Licorice Caramels
User Reviews
4.6
Licorice Caramels
Description
These caramels are made by boiling a mixture of water, sugar, sweetened condensed milk, corn syrup, and salted butter to 242-244°F (firm ball stage), stirring constantly to prevent scorching. The candy thermometer or cold water test is used to gauge doneness. Once removed from heat, anise extract and vanilla are stirred in for licorice flavoring, and black food coloring paste is added if desired for color.
The cooked caramel cools and sets in a buttered pan, later cut into pieces for serving. The texture is chewy and firm without being hard. The anise extract provides the characteristic licorice flavor, which is stronger than milder anise oils. The recipe allows adjusting the intensity of flavor by varying the extract amount.
Using the proper anise extract is important, and food coloring is optional. The caramels are a specialized treat that pairs sweet butter caramel with a distinctive licorice taste.
Ingredients
- ½ cup water
- 2 cups sugar
- 1 (14-ounce) (14-ounce) can sweetened condensed milk
- 1 cup light corn syrup
- ¾ cup butter salted
- 2 teaspoons anise extract see note
- ½ teaspoon food coloring paste optional; see note, black
- ¼ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Lightly butter an 8X8- or 9X9-inch pan and set aside.
- In a heavy-bottomed 4-quart saucepan, combine the water, sugar, condensed milk, corn syrup, and butter. Bring the mixture to a boil over medium heat, stirring constantly with a heat-resistant rubber spatula. Clip a candy thermometer to the side of the pan, ensuring that the tip of the thermometer isn’t touching the bottom of the pan and is inserted at least 1-2 inches into the liquid (or according to your thermometer’s directions).
- Continue stirring gently while the mixture boils and cooks, until the caramels reach 242-244 degrees F. If the caramels seem to be scorching on the bottom of the pan, moderate the heat to a lower temperature. You can also test the caramels using a spoon and dropping a pea-sized amount of the hot caramel into cold water. If the cooled piece of caramel is firm but not hard, the caramel is properly cooked.
- Remove the pot from the heat and stir in the anise extract, food coloring, vanilla extract and salt. Pour the caramels into the prepared pan and allow to cool completely to room temperature, at least 2 hours.
- When cool, remove the sheet of caramels from the pan. Cut the caramels into pieces using a large knife or bench scraper. Wrap each caramel square in a bit of wax paper, twisting the ends to secure.
Notes
- Use pure anise extract (not imitation) for authentic licorice flavor.
- Adjust the amount of anise extract to your taste, starting with 2 teaspoons.
- Black food coloring paste is optional and purely for appearance; skip if avoiding artificial colors.
- Use a candy thermometer or cold water test to ensure correct caramel stage and avoid scorching.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50Caramels (8X8-inch slab)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Caramel | |
| Calories | 100kcal | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 50mg | 2% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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