Sugarless Licorice Stars Recipes
SUGARLESS LICORICE STARS
You can enjoy this candy even if you are on a restricted diet since it's sugar-free. Use small seasonal cutters to make shapes everyone will be sweet on.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 7-9 dozen.
Number Of Ingredients 4
Steps:
- In a large bowl, soften gelatin in 1/2 cup soda. In a small saucepan, bring remaining soda to a boil. Remove from the heat; add to gelatin mixture and mix well. Stir in flavored gelatin; until dissolved. Add anise., If necessary, skim foam. Pour into a 13-in. x 9-in. pan. Chill until firm. Use small star-shaped or other holiday cutters or cut into 1-in. squares. Store in the refrigerator.
Nutrition Facts :
SUGAR FREE HOMEMADE LICORICE
Steps:
- Prep your candy molds with a bit of nonstick to make for easier removal and clean up. In a small saucepan stir or whisk together the gelatin and the water. Then place the saucepan on medium heat and heat until liquefied. You will need to stir the mixture often. It will take a bit of a while to get to that liquefied stage.
- Once the mixture has become liquefied your can stir in the remaining ingredients and then remove the saucepan from the stove. Pour the mixture into the prepared molds and allow them to cool slightly. Transfer to the freezer (takes about 15 minutes) or the refrigerator (a bit longer) to become solid enough to enjoy.
Nutrition Facts : Calories 1 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, Sodium 1 mg, Sugar 1 g, ServingSize 1 serving
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
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