BLACK LICORICE CARAMELS
I make these every year for Christmas candy and every March for my uncle on his birthday! I get requests for the recipe EVERY time I make these and always have to hide some when I take to family parties so the people who arrive late can have some too! Very easy!
Provided by Amber C.
Categories Candy
Time 26m
Yield 50-60 pieces, 50 serving(s)
Number Of Ingredients 7
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
Fans of black licorice won't be able to stop eating these gooey caramels. I appreciate their ease of preparation. -Donna Higbee, Riverton, Utah
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 12 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Fat 3 g fat (2 g saturated fat), Cholesterol 10 mg cholesterol, Sodium 65 mg sodium, Carbohydrate 16 g carbohydrate, Fiber 0 fiber, Protein 1 g protein.
LICORICE CARAMELS
I originally found this recipe in the Orlando Sentinel in Dorothy Chapmans food column. She found the recipe in the 1991 Better Homes and Gardens Grand Holiday Cooking. This recipe is well worth the effort.
Provided by Dlorez Haehlen
Categories Candy
Time 2m
Yield 64 pieces
Number Of Ingredients 7
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 CARAMELS
This is a mouthwatering candy recipe that is as close to the Callard and Bowser licorice flavored caramels as you can get. I got this recipe from my sister, and once you have a piece, you can't stop eating them!
Provided by Paula
Categories Desserts Candy Recipes
Time 3h
Yield 64
Number Of Ingredients 7
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.
Nutrition Facts : Calories 83.9 calories, Carbohydrate 13.5 g, Cholesterol 9.7 mg, Fat 3.4 g, Protein 0.5 g, SaturatedFat 2.2 g, Sodium 35.9 mg, Sugar 11 g
LICORICE CARAMEL CANDY
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
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 1 pound (about 4 dozen).
Number Of Ingredients 6
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.
Nutrition Facts :
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LICORICE CARAMELS | MEL'S KITCHEN CAFE
From melskitchencafe.com
4.6/5 (44)Total Time 2 hrs 30 minsCategory CandyCalories 100 per serving
- In a heavy-bottomed 4-quart saucepan, combine the water, sugar, condensed milk, corn syrup, and butter. Bring the mixture to a boil over medium heat, stirring constantly with a heat-resistant rubber spatula. Clip a candy thermometer to the side of the pan, ensuring that the tip of the thermometer isn’t touching the bottom of the pan and is inserted at least 1-2 inches into the liquid (or according to your thermometer’s directions).
- Continue stirring gently while the mixture boils and cooks, until the caramels reach 242-244 degrees F. If the caramels seem to be scorching on the bottom of the pan, moderate the heat to a lower temperature. You can also test the caramels using a spoon and dropping a pea-sized amount of the hot caramel into cold water. If the cooled piece of caramel is firm but not hard, the caramel is properly cooked.
- Remove the pot from the heat and stir in the anise extract, food coloring, vanilla extract and salt. Pour the caramels into the prepared pan and allow to cool completely to room temperature, at least 2 hours.
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