Licorice Caramels Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Butter, not margarine
2 cup: Sugar,
14 ounce: Can, (1-1/4 cups) sweetened condensed milk
1 cup: Light corn syrup,
1/8 tsp: Salt,
1 tsp: Anise extract,
1/2 tsp: Black or red coloring paste,
Directions:
"A mild, unbelievably delicious licorice flavor. Youll 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Candies