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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°.