Black Licorice Caramels
Indulge your sweet tooth with these rich and buttery Black Licorice Caramels, a sophisticated twist on classic homemade candy. Infused with the bold, aromatic flavor of anise extract and tinted with black food coloring for a dramatic look, these soft and chewy caramels are a true treat for licorice lovers. Made with simple ingredients like sweetened condensed milk, brown sugar, and corn syrup, this recipe achieves the perfect balance of sweetness and complexity. With just 10 minutes of prep and a little attention to temperature, you’ll have a batch of gourmet-quality caramels in no time. Perfect for gifting or keeping all to yourself, these bite-sized candies are sure to become a standout addition to your homemade confections repertoire. Serve them at celebrations, wrap them as edible gifts, or enjoy them as a decadent everyday indulgence—either way, they’re irresistible!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 1 cup Granulated sugar
- 1 cup Brown sugar, packed
- 1 cup Light corn syrup
- 1 14-ounce can Sweetened condensed milk
- 1 teaspoon Black food coloring
- 2 teaspoons Anise extract
- 0.25 teaspoon Salt
Instructions
Line an 8x8-inch baking dish with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment paper with butter or non-stick spray.
In a heavy-bottomed saucepan, melt the unsalted butter over medium-low heat.
Add the granulated sugar, brown sugar, light corn syrup, sweetened condensed milk, and salt to the saucepan. Stir the mixture until well combined.
Increase the heat to medium and cook the mixture, stirring constantly, until it begins to boil.
Attach a candy thermometer to the side of the saucepan and continue cooking, stirring frequently to prevent sticking or burning, until the caramel reaches 245°F (118°C) (firm ball stage).
Remove the saucepan from the heat and immediately stir in the black food coloring and anise extract until fully incorporated. Be sure to mix quickly but thoroughly to distribute the color and flavor evenly.
Pour the hot caramel into the prepared baking dish, spreading it evenly with a heat-resistant spatula if needed. Let it cool at room temperature for 2-3 hours or until fully set.
Once cooled, lift the caramel out of the pan using the parchment paper overhang and place it on a cutting board.
Use a sharp, lightly oiled knife to cut the caramel into small squares or strips as desired.
Wrap each caramel in wax paper or parchment paper to prevent sticking and store them in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
3911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 1192 mg | 52% | |
| Total Carbohydrate | 794.8 g | 289% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 792.6 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1306 mg | 100% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1751 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
