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
