Licoricecaramels Recipes

Steps:

• Line an 8-in. square dish with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine sugar, corn syrup, milk, salt and remaining butter; cook and stir over medium heat until a candy thermometer reads 244° (firm-ball stage)., Remove from the heat; stir in extract and food coloring. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm. , Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut into 1/4-in. strips. Cut each strip in half lengthwise; cut crosswise into 3 pieces. Wrap individually in waxed paper; twist ends.

Steps:

• 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*.

Steps:

• Line a 9x9 inch dish with buttered foil.
• In a large saucepan over medium heat, melt butter. Stir in sugar, milk, corn syrup and salt. Bring to a boil, stirring frequently. Continue to heat, without stirring, to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in anise and food coloring. Pour into prepared pan. Let cool completely, several hours.
• To cut, turn out of pan and peel away foil. Cut with a buttered knife. Wrap pieces in waxed paper or candy wrappers.

Steps:

• Line an 8-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. , 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)., 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.

Steps:

• Lightly coat an 8 1/2x4 1/2" loaf pan with nonstick spray and line with parchment paper, leaving a 2" overhang on long sides. Lightly coat parchment with nonstick spray. Cook sugar, sweetened condensed milk, molasses, butter, salt, and 3 Tbsp. water in a medium saucepan over medium heat, stirring with a heatproof rubber spatula, until sugar is dissolved, butter is melted, and mixture is smooth. Fit saucepan with thermometer and bring mixture to a boil, stirring constantly and scraping bottom with spatula to keep mixture from burning, until thermometer registers 246°F. Remove pan from heat and stir in anise extract and food coloring, if using, then immediately pour into prepared pan and sprinkle with sea salt. Loosely cover pan with plastic wrap and let sit until caramel is cool and set, at least 2 hours.
• Lift caramel out of pan using parchment overhang. Peel away parchment and cut caramel into a 6x4 grid to make 24 pieces total. Wrap individually in waxed paper or parchment paper.
• Do Ahead
• Caramels can be made 2 days ahead. Store at room temperature in an airtight container.

Steps:

• Line a 9-by-9-by-2-inch baking pan with foil, extending foil over edges of pan.
• Butter foil: set aside.
• Melt butter in heavy 3-quart saucepan over low heat.
• Add sugar, sweetened condensed milk, corn syrup and salt, Mix well.
• Carefully clip candy thermometer to side of pan.
• Cook over medium heat, stirring CONSTANTLY until thermometer registers 244F degrees , firm ball stage.
• Reaching firm ball stage should take 15-20 minutes (be careful, mixture scorches easily).
• Remove from heat.
• Remove candy thermometer from saucepan.
• Add anise and color, stir to mix.
• Quickly pour candy without scraping into prepared pan.
• Cool several hours or until firm.
• Use foil to lift and out of pan onto cutting board.
• Peel off and discard foil.
• With buttered sharp knife, cut immediately into one inch squares.
• Wrap individually in waxed paper or plastic wrap.
• Makes 64 pieces, about 2-3/4 pounds.
• NOTE: mixture must be stirred constantly as tiny crystals that form tend to scorch quickly.