Best 2 Black Licorice Caramels Recipes
Indulge your sweet cravings with our delectable Black Licorice Caramels, a symphony of flavors that will transport you to a world of licorice delight. These chewy, soft caramels boast a rich, molasses-like flavor perfectly balanced by a hint of anise, creating an irresistible taste sensation. With just a few simple ingredients and easy-to-follow steps, you can craft these homemade caramels in the comfort of your own kitchen.
Dive into the world of Black Licorice Caramels with our curated collection of three distinct recipes, each offering a unique twist on this classic treat. Discover the classic Black Licorice Caramels, featuring a straightforward blend of sugar, corn syrup, heavy cream, butter, salt, and, of course, black licorice extract, delivering a pure and intense licorice experience. Elevate your caramel-making skills with our Salted Black Licorice Caramels, where a sprinkling of sea salt enhances the flavor profile, creating a delightful interplay of sweet and savory. For a touch of sophistication, try our Black Licorice Caramels with Anise, where the addition of anise extract adds an extra layer of complexity and depth, making these caramels a true gourmet delight.
BLACK LICORICE CARAMELS
I make these every year for Christmas candy and every March for my uncle on his birthday! I get requests for the recipe EVERY time I make these and always have to hide some when I take to family parties so the people who arrive late can have some too! Very easy!
Provided by Amber C.
Categories Candy
Time 26m
Yield 50-60 pieces, 50 serving(s)
Number Of Ingredients 7
Steps:
- In a large heavy pan melt butter on low-med heat; add sweet cond milk, Karo syrup, sugar and salt.
- Place a candy thermometer on side of pan, be careful to not touch bottom of pan.
- Stirring CONSTANTLY, cook on medium heat to 234 degrees.
- Remove from heat.
- Add Anise extract and black food coloring paste.
- Pour into a buttered 9x13" pan.
- Cool and cut into desired pieces.
- Wrap in wax paper.
- It will be gone before ya know it!
- * This caramel is soft and chewy. If you would like it more firm, cook until about 244 degrees. I find that using the brand Karo for the corn syrup works best, because some of the "off" brands contain water in the ingredients*.
SALTED BLACK LICORICE CARAMELS
People who love black licorice will flip for these assertively flavored candies. They'll be not-quite-black without the food coloring but still very cool looking.
Provided by Anna Posey
Categories Bon Appétit Candy Butterscotch/Caramel Winter Anise Molasses Christmas Dessert snack
Yield Makes 24 caramels
Number Of Ingredients 11
Steps:
- Lightly coat an 8 1/2x4 1/2" loaf pan with nonstick spray and line with parchment paper, leaving a 2" overhang on long sides. Lightly coat parchment with nonstick spray. Cook sugar, sweetened condensed milk, molasses, butter, salt, and 3 Tbsp. water in a medium saucepan over medium heat, stirring with a heatproof rubber spatula, until sugar is dissolved, butter is melted, and mixture is smooth. Fit saucepan with thermometer and bring mixture to a boil, stirring constantly and scraping bottom with spatula to keep mixture from burning, until thermometer registers 246°F. Remove pan from heat and stir in anise extract and food coloring, if using, then immediately pour into prepared pan and sprinkle with sea salt. Loosely cover pan with plastic wrap and let sit until caramel is cool and set, at least 2 hours.
- Lift caramel out of pan using parchment overhang. Peel away parchment and cut caramel into a 6x4 grid to make 24 pieces total. Wrap individually in waxed paper or parchment paper.
- Do Ahead
- Caramels can be made 2 days ahead. Store at room temperature in an airtight container.
Tips:
- Use a heavy-bottomed saucepan to prevent the caramel from burning. - Add the corn syrup, water, granulated sugar, and salt to the saucepan and stir until the sugar dissolves. - Bring the mixture to a boil over medium heat, stirring constantly. - Reduce the heat to low and simmer for 5 minutes, or until the mixture reaches 250°F (120°C) on a candy thermometer. - Remove the saucepan from the heat and stir in the butter, vanilla extract, and anise extract. - Pour the caramel mixture into a prepared 8x8 inch baking dish. - Let the caramel cool completely, then cut into 1-inch squares. - Wrap the caramels in wax paper or parchment paper and store them in an airtight container at room temperature for up to 2 weeks.Conclusion:
Black licorice caramels are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual get-together to a special holiday party. With their rich, licorice flavor and chewy texture, these caramels are sure to be a hit with everyone who tries them. So next time you are looking for a sweet and satisfying snack, give these black licorice caramels a try. You won't be disappointed!
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