Licorice Caramels Recipe

Confections

More Confections Recipes

Ingredients:

1 c. butter (not margarine)
2 c. sugar
14 oz. can (1-1/4 cups) sweetened condensed milk
1 c. light corn syrup
1/8 t. salt
1 t. Anise extract
1/2 t. Black or Red coloring paste

Directions:

Line a 9 X 9 X 2 inch baking pan with foil, extending foil over 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 244; firm-ball stage. The mixture should boil at 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 the pan onto cutting board. Peel foil away; discard. With a buttered knife, cut immediately into 1-inch squares; wrap individually in waxed paper.,

Makes 80 or so 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 in boxes with flaps underneath. The caramels will pack neatly and stay tightly wrapped. *You'll find black and red paste for coloring these candies in specialty and cake-decorating stores.

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Submitted 6/13/05.
Source: Better Homes and Gardens 1990 Best-Recipes
Submitted By: Eileen Werth
crzylegs@erols.com
Licorice Caramels


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