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Licorice Caramels

Ingredients

  • 2/3 cup white sugar
  • 2/3 cup sweetened condensed milk
  • 1/2 cup blackstrap molasses
  • 6 tablespoons water
  • 1/2 cup unsalted butter
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon star anise extract
  • 1/2 teaspoon vanilla extract
  • Food coloring
  • Candy thermometer

Instructions

  • Foil line an 8x8" pan, then spray with a non-stick spray.
  • In a medium sized sized sauce pot, on medium heat, add the sugar, sweetened condensed milk, molasses, butter, salt, butter, and water.
  • Stir with a heatproof rubber spatula until the sugar has dissolved and butter has melted.
  • Bring to a boil, stirring constantly and scraping the bottom, until the candy thermometer reads 257°.
  • Remove from heat and immediately mix in the extract and food colouring.
  • Pour into the prepared pan.
  • Lightly cover with saran wrap and let cool for a couple hours.
  • Before cutting into desired size, pop into the freezer for about 15 minutes to thoroughly chill.
  • Peel off the foil and cut into pieces.
  • Wrap individually in parchment paper.

Notes

Please see my notes about the candy thermometer temperatures. Most recipes called for around 246° to 250°, but I had to bring to 257°.