Black Licorice Caramels Recipes

BLACK LICORICE CARAMELS

Steps:

• 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*.

LICORICE CARAMELS

Steps:

• Line a 9-by-9-by-2-inch baking pan with foil, extending foil over edges of pan.
• Butter foil: set aside.
• Melt butter in heavy 3-quart saucepan over low heat.
• Add sugar, sweetened condensed milk, corn syrup and salt, Mix well.
• Carefully clip candy thermometer to side of pan.
• Cook over medium heat, stirring CONSTANTLY until thermometer registers 244F degrees , firm ball stage.
• Reaching firm ball stage should take 15-20 minutes (be careful, mixture scorches easily).
• Remove from heat.
• Remove candy thermometer from saucepan.
• Add anise and color, stir to mix.
• Quickly pour candy without scraping into prepared pan.
• Cool several hours or until firm.
• Use foil to lift and out of pan onto cutting board.
• Peel off and discard foil.
• With buttered sharp knife, cut immediately into one inch squares.
• Wrap individually in waxed paper or plastic wrap.
• Makes 64 pieces, about 2-3/4 pounds.
• NOTE: mixture must be stirred constantly as tiny crystals that form tend to scorch quickly.

LICORICE CARAMEL CANDY

Steps:

• 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.

LICORICE CARAMELS

Steps:

• Line an 8-in. square dish with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine sugar, corn syrup, milk, salt and remaining butter; cook and stir over medium heat until a candy thermometer reads 244° (firm-ball stage)., Remove from the heat; stir in extract and food coloring. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm. , Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut into 1/4-in. strips. Cut each strip in half lengthwise; cut crosswise into 3 pieces. Wrap individually in waxed paper; twist ends.

LICORICE CARAMELS

Steps:

• Line a 9x9 inch dish with buttered foil.
• In a large saucepan over medium heat, melt butter. Stir in sugar, milk, corn syrup and salt. Bring to a boil, stirring frequently. Continue to heat, without stirring, to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in anise and food coloring. Pour into prepared pan. Let cool completely, several hours.
• To cut, turn out of pan and peel away foil. Cut with a buttered knife. Wrap pieces in waxed paper or candy wrappers.