 | | Directions |
- Generously grease a 10 x 15 stoneware pan or a jelly roll pan.
- In a saucepan, melt the butter over low heat; and then add the sugar, sweetened condensed milk, corn syrup, and salt. Mix well and cook over medium heat, stirring frequently.
- Cook until the mixture reaches the firm ball stage or until it reaches a temperature of 244 degrees F. Be sure to stir frequently because the mixture will scorch easily.
- Remove from the heat and add the anise extract and coloring paste; mix well. Pour into the greased pan.
- Cool slightly and then quickly flip the pan over onto a greased working surface.
- Allow it to cool just long enough so you can handle it; then cut the caramels to the desired size. Using a greased scissors works well to cut the caramels.
- After cooling completely, wipe off the excess grease with a paper towel and then wrap the caramels in pieces of plastic wrap.
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Prep Time: 1.5 hours
Cook Time: 30 minutes
|  | | Ingredients | | - | | 1 cup butter |
| - | | 2 cups sugar |
| - | | 1 can sweetened condensed milk |
| - | | 1 cup light corn syrup |
| - | | 1/8 teaspoon salt |
| - | | 1 teaspoon anise extract |
| - | | 1/2 teaspoon red or black coloring paste |
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