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Licorice Carmels
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Licorice Carmels

 

 

  • 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
     

In a heavy 3 quart saucepan melt the butter over low heat. Add the sugar, sweetened condensed milk, corn syrup, and salt; mix well. Line a 9 x 9 x 2 inch baking pan with foil, extending foil over he edges of the pan. Butter the foil; 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 overentire 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 waxedpaper; 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.

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