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)

Test Kitchen Approved

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

Line an 8-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.
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).
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.

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

Recipe Creator