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Homemade Anise Black Licorice Caramels | Kitchen Cents
Rachel Koller

Black Licorice Caramels

4.67 from 18 votes
Black Licorice Caramels just like grandma used to make. A creamy, soft caramel flavored with anise. One of the best black licorice recipes out there!
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Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 25 minutes
Servings: 9 x13 pan, about 60 small pieces

Ingredients
  

  • 1 14 oz can sweetened condensed milk
  • 1 lb dark brown sugar about 2 1/4 cups packed
  • 1 cup salted butter
  • 1 cup corn syrup
  • 1 to 1.5 oz anise extract
  • black food coloring or gel coloring

Equipment

Method
 

  1. In a large pot add sweetened condensed milk, dark brown sugar, salted butter, and corn syrup. Cook over medium to medium-high heat. Stir constantly to avoid burning bottom.
  2. Using a basting brush and water, wash down sided of pot to help sugar to dissolve. (about every minute or so).
  3. Mixture will begin to bubble and increase in volume. Avoid scraping sides of pan as this can make the caramel crystallize during the cooling phase (and go "grainy" or "sugary.") Using a calibrated candy thermometer, cook mixture to 234-238 degrees F or softball stage (depending on how soft or firm you want your caramels to be).
  4. You can also test how soft or firm it is by dipping a spoonful into a cup of ice water to cool quickly.
  5. Remove from heat and add black food coloring (or gel coloring) and anise extract.
  6. Pour into a butter-greased 9x13 inch pan. Pour quickly and DO NOT scrape sides of pan (this can cause the black licorice caramel to crystallize and go grainy.
  7. Once cooled, wrap individual pieces in waxed paper and store in an airtight container or bag. Will keep for several weeks if kept cool.

Notes

  1. You can wash sides of pan using a basting brush and water to help remove any sugar crystals that may have splashed onto the side of the pot. The water helps push sugar crystals back into the pot to minimize the possibility of crystallization (caramels going grainy).
  2. If you want to save ALL the black licorice caramel including what is left in the pan after pouring the majority into the 9x13 inch pan, scrape the remaining caramel into a separate pan or jar. The portion that was scraped is more likely to go grainy do to sugar crystals on the side of the pot. If poured into the rest it may cause the whole batch to go grainy.

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