Salted Black Licorice Caramels Recipes

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LICORICE CARAMELS



Licorice Caramels image

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

1 teaspoon plus 1 cup butter, divided
2 cups sugar
1-1/2 cups light corn syrup
1 can (14 ounces) sweetened condensed milk
1/2 teaspoon salt
2 teaspoons anise extract
1/4 teaspoon black food coloring

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.

SALTED BLACK LICORICE CARAMELS



Salted Black Licorice Caramels image

People who love black licorice will flip for these assertively flavored candies. They'll be not-quite-black without the food coloring but still very cool looking.

Provided by Anna Posey

Categories     Bon Appétit     Candy     Butterscotch/Caramel     Winter     Anise     Molasses     Christmas     Dessert     snack

Yield Makes 24 caramels

Number Of Ingredients 11

Nonstick vegetable oil spray
1/3 cup sugar
1/3 cup sweetened condensed milk
1/4 cup blackstrap (robust) molasses
4 tablespoons unsalted butter
1 teaspoon kosher salt
3/4 teaspoon anise (licorice) extract
10 drops black food coloring (optional)
Flaky sea salt
Special Equipment
A candy thermometer

Steps:

  • Lightly coat an 8 1/2x4 1/2" loaf pan with nonstick spray and line with parchment paper, leaving a 2" overhang on long sides. Lightly coat parchment with nonstick spray. Cook sugar, sweetened condensed milk, molasses, butter, salt, and 3 Tbsp. water in a medium saucepan over medium heat, stirring with a heatproof rubber spatula, until sugar is dissolved, butter is melted, and mixture is smooth. Fit saucepan with thermometer and bring mixture to a boil, stirring constantly and scraping bottom with spatula to keep mixture from burning, until thermometer registers 246°F. Remove pan from heat and stir in anise extract and food coloring, if using, then immediately pour into prepared pan and sprinkle with sea salt. Loosely cover pan with plastic wrap and let sit until caramel is cool and set, at least 2 hours.
  • Lift caramel out of pan using parchment overhang. Peel away parchment and cut caramel into a 6x4 grid to make 24 pieces total. Wrap individually in waxed paper or parchment paper.
  • Do Ahead
  • Caramels can be made 2 days ahead. Store at room temperature in an airtight container.

BLACK LICORICE CARAMELS



Black Licorice Caramels image

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

1 (14 ounce) can sweetened condensed milk
2 cups sugar
1 cup butter
1/4 teaspoon salt
1 1/2 cups Karo syrup, light corn syrup
2 teaspoons anise extract
1 teaspoon black food coloring, paste

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



Licorice Caramels image

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

1 cup butter
2 cups white sugar
1 (14 ounce) can sweetened condensed milk
1 cup corn syrup
⅛ teaspoon salt
1 teaspoon anise extract
black paste food coloring

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

SALTED LICORICE



Salted Licorice image

Provided by Jake Godby

Categories     Milk/Cream     Ice Cream Machine     Dairy     Egg     Dessert     Freeze/Chill     Kid-Friendly     Frozen Dessert     Party     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 quart

Number Of Ingredients 6

2 cups heavy cream
1 cup whole milk
6 black Red Vines licorice, cut into 1/2-inch pieces
1 tbsp salt
3 egg yolks
1 cup sugar

Steps:

  • Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.
  • In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, licorice, and salt and cook, whisking occasionally, until much of the licorice has melted and the mixture is hot but not boiling, about 20 minutes.
  • Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.
  • Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn't scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, 2 to 3 minutes.
  • Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Let cool, stirring occasionally.
  • When the custard has totally cooled, cover the bowl and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard, transfer it to an ice cream maker and spin according to the manufacturer's instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.

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