Licoricecaramels Recipes

LICORICE CARAMELS

Steps:

• 1. Line an 8" square dish with parchment paper. Butter the parchment paper or spray with cooking spray. Set aside.
• 2. In a heavy saucepan, combine the sugar, corn syrup, milk, butter and salt. Bring to a boil over medium high heat stirring pretty constantly. Insert a candy thermometer, making sure that the thermometer is not touching the bottom of the pan. Continue stirring until the thermometer reaches 244 degrees (firm-ball stage). I have been playing with the degrees to try to find that perfect chew.
• 3. After reaching desired degrees, remove pan from heat and stir in extract and food coloring keeping your face away from the steam as it is very strong when first added. Stir well.
• 4. Pour mixture into prepared pan. Do Not scrape the bottom of the saucepan! Cool completely on a wire rack before cutting.
• 5. Lift parchment paper out of pan and place on cutting board. Cut into desired sizes with a pizza cutter. Wrap each piece in waxed paper. Share and enjoy!

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.

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*.