Soft Black Licorice Caramels

A neighbor gave me this recipe several years ago. She was in her early 80’s at the time (she has since passed away) and mentioned that she could eat the entire pan of caramel by herself. I thought she had to be joking, but then I tried the recipe and I have to confess to eating most of the pan myself. If you like soft, licorice-flavored caramel this is the perfect recipe. It is best to cut the caramel into small squares with a pair of scissors then wrap in wax paper. It stores well in an airtight container.

Soft Black Licorice Caramels
1 (14 oz.) can sweetened condensed milk
2 c. sugar
1 c. unsalted butter
1/4 tsp. kosher salt
1-1/2 c. light corn syrup
1 tsp. anise oil
3/4 tsp. black food coloring

Butter a 9×13 pan and set aside. In a 4-5 quart heavy-bottomed pot combine sweetened condensed milk, sugar, butter, salt and corn syrup. Bring mixture to a boil on medium low heat, stirring constantly, and continue boiling until it reaches soft ball stage at 235-240 degrees, depending on the elevation. Use a candy thermometer. (I keep a glass measuring cup with cold water on the counter while the caramel boils and when it gets close to temperature I drizzle a bit of caramel into the cold water. If it comes together and it feels like a soft caramel consistency I take it off the heat.) Add anise oil and stir. Add food coloring and stir until the coloring is evenly mixed into the caramel. Pour into buttered pan. Cool on a rack. Cut into small squares and wrap in wax paper. Makes approximately 100 pieces of licorice caramel.


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2 Responses to Soft Black Licorice Caramels

  1. Kim says:

    Made these today …yummy! if you like black licorice these are sooooo good! Yum yum?

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