Black Licorice Caramels
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!
- Ready In:
- 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*.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
Join The Conversation
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.