Black Licorice Caramels

There are two kinds of people in the world.  Those who love black licorice, and those who detest it.  Okay, maybe it’s not quite that simple.  But if it was, I bet these tasty treats would win them all over.  If you need a last minute Halloween treat… or anytime treat, I highly suggest these.  Especially if you like black licorice 🙂
I packaged some up using some washi tape, little treat bags, and tags using these on The Toymaker website.  (Great website for cute little projects with kids!)
Happy Halloween!

BLACK LICORICE CARAMELS
1 cup butter
14 oz sweetened condensed milk
1 1/2 cups corn syrup
2 cups sugar
pinch salt
1 to 2 tsp anise extract (depending how strong you want the flavor)
few drops black food coloring

Stir together the butter, milk, corn syrup, sugar, and salt in a large heavy pot over medium heat with a wooden spoon.  Stir constantly until the sugar is dissolved and butter is melted.
Clip on a thermometer and stir frequently until caramel reaches 238 degrees for a softer caramel, or 245 for a hard caramel.
Remove from heat and add the anise and coloring.  Stir until well blended.
Grease a 9 by 13 inch pan (I actually have a 10 by 15 inch pan that is my favorite for candies, makes them just a bit thinner.)
Pour the caramel in and spread evenly if needed.
Allow to firm overnight, then remove from pan and cut into small pieces.
Wrap individually with waxed paper.

Black Licorice Caramels

October 30, 2013

by Holly

Category Candy / Confections Halloween / Fall

Ingredients

• 1 cup butter
• 14 oz sweetened condensed milk
• 1 1/2 cups corn syrup
• 2 cups sugar
• pinch salt
• 1 to 2 tsp anise extract (depending how strong you want the flavor)
• few drops black food coloring

Instructions

1. Stir together the butter, milk, corn syrup, sugar, and salt in a large heavy pot over medium heat with a wooden spoon. Stir constantly until the sugar is dissolved and butter is melted.
2. Clip on a thermometer and stir frequently until caramel reaches 238 degrees for a softer caramel, or 245 for a hard caramel.
3. Remove from heat and add the anise and coloring. Stir until well blended.
4. Grease a 9 by 13 inch pan (I actually have a 10 by 15 inch pan that is my favorite for candies, makes them just a bit thinner.)
5. Pour the caramel in and spread evenly if needed.
6. Allow to firm overnight, then remove from pan and cut into small pieces.
7. Wrap individually with waxed paper.