Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Butter (not margarine) 1 c Light corn syrup
2 c Sugar 1/8 ts Salt
14 oz Can (1-1/4 cups) sweetened 1 ts Anise extract
-condensed milk 1/2 ts Black or red coloring paste

"A mild, unbelievably delicious licorice flavor. You'll find black
and red paste for coloring these candies in specialty and
cake-decorating stores. The black caramels also make great Halloween
treats--"

Line a 9 x 9 x 2 inch baking pan with foil, extending foil over he
edges of the pan. Butter the foil; set aside.

In a heavy 3 quart saucepan melt the butter over low heat. Add the
sugar, sweetened condensed milk, corn syrup, and salt; mix well.
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 over entire 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 waxed paper; 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.

From: Better Homes and Gardens 1990 Best-Recipes Yearbook Shared By:
Pat Stockett
Submitted By ROBERT MILES On 04-01-95

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