Recipe of Licorice Caramels - Food Recipes

-- Extracted from Meal-Master (tm) v8.02 --

Title: LICORICE CARAMELS
Categories : Candies
Serving size: 6 servings 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 "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. From: Better Homes and Gardens 1990 Best-Recipes Yearbook Shared By: Pat Stockett -----