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You are here: Home / Recipes / Dessert / Candy / Licorice Caramels

Licorice Caramels

October 9, 2014 Updated August 1, 2023 16 Comments

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My mother-in-law is famous for her Black Licorice Caramel.  She makes a batch or two every year at Christmas along with her white fudge and shortbread.  The are always soft, chewy and literally melt in your mouth.  They are completely addicting.  I can never eat just one.
 
During the holidays I am usually up to my elbows in chocolate and never get around to making them. Why not get ahead of myself and make the perfect Halloween treat?
 
Black Licorice Caramel.
 
 
 
 Don’t panic thinking you can’t make candy.  As far as caramel goes, this recipe is pretty simple with only a few ingredients.  I think it’s pretty fool proof.  I was stopping the process and taking photo’s.  I was certain I had over cooked the caramel because it sat in the pan while snapping pics, but it was just as soft and smooth as I remember.  You can even get by without a candy thermometer just using the cold water test that you will see as you scroll down.  Give it a shot…why not?
 
 

 

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.

 
 

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licorice caramels in a tin cup.
4.15 from 14 votes
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Licorice Caramels

They may look a bit frightful but black licorice caramels are delightful! These homemade Halloween candies are a fun and sweet way to celebrate the spooky season, or enjoy any time of year for a deliciously unique treat. And fear not - this homemade caramels recipe is easier to make than you might think!

Course Dessert
Cuisine American
Keyword homemade caramels, homemade halloween candy, how to make caramels, licorice caramel recipe, licorice caramels
Prep Time 10 minutes
Cook Time 20 minutes
Rest 1 day
Total Time 1 day 30 minutes
Servings 36 caramels
Calories 163 kcal
Author Janet Barton

Ingredients

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

Instructions

  1. Line a 9 x 9 or 9 x 13-inch baking pan with non-stick aluminum foil.  Lightly butter.  Set aside.
  2. 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.
  3. 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.

  4. 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.

Recipe Notes

It is best to keep caramels stored in an airtight container at room temperature. They'll keep well for up to 2 weeks. Refrigeration will add too much moisture, and the cold will make them too hard. So the countertop is just right!

 

If you enjoy this recipe I invite you to please give it a review in the comments section below.  Thank you!

Nutrition Facts
Licorice Caramels
Amount Per Serving
Calories 163 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Cholesterol 17mg6%
Sodium 83mg3%
Potassium 42mg1%
Carbohydrates 28g9%
Sugar 27g30%
Protein 0g0%
Vitamin A 185IU4%
Vitamin C 0.2mg0%
Calcium 35mg4%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Candy, Dessert Tagged With: halloween candy, halloween caramels, halloween treats, licorice, licorice caramels

Previous Post: « Ricotta Gnocchi with Tomatoes and Crispy Italian Sausage
Next Post: Ghostly Cupcakes »

Reader Interactions

Comments

  1. Lina Liberace says

    December 26, 2023 at 6:17 pm

    5 stars
    These are amazing! They took longer on the stove than what it says above but well worth the wait. Do not pour them onto waxed paper. (It sticks but can be wetted to peel off). Also we made a batch without the anisette and it makes wonderful carameL!

    Reply
    • Janet Barton says

      December 31, 2023 at 4:37 am

      They are so addicting! Oh you are so right about the waxed paper! I should put that in the recipe notes. Waxed paper and caramel are a bad combo because the caramel will stick to the waxed paper.

      Reply
  2. Tann says

    October 4, 2019 at 7:46 pm

    5 stars
    I am not a fan of Black LiCorice, buy yhis recipe TOTALLY changes my mind!!

    Reply
  3. Laura Jones says

    March 5, 2018 at 4:45 pm

    I not sure if you’re going to get this or not cuz I think this post is kind of old but I was wondering I’ve made this and every time that I make it my candies come out too sticky and they stick to the wrapping or every time I try to wrap them they are too sticky for me to cut beef and they start melting before I can even cut them and I have kept them in the freezer overnight so any help would be greatly appreciated.

    Reply
    • Janet Barton says

      March 6, 2018 at 1:04 am

      Hi Laura, Hmmmmm. I’m not quite sure what is happening. I have never had that problem before. I’m thinking the caramel has not been cooked long enough. Have you tried using the cold water method to check to see if the caramel is done? What temperature are cooking the caramel to? Let’s try to figure this out.

      Reply
      • Laura Jones says

        March 6, 2018 at 1:52 am

        Thank you so much for replying.
        I’m cooking to 232 and then taking right off. No I have not tried the water test.

        Reply
        • Janet Barton says

          March 6, 2018 at 4:16 am

          It’s possible you’re thermometer might be off a bit. You probably are undercooking the caramel. You can test your thermometer by putting it in a pan of water then bring it to a boil. As soon as the water begins to boil, check the temperature. Boiling point is 212F degrees. Altitude can change that. So if your water boils at 200 degrees, then you need to deduct 12 degrees from the recipe temperature. My guess is your thermometer is off. A good old reliable way to to have a bowl of cold water next to your cooktop. When the caramel is close to 232 degrees. Take a spoonful of the caramel and pour it into the cold water. If the caramel forms a ball that doesn’t fall through your fingers and holds it’s shape, then its ready to remove from the heat. Funny thing is my sis-in-law has made two batches with the opposite problem. Her caramel turns out hard as a rock. I hope this helps.

          Reply
          • Laura Jones says

            March 6, 2018 at 4:41 am

            Thank you so much for the help.

  4. Nancy Fong says

    November 27, 2016 at 8:28 pm

    I'm looking at purchasing anise oil from King Arthur flour. They recommend using less than the normal amount. Any advice?

    Reply
  5. Elizabeth Downie says

    October 13, 2014 at 3:34 pm

    I attempted to make caramel about five times last Christmas and failed every time. Wish you were here to help me figure out what I'm doing wrong!!

    Reply
    • Janet Barton says

      October 13, 2014 at 9:03 pm

      Dang. I wish I was there too. Is there anything I can help trouble shoot?

      Reply
    • Elizabeth Downie says

      October 15, 2014 at 7:33 pm

      Thank you for offering! I will be trying again this season and if you don't mind, I'll contact you if I fail again!

      Reply
  6. Tami Burgess says

    October 10, 2014 at 3:01 pm

    Seriously, such fun recipes you have here! I love black licorice and I'm definitely going to try this. I will have to find the anise oil first. Amazon?

    Reply
    • Janet Barton says

      October 10, 2014 at 3:24 pm

      Amazon is always a good choice unless you have a bling store close by. I have found the flavoring oil near sucker making supplies.

      Reply
      • Norma says

        November 22, 2019 at 11:40 pm

        Can I double this recipe?

        Reply
        • Janet Barton says

          November 26, 2019 at 2:36 am

          Hmmmmmm. I hesitate to double candy recipes. They are so temperamental. You can give it a try and pour the batch into a 9 x 13-inch pan???? But….I would just make 2 separate batches. How’s that answer for ๐Ÿคท๐Ÿผโ€โ™€๏ธI don’t think so?

          Reply
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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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