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