Prep 1 min
Cook 25 mins
I make these every year for Christmas candy and every March for my uncle on his birthday! I get requests for the recipe EVERY time I make these and always have to hide some when I take to family parties so the people who arrive late can have some too! Very easy!
- 1 (14 ounce) can sweetened condensed milk
- 2 cups sugar
- 1 cup butter
- 1⁄4 teaspoon salt
- 1 1⁄2 cups Karo syrup, light corn syrup
- 2 teaspoons anise extract
- 1 teaspoon black food coloring, paste
- In a large heavy pan melt butter on low-med heat; add sweet cond milk, Karo syrup, sugar and salt.
- Place a candy thermometer on side of pan, be careful to not touch bottom of pan.
- Stirring CONSTANTLY, cook on medium heat to 234 degrees.
- Remove from heat.
- Add Anise extract and black food coloring paste.
- Pour into a buttered 9x13" pan.
- Cool and cut into desired pieces.
- Wrap in wax paper.
- It will be gone before ya know it!
- * This caramel is soft and chewy. If you would like it more firm, cook until about 244 degrees. I find that using the brand Karo for the corn syrup works best, because some of the "off" brands contain water in the ingredients*.
I am making these for my candy bags during the holidays so I made a practice batch just to be sure...I have a new fav! I always see these in boutiques and buy a few @ 50 cents each!!! Now I can have as many as I want! I have tried several of Rollin's recipes and have loved them all. Thank you
Yuck. This is the worst caramel recipe I've ever made...and I love making caramels. I went full recipe, trusting in 'Food.com', ugh. Wasted time and money (even finding the elusive Star Kay White Anise extract) and being a lover of black licorice. Blah and yuck. So many changes needed for this recipe that you should move on to another.
These have gotten rave reviews both times I've made them. We DOUBLED the anise extract, to 4 teaspoons. DELISH!!!!