Sunday, November 28, 2010

Licorice Caramels

I had a good candy-making day today. In addition to the licorice caramels, I made a batch of coffee flavoured as well. Tomorrow, I'll try dark chocolate caramels with orange flower water. I hope everyone wants caramels for Christmas...

You Will Need:

1 cup butter
1 cup heavy cream
1 cup whole milk
2 cups granulated sugar
1 cup brown sugar
1 cup light corn syrup
1 1/4 teaspoons anise extract
Black food colouring

In a heavy, large pot, combine everything except the extract and food colouring. Cook, over medium heat stirring regularly to prevent scorching. Cook to 248 degrees F. Remove from heat and stir in extract and colouring. Tip onto a well-buttered 9x11 heatproof dish and let sit until cold. Turn out out, and cut as desired. Wrap tightly in waxed paper.

For Coffee caramels:

Add 1 tablespoon instant coffee to everything else, and after removing from heat, stir in vanilla extract rather than anise.

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