ANISE CANDY
Making this old-fashioned anise candy has become an annual Christmas project for me since I first prepared this recipe at the home of a friend who made candy for a shop. To vary the recipe a little, you can substitute peppermint extract for the anise and green food coloring for red.-Jobyna Carpenter, Poulsbo, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1 pound (about 8 dozen).
Number Of Ingredients 7
Steps:
- Butter an 8-in. square dish with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the water, corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve any sugar crystals., Uncover; cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in extract and food coloring. , Pour into prepared dish. Using a sharp knife, score into 3/4-in. squares. Cool. Separate into squares, using a sharp knife if necessary. Place confectioners' sugar in a pan; add candy and roll until coated. Brush off excess sugar with a pastry brush. , Store at room temperature in an airtight container.
Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
ANISE CANDY
I have never tried this but it was a recipe request on the forum. I guessed at the times and yields because it was not listed on the recipe and wouldn't post unless I did. LOL
Provided by Karen From Colorado
Categories Candy
Time 30m
Yield 48 serving(s)
Number Of Ingredients 5
Steps:
- Boil sugar, syrup and water until hard crack stage when dipped in cold water.
- Remove from heat; add flavoring and food color; shake pan to mix, do not stir.
- Pour onto a cooking sheet and cut at once.
ANISE HARD CANDY
I love to make anise recipes, and this flavorful candy is one of my favorites. Oftentimes I'll wrap up pieces in plastic wrap to share with friends. -Bea Aubry, Dubuque, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 8-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes or until sugar is dissolved. Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in extract and food coloring (if using anise oil, keep face away from mixture as the aroma will be very strong). Pour into a buttered 13-in. x 9-in. pan. When cooled slightly but not hardened, cut into 1-in. squares. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 49 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
ANISE CANDY
Steps:
- 1. Boil sugar, syrup, and water until it snaps in cold water.
- 2. Add food coloring and anise oil and take off of heat.
- 3. Pour into greased pans and let harden before breaking apart.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HOMEMADE ANISETTE
Anisette is a clear, sweet liqueur made with anise seeds which give it a strong licorice flavor. This recipe is dedicated to my friend Mom2Rose, in honor of National Anisette Day on July 2. Cooking time includes 4 weeks of soaking and 1 week of settling.
Provided by Annisette
Categories European
Time P1m5DT15m
Yield 1 recipe
Number Of Ingredients 5
Steps:
- Place aniseed, fennel seed, and coriander in a bowl.
- Grind all the seeds using the back of a spoon.
- Add the ground seeds to the brandy.
- Allow the mixture to soak for 4 weeks and then strain out the seeds.
- Allow the haze to settle for a week then pour off the sediment.
- Add the simple syrup and shake.
- To Make Simple Syrup: Add 1 part water to 2 parts sugar.
- Combine sugar and water in a saucepan.
- Slowly heat over a medium heat, stirring occasionally. Keep below boiling.
- The syrup is finished once the sugar is dissolved.
Nutrition Facts : Calories 7576.3, Fat 2.6, SaturatedFat 0.1, Sodium 30.8, Carbohydrate 8.3, Fiber 3.9, Protein 2.7
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