---------- Recipe via Meal-Master (tm) v8.02
 
      Title: LICORICE CARAMELS
 Categories: Candies
      Yield: 6 servings
 
      1 c  Butter (not margarine)
      2 c  Sugar
     14 oz Can (1-1/4 cups) sweetened
           -condensed milk
      1 c  Light corn syrup
    1/8 ts Salt
      1 ts Anise extract
    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
 
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