1 cup butter (not margarine)
2 cup sugar
14 oz can (1-1/4 cups) sweetened condense, d milk
1 cup light corn syrup
1/8 tsp salt
1 tsp anise extract
1/2 tsp black or red coloring paste
Directions
"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
Servings: 6 servings
Licorice Caramels Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert; Rice; Vegetable
The History of Recipes
It is possible to read the history of meal recipes far back into history, in truth as far back into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, these, old recipes were just very basic pictorial instructions for preparing meals.
Fascinatingly, the oldest recipe discovered, according to historians are a few stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a man called Apicius assembled some documents describing recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the meals were separated into starters, main course and dessert, something we still use today. He also informs us how the ancient Romans were skilled in the use of a wide range of spices, including some familiar names such as thyme, rue and parsley. In the 15th century, the Crusaders brought back many spices and herbs from the holy lands, including spices like coriander, parsley, and rosemary. These new herbs and spices led to a torrent in recipe publications, most of which are now in private collections. The introduction of television brought us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Licorice Caramels recipe.
