 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 48 |
|
These delicious treats are a fun cross between caramels and licorice. I always get compliments on them, especially from those who enjoy black licorice. Ingredients:
1-1/2 teaspoons butter |
2 cups sugar |
3 cups heavy whipping cream, divided |
1-1/3 cups light corn syrup |
2 teaspoons anise extract |
1/4 to 1/2 teaspoon red paste food coloring |
Directions:
1. Line an 8-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.
2. 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).
3. 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. Yield: about 1 pound (about 4 dozen).
|
|