Ingredients for Licorice Caramels
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 1 (14-ounce) can sweetened condensed milk
- Light Corn Syrup
- 1/4 teaspoon salt
- Anise Extract
- Black Food Coloring
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How to Make Licorice Caramels
- Line a 9x9x2-inch baking pan with foil, leaving an overhang on the sides for easy removal.
- Lightly butter the foil-lined pan; set aside.
- In a heavy 3-quart saucepan over low heat, melt the butter completely.
- Add the sugar, sweetened condensed milk, corn syrup, and salt. Stir well to combine.
- Attach a candy thermometer to the side of the saucepan, ensuring it doesn't touch the bottom.
- Cook over medium heat, stirring constantly with a heat-resistant spatula, until the mixture reaches 244°F (firm-ball stage). This will take approximately 15-20 minutes. Be vigilant in stirring to prevent burning.
- Remove the saucepan from the heat.
- Carefully remove the candy thermometer.
- Stir in the anise extract and black food coloring until evenly distributed. Start with a small amount of coloring and add more as needed to achieve your desired darkness.
- Quickly pour the candy mixture into the prepared pan without scraping the sides of the pan.
- Let the caramels cool completely at room temperature for several hours, or until completely firm.
- Once firm, use the foil overhang to lift the caramel slab out of the pan and onto a cutting board.
- Peel off and discard the foil.
- Using a sharp knife (buttered to prevent sticking), cut the caramels into 1-inch squares.
- Wrap each caramel individually in waxed paper or plastic wrap.
- Enjoy! Makes approximately 64 pieces (about 2 3/4 pounds).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
44g
Fat
10g
Carbs
4g
