• 48servings
  • 25minutes

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Nutrition Info . . .

VitaminsB3, D, E
MineralsFluorine, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 teaspoons butter

  2. 2 cups sugar

  3. 3 cups heavy whipping cream, divided

  4. 1-1/3 cups light corn syrup

  5. 2 teaspoons anise extract

  6. 1/4 to 1/2 teaspoon red paste food coloring

Instructions Jump to Ingredients ↑

  1. Licorice Caramel Candy Recipe photo by Taste of Home Line an 8-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.

  2. In a heavy Dutch oven, combine the sugar, 1-1/2 cups cream and corn syrup. Bring to a boil over medium heat; stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Gradually add remaining cream; return to a boil, stirring constantly, until a candy thermometer reads 248° (firm-ball stage).

  3. Remove from the heat; stir in extract and food coloring. Pour into prepared pan (do not scrape pan). Cool completely before cutting. Store in an airtight container in the refrigerator. Yield: about 1 pound (about 4 dozen).


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