Black Carmels or Homemade Licorice

My friend Janeen shared this delicious licorice... I LOVE LICORICE!  Of course these are not on my to do list, but they may become a once a year family tradition. I called to tell Will about them and he told me that his Grandma Rosie made them and they called them black caramels.  So, it  may be that this family tradition rolls on with love for our candy making heritage!

Linn’s Licorice

2 Sticks butter (real butter- 1 cup)

1 Can sweetened condensed milk

2 Cups sugar                

¼ tsp salt

1 ½ cups light corn syrup

½ bottle anise oil or licorice flavoring (0.23 oz.)

          (I use 1/3 bottle of ¼ oz. Anise Extract)

1 tsp black liqua-gel color

          (Micheal’s - Wilton icing color concentrates paste 1 oz jar with white                            lid- ½ -1 tsp)

Wipe sides of heavy pan with butter. Add milk, corn syrup, salt, sugar and rest of butter.

Stir over med-high heat, constantly to firmball stage. (Approx. 13 min). To test put a dollop in cold water. If it is finished it will not be hard but it will solidify and be firm, not gooey.  Remove from heat. Add anise oil, and color. Pour into 9X13 greased pan. Cool, cut and wrap in wax paper.  Refrigerate for a firmer candy.