Ingredients

1 cup butter (not margarine)
2 cups sugar
1 (14 oz) can sweetened condensed milk
1 cup white corn syrup
1/8 teaspoon salt
1 tsp anise extract
1/2 tsp black or red coloring paste

1. Line a 9 x 9 x 2 inch baking pan with foil,
extending
foil over the edges of the pan.

2. Butter foil and set aside.

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

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

5. Clip a candy thermometer to side of pan.

6. Cook over medium heat stirring frequently until candy thermometer registers 244 F. (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).

7. Remove from heat and remove thermometer from saucepan.

8. Add anise extract and coloring, stir to mix.

9. Quickly pour candy, without scraping, into the foil lined pan.
Cool for several hours or till firm.

10. Use foil to lift candy out of pan onto cutting board.
Peel foil away.

11. With a buttered sharp knife, cut immediately
into 1 inch squares. Wrap each individually in waxed paper.

Yield: 81 caramels (about 2 3/4 lbs)

NOTE: Black and red paste for coloring candy can be found in specialty stores if you
can't locate it in your supermarket.

TO WRAP: 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.

Ingredients

* 1-1/2 teaspoons butter
* 2 cups sugar
* 3 cups heavy whipping cream, divided
* 1-1/3 cups light corn syrup
* 2 teaspoons anise extract
* 1/4 to 1/2 teaspoon red paste food coloring

Directions

* Line an 8-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.
* In a heavy Dutch oven, combine the sugar, 1-1/2 cups cream and corn syrup. Bring to a boil over medium heat; stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Gradually add remaining cream; return to a boil, stirring constantly, until a candy thermometer reads 248° (firm-ball stage).
* Remove from the heat; stir in extract and food coloring (keep face away from mixture as odor is very strong). Pour into prepared pan (do not scrape pan). Cool completely before cutting. Store in an airtight container in the refrigerator.

Yield: about 1 pound (about 4 dozen)

Tags: Christmas candy recipes, hard candy recipes, licorice-caramel candy, quick