Licorice Caramels

Licorice Caramels

• 2 Cups Sugar
• 1 Cup Butter
• 1 Can Eagle Brand Milk
• 1/2 Tsp Salt
• 1/2 tsp anise oil
• 1/2 tsp black food paste
• 1 3/4 cups White karo syrup

Combine sugar, butter, milk salt and white Karo syrup and cook to 248 degrees, stirring constantly. Remove from heat, then add 1 tsp. anise oil and 1/2 tsp black food paste and stir until blended. Pour into 9x13 buttered pan. Cool for at least two hours or refrigerate until firm.

Update to recipe: After licorice carmel has cooled, flip carmel out onto a cutting board and cut into desired sizes, then wrap individually in wax paper or candy foil. (Note: you may cut carmel in pan but it is easier to cut on a cutting board).

---

Chocolate Carmels

• 2 cups sugar
• 3/4 cup white karyo syrup
• 1/8 tsp salt
• 3 or 4 squares unsweetened chocolate or 9 tbsp coco
• 2 cups cream (divided)
• 1 tsp vanilla
• 1/2 to 3/4 cup chopped nuts (optional)

Combine sugar, syrup, salt, chocolate and 1 cup cream in large sauce pan. Stir mixture constantly until mixture comes to a boil. Gradually add remaining cream so boiling doesn’t stop. Cook to firm ball stage or 248 degrees. Remove from heat and add vanilla and nuts. Pour into a well buttered 9x13 pan to cool. After chocolate carmel has cooled, flip carmel out onto a cutting board and cut into desired sizes, then wrap individually in wax paper or candy foil. (Note: you may cut carmel in pan but it is easier to cut on a cutting board).

   Watch the Video

 

  RECIPE SUBMISSION

Please use the main website contact form to submit a recipe, thank you.