LICORICE CARAMELS

My pal, Suzanne Ferguson, knows the way to my heart. So, every concert and every birthday she hands me a big ol' bag of her home made licorice caramels. She also knows the boys in my band love them, so she makes multiple bags, plus more to sell as concessions for our orphans in Africa. If I let myself, I could eat a full bag of these in one sitting. They are so irresistible!

1 c butter

2 c sugar

1 can sweetened condensed milk (14 oz)

1 c light corn syrup

1/8 t salt

1 t anise extract 

½ t black or red food coloring paste

 

Line a 9x9 pan with foil, extending the foil over the top of the pan. 

Butter the foil.

 

In a heavy 3 qt. saucepan melt butter over low heat.

Add sugar, sweetened condensed milk, corn syrup and salt. Mix well.

Clip candy thermometer to side of pan.

Cook on medium heat at moderate steady boil.

Stir regularly to avoid scorching. (it will be roughly 13-20 minutes)

Cook to around 230 (thread) (if you want a softer caramel cook to lower temp next time, and higher for firmer)

When its reached 230 (between thread and firm ball stage) remove from heat. Remove thermometer.

Add anise and food coloring and stir well.

Pour immediately into buttered foil lined pan. 

Let cool several hours until firm.

Lift out of pan by foil edges and set on cutting board.

Remove foil and cut into 1 x ¾  inch pieces.

Wrap in waxed paper, twisting the edges like candy.