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.
Licorice Caramels
As far as caramel goes, this recipe is pretty simple with only a few ingredients. I think it’s pretty fool proof. The flavors are perfect and not something you'll find at the store.
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
- 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.
I am not a fan of Black LiCorice, buy yhis recipe TOTALLY changes my mind!!
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.
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.
Thank you so much for replying.
I’m cooking to 232 and then taking right off. No I have not tried the water test.
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.
Thank you so much for the help.
I'm looking at purchasing anise oil from King Arthur flour. They recommend using less than the normal amount. Any advice?
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!!
Dang. I wish I was there too. Is there anything I can help trouble shoot?
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!
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?
Amazon is always a good choice unless you have a bling store close by. I have found the flavoring oil near sucker making supplies.