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LOCATION: Recipes >> Candy >> Licorice Caramels

Print this Recipe    Licorice Caramels

1 cup butter (not margarine)
2 cups sugar
14 oz. can (1-1/4 cups) sweetened, condensed milk
1 cup light corn syrup
1/8 tsp. salt
1 tsp. anise extract
1/2 tsp. black or red coloring paste

A mild, unbelievably delicious licorice flavor. You'll find black
and red paste for coloring these candies in specialty and
cake-decorating stores. The black caramels also make great Halloween

Line a 9 x 9 x 2 inch baking pan with foil, extending foil over
the edges of the pan. Butter the foil, set aside.

In a heavy 3 quart saucepan melt the butter over low heat. Add the
sugar, sweetened condensed milk, corn syrup, and salt, mix well.
Carefully clip a candy thermometer to side of the pan.

Cook over medium heat, stirring frequently, till candy thermometer
registers 244F, firm-ball stage. The mixture should boil at a
moderate, steady rate over entire surface. Reaching firm-ball stage
should take 15 to 20 minutes. (Mixture scorches easily. ) Remove
from heat, remove candy thermometer from saucepan. Add anise
extract and coloring, stir to mix.

Quickly pour candy, without scraping into the buttered-foil-lined
pan. Cool for several hours or till firm. Use foil to lift candy
out of pan onto cutting board. Peel foil away, discard. With a
buttered sharp knife, cut immediately into 1-inch squares, wrap
individually in waxed paper.

Makes 81 pieces (about 2-3/4 pounds)

To wrap caramels:Tear off 6-inch strips of waxed paper, cut each
strip into 4 inch widths, making pieces 6 x 4 inches. Roll caramel
in length of paper, fold flaps under. Set caramels into gift boxes
with flaps underneath. The caramels will pack neatly and stay
tightly wrapped.


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