Licorice Caramels

You will need:
1 1/2 cups light corn syrup
1 (14 ounce) can sweetened condensed milk
1/4 teaspoons salt
2 cups sugar
2 sticks (1 cup) butter
3/4 teaspoon licorice or Anise oil
3/4 teaspoon black gel food color

Line a 9 x 9-inch pan (or 9 x 13, if you prefer) with non-stick aluminum foil.

Press into the edges and corners.

Lightly butter bottom and sides.  Set the pan aside.

In a heavy medium size sauce pan, add corn syrup.

Add condensed milk.

Stir.

Add 1/4 teaspoon salt.

Add 2 cups sugar.

Mix together well.

Place over medium heat and add 2 sticks of butter.

Stir to blend in melting butter.

Continue to cook over medium heat until the mixture begins to boil.

Clip on a candy thermometer.

Continue to cook caramel until temperature reaches 232 degrees Fahrenheit.  STIRRING CONSTANTLY.

The recipe states to cook ingredients to 234 degrees, but all thermometers vary as well as boiling point and altitude, so I start checking the candy at about 232 degrees in a cold water test.

Drizzle some of the hot caramel into a cup with cold water.

Pick up the caramel, once it has cooled, and shape into a ball.

Once the caramel holds it shape and is soft to the touch, remove the caramel from the heat.

Now we are going to add the flavoring and color.

Add 3/4 teaspoon licorice oil.  If you are using licorice extract, use 2 teaspoons.

Add 3/4 teaspoon black gel food color.  I like to make sure it’s really black so I’m adding a heaping teaspoons.

Stir until the caramel is completely black with no streaks of the caramel color coming through.

Pour into prepared pan and let set for 24 hours at room temperature before cutting.

After the caramel has set overnight.  Turn out upside down onto a cutting board.

The non-stick foil will peel right off.

Let the caramel upside down to cut. For some reason this helps the caramel keep its shape and it won’t smoosh down as it is cut.

I made each square a little less than 1 x 1-inch square.

Cut rectangular shaped pieces of waxed paper to wrap each caramel in.

Fold over each side.

Give the ends a twist.

1 1/2 cups light corn syrup
1 (14 ounce) can sweetened condensed milk
1/4 teaspoons salt
2 cups sugar
2 sticks (1 cup) butter
3/4 teaspoon licorice or Anise oil
3/4 teaspoon black gel food color

Line a 9 x 9 or 9 x 13-inch baking pan with non-stick aluminum foil.  Lightly butter.  Set aside.

In a heavy medium size saucepan add corn syrup and condensed mild.  Stir.  Add salt and sugar and mix until completely mixed in with corn syrup mixture.  Place pan over medium heat.  Add 2 sticks (1 cup) butter.  Continue to stir to blend in melted butter.  Bring to a boil and clip on a candy thermometer.  Continue to cook stirring constantly.  Once temperature reaches 232 degrees Fahrenheit, drop a small amount into a cup of cold water.  If the mixture forms a soft ball, then remove from heat.  If it is too soft continue to cook to 234 degrees.  Remove from heat.  Add licorice oil and black food color.  Stir until caramel is completely black with no streaks.  Pour into prepared pan and allow to stand at room temperature for 24 hours before cutting.  Wrap in squares of waxed paper.

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