Licorice Caramels !
My father and my husband Ron both were ADDICTED to LICORICE! They are both gone now... and everytime someone says licorice... I think of them...
I made up this recipe about 10 years ago.... for my husband Ron Neinast.....So I dedicate this to him.
This week I made this again for the family.... and it is all gone... didn't last 3 days!
I hope you try it.. and love it like we do...
1/2 ccorn syrup, light
1/2 tspsalt (optional)
1 ccream (i use whipping cream but have used condensed milk as well)
·black food coloring paste (optional) to desired color
1 Tbspanise extract
1 Tbsplicorice extract or candy flavoring
How to Make Licorice Caramels !
- Lightly butter 9x13 inch pan. Set aside until needed.
- In a large pot, put in the water, syrup, sugar and salt.
Turn stove up to Medium - High heat. Stirring constantly, bring to a boil. Put lid on the pan and let boil for one minute.
- Lower the heat to Medium, remove the lid. Stirring constantly, cook about 6 minutes or until it reaches 320 degrees on a candy thermometer.
- Add the butter and cream. Stirring constantly. Cook about 4 more minutes or until the candy is about 242 degrees.
- Add the black food coloring (optional) and the anise and licorice extracts/flavorings. Stir together well. Remove from heat. Let sit in pan a few minutes only.
- Pour the candy into the buttered pan. Leave it sit to cool. When candy is cooled, Flip the pan over onto a cutting board. Using a heavy, sharp, large knife... cut the candy into desired size pieces of desired shapes. Then individually wrap each piece in plastic wrap or wax paper.
- *** I sometimes cut the pieces into small squares or rectangles or triangles. Sometimes I cut them into any shape and size. Sometimes while the caramel is still warm, I roll it into logs or balls of desired size. How ever you do it... it is very good!