Licorice Caramels
Delight your sweet tooth with these rich and chewy Licorice Caramels, a sophisticated twist on traditional caramel candy with an irresistible anise-flavored kick. This homemade confection combines pantry staples like granulated sugar, brown sugar, and sweetened condensed milk with a luxurious dose of heavy cream for that signature melt-in-your-mouth texture. The addition of anise or licorice extract infuses the caramels with a bold, aromatic flavor, while optional black food coloring gives them a striking, festive look—perfect for gifting or indulging yourself. With just 15 minutes of prep time and an easy-to-follow candy thermometer method, you'll create 64 luscious caramels ideal for snack breaks or special occasions. Wrap each creamy square in wax paper to keep them fresh and shareable!
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Recipe Information
Ingredients
- 1.5 cups Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.5 cup Unsalted butter
- 1 cup Heavy cream
- 0.5 cup Corn syrup
- 0.5 cup Sweetened condensed milk
- 0.5 teaspoon Salt
- 2 teaspoons Anise extract (or licorice extract)
- 5 drops Black food coloring (optional)
Instructions
Line an 8-inch square baking dish with parchment paper, leaving an overhang on two sides for easy removal. Lightly butter the parchment paper and set it aside.
In a heavy-bottomed medium saucepan over medium heat, combine the granulated sugar, brown sugar, unsalted butter, heavy cream, corn syrup, sweetened condensed milk, and salt. Stir gently with a wooden spoon or heatproof spatula until the sugars dissolve and the butter melts.
Increase the heat to medium-high and bring the mixture to a steady boil, stirring occasionally. Clip a candy thermometer to the side of the pan, ensuring the tip is fully submerged in the mixture but not touching the bottom of the pan.
Boil the caramel mixture, stirring frequently, until it reaches 245°F (118°C) on the candy thermometer. This will create a soft yet chewy caramel texture.
Remove the saucepan from the heat and immediately stir in the anise extract and optional black food coloring, mixing thoroughly to incorporate the color and flavor evenly.
Carefully pour the hot caramel mixture into the prepared baking dish, spreading it evenly. Allow the mixture to cool at room temperature for about 2 hours, or until completely set.
Once the caramel is fully set, use the parchment overhang to lift it out of the baking dish. Transfer to a cutting board and cut into 1-inch squares or rectangular pieces using a sharp knife.
Wrap each caramel individually with wax paper or cellophane to prevent sticking, and store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
3692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.5 g | 181% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 1587 mg | 69% | |
| Total Carbohydrate | 608.7 g | 221% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 605.9 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 548 mg | 42% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 710 mg | 15% | |
*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.
