Side Pannel
Licorice Caramels
Ingredients List
- 1 c Butter (not margarine)
- 2 c Sugar
- 14 oz Can (1-1/4 cups) sweetened
- -condensed milk
- 1 c Light corn syrup
- 1/8 ts Salt
- 1 ts Anise extract
- 1/2 ts Black or red coloring paste
Directions
"A mild, unbelievably delicious licorice flavor. You'll find black and red
paste for coloring these candies in specialty and cake-decorating stores.
The black caramels also make great Halloween treats"
Line a 9 x 9 x 2 inch baking pan with foil, extending foil over he edges of
the pan. Butter the foil; set aside.
In a heavy 3 quart saucepan melt the butter over low heat. Add the sugar,
sweetened condensed milk, corn syrup, and salt; mix well. Carefully clip a
candy thermometer to side of the pan.
Cook over medium heat, stirring frequently; till candy thermometer
registers 244; firm-ball stage. The mixture should boil at a moderate,
steady rate over entire surface. Reaching firm-ball stage should take 15 to
20 minutes. (Mixture scorches easily.) Remove from heat; remove candy
thermometer from saucepan. Add anise extract and coloring, stir to mix.
Quickly pour candy, without scraping into the buttered-foil-lined pan. Cool
for several hours or till firm. Use foil to lift candy out of pan onto
cutting board. Peel foil away; discard. With a buttered sharp knife, cut
immediately into 1-inch squares; wrap individually in waxed paper., Makes
81 pieces (about 2-3/4 pounds)
To wrap caramels: Tear off 6-inch strips of waxed paper; cut each strip
into 4 inch widths, making pieces 6 x 4 inches. Roll caramel in length of
paper; fold flaps under. Set caramels into gift boxes with flaps
underneath. The caramels will pack neatly and stay tightly wrapped.
paste for coloring these candies in specialty and cake-decorating stores.
The black caramels also make great Halloween treats"
Line a 9 x 9 x 2 inch baking pan with foil, extending foil over he edges of
the pan. Butter the foil; set aside.
In a heavy 3 quart saucepan melt the butter over low heat. Add the sugar,
sweetened condensed milk, corn syrup, and salt; mix well. Carefully clip a
candy thermometer to side of the pan.
Cook over medium heat, stirring frequently; till candy thermometer
registers 244; firm-ball stage. The mixture should boil at a moderate,
steady rate over entire surface. Reaching firm-ball stage should take 15 to
20 minutes. (Mixture scorches easily.) Remove from heat; remove candy
thermometer from saucepan. Add anise extract and coloring, stir to mix.
Quickly pour candy, without scraping into the buttered-foil-lined pan. Cool
for several hours or till firm. Use foil to lift candy out of pan onto
cutting board. Peel foil away; discard. With a buttered sharp knife, cut
immediately into 1-inch squares; wrap individually in waxed paper., Makes
81 pieces (about 2-3/4 pounds)
To wrap caramels: Tear off 6-inch strips of waxed paper; cut each strip
into 4 inch widths, making pieces 6 x 4 inches. Roll caramel in length of
paper; fold flaps under. Set caramels into gift boxes with flaps
underneath. The caramels will pack neatly and stay tightly wrapped.
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