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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 48 |
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Meet the Cook: Making this old-fashioned hard candy has become an annual Christmas project for me since I first prepared this recipe at the home of a friend who made candy for a shop. To vary the recipe a little, you can substitute peppermint extract for the anise and green food coloring for red. I've been a musician for over 50 years and still find time to play my clarinet, saxophone and organ. -Jobyna Carpenter, Poulsbo, Washington Ingredients:
1-1/2 teaspoons butter, softened |
3/4 cup water |
2/3 cup light corn syrup |
2 cups sugar |
1 teaspoon anise extract |
red food coloring |
2 to 3 tablespoons confectioners' sugar |
Directions:
1. Butter an 8-in. square dish with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the water, corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve any sugar crystals.
2. Uncover; cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in extract and food coloring.
3. Pour into prepared dish. Using a sharp knife, score into 3/4-in. squares. Cool. Separate into squares, using a sharp knife if necessary. Place confectioners' sugar in a pan; add candy and roll until coated. Brush off excess sugar with a pastry brush.
4. Store at room temperature in an airtight container. Yield: about 1 pound (about 8 dozen).
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