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KELDON'S COOKERY


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Licorice Caramels
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Filed Under Snacks
Find parent recipes Canadian Canadian
Shared by: Second Banana
Yields 80 Portions
Scale to Portions

1 cup Butter
2 cup Sugar
14 ounce Sweetened condensed milk
1 cup Light corn syrup
1/8 teaspoon Salt
1 teaspoon Anise extract
1/2 teaspoon Black or red coloring paste

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Expert



30 Minutes


30 Minutes


1 Hour



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These black caramels make great Halloween treat.

Line a 9 x 9 x 2 inch baking pan with foil, extending foil over the edges of the pan. Butter the foil; set aside.

In a heavy 3 quart saucepan melt the butter over low heat. Add the sugar, sweetened condensed milk, corn syrup, and salt; mix well. Carefully clip a candy thermometer to side of the pan. Cook over medium heat, stirring frequently until the candy thermometer registers 244° at the firm-ball stage.

The mixture should boil at a moderate, steady rate over entire surface. Reaching firm-ball stage should take 15 to 20 minutes. Stay with this with your eye on the temperature, this mixture scorches easily.

Remove from heat; remove candy thermometer from saucepan. Add anise extract and coloring, stir to mix. Quickly pour candy, without scraping into the buttered-foil-lined pan. Cool for several hours or till firm. Use foil to lift candy out of pan onto cutting board. Peel foil away; discard.

With a buttered sharp knife, cut immediately into 1-inch squares; wrap individually in waxed paper. Makes about 81 pieces.

To wrap these caramels:
Tear off 6-inch strips of waxed paper; cut each strip into 4 inch widths, making pieces 6 x 4 inches. Roll caramel in length of paper; fold flaps under.

You'll find black and red paste for coloring these candies in specialty and cake-decorating stores.