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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 36 |
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Depending on how big or small you cut the pieces - I cut them into bite size and got 36 pieces. These are so delicious. I sat and ate the entire bunch, and had to turn around and make a double batch (laughs). Read more . These black licorice squares are subtly scented with anise and have the smooth, creamy texture and mellow flavor of caramel candy. Note that you can double the amount of anise extract for a stronger black licorice flavor. Ingredients:
cooking time varies, but the candy thermometer must reach 245 degrees, and yeah this can tax one's patience, but i found it worthwhile in the end. |
black coloring - i merely followed the back of the grocery store food coloring box to determine what colors to mix to obtain black. but the recipe stipulates michael's sells it in the wilton section. |
1 cup (2 sticks) butter |
2 cups granulated sugar |
1 cup corn syrup |
1 can (14 oz) sweetened condensed milk |
pinch salt |
1 tsp anise extract |
1/2 tsp black food coloring paste |
Directions:
1. 1. Prepare a 9-inch square pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. 2. In a large saucepan, melt the butter over medium heat. Once melted, add the condensed milk, sugar, corn syrup, and salt, and stir until combined.
3. 3. Bring the mixture to a boil, stirring often. Attach a candy thermometer and boil the candy until it reaches 245 degrees, firm-ball stage. Stir frequently so that the mixture does not scorch on the bottom of the pan.
4. 4. Once it reaches the proper temperature, remove from the heat and stir in the anise extract and the food coloring, mixing until thoroughly combined.
5. 5. Pour the candy into the prepared pan. Allow to set at room temperature overnight, or in refrigerator to speed up the process.
6. 6. Cut into squares using an oiled bench cutter or kitchen shears. Wrap individual candies in waxed paper or cling-wrap to store.
7. User Reviews
8. (I don't recall where on the internet this recipe came from, but it 's a strong bet that it came from
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