁄2 cups Karo syrup, light corn syrup
- 2 teaspoons anise extract
- 1 teaspoon black food coloring, paste
directions
- In a large heavy pan melt butter on low-med heat; add sweet cond milk, Karo syrup, sugar and salt.
- Place a candy thermometer on side of pan, be careful to not touch bottom of pan.
- Stirring CONSTANTLY, cook on medium heat to 234 degrees.
- Remove from heat.
- Add Anise extract and black food coloring paste.
- Pour into a buttered 9x13" pan.
- Cool and cut into desired pieces.
- Wrap in wax paper.
- It will be gone before ya know it!
- * This caramel is soft and chewy. If you would like it more firm, cook until about 244 degrees. I find that using the brand Karo for the corn syrup works best, because some of the "off" brands contain water in the ingredients*.
Questions & Replies
-
I just made these this morning. And now 5 hours after cooling they seem very soft, almost runny. I'm hoping tomorrow they'll be more firm. I'll try cutting them then. Any imput? -
Can you use black food color dye instead of paste?
Reviews
-
I am making these for my candy bags during the holidays so I made a practice batch just to be sure...I have a new fav! I always see these in boutiques and buy a few @ 50 cents each!!! Now I can have as many as I want! I have tried several of Rollin's recipes and have loved them all. Thank you -
These have gotten rave reviews both times I've made them. We DOUBLED the anise extract, to 4 teaspoons. DELISH!!!! -
These candies are good and the kids scoffed them up as fast as I could cut them. I had mine on the stove till the temp reached 235, the soft ball stage, and when cut the consistency was that of a taffy more than a caramel but still good though a stronger anise flavor would have suited us more. Made for PAC, Fall '09. -
Great recipe, thanks! Made them for my DH who loves caramels and licorice, so this one made him happy :) As I didn't find Karo Syrup here I used brown rice syrup which turned out fine. Thanks for posting this! -
Yuck. This is the worst caramel recipe I've ever made...and I love making caramels. I went full recipe, trusting in 'Food.com', ugh. Wasted time and money (even finding the elusive Star Kay White Anise extract) and being a lover of black licorice. Blah and yuck. So many changes needed for this recipe that you should move on to another.
Tweaks
-
We DOUBLED the anise extract to 4 teaspoons.
