When we were little kids, my family would drive to the big city--Omaha--and on the way we would stop at a restaurant for lunch where we would get these great licorice candy. This is the closest I have ever tasted to this candy and the fun memories of trips to the big city.
Grease 9 X 13 pan with butter. Combine first five ingredients in heavy saucepan. Cook over medium heat, stirring constantly until mixture reaches 234 degrees on candy thermometer. Mixture will turn from pale yellow to golden brown. Remove from heat. Stir in anise extract and enough black food coloring to make caramel dark black. Pour mixture into pan and let cool. Flip out of pan and cut into small squares and wrap in waxed paper