LICORICE CARAMEL CANDY
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
1 Line an 8-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.
2 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).
3 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).
Editors Note: We recommend that you test your candy thermometer before each use by