Salted Black Licorice Caramels
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Lightly coat an 8 1/2x4 1/2" loaf pan with nonstick spray and line with parchment paper, leaving a 2" overhang on long sides
2
Lightly coat parchment with nonstick spray
3
Cook sugar, sweetened condensed milk, molasses, butter, salt, and 3 Tbsp
4
Water in a medium saucepan over medium heat, stirring with a heatproof rubber spatula, until sugar is dissolved, butter is melted, and mixture is smooth
5
Fit saucepan with thermometer and bring mixture to a boil, stirring constantly and scraping bottom with spatula to keep mixture from burning, until thermometer registers 246°F
6
Remove pan from heat and stir in anise extract and food coloring, if using, then immediately pour into prepared pan and sprinkle with sea salt
7
Loosely cover pan with plastic wrap and let sit until caramel is cool and set, at least 2 hours
8
Lift caramel out of pan using parchment overhang
9
Peel away parchment and cut caramel into a 6x4 grid to make 24 pieces total
10
Wrap individually in waxed paper or parchment paper
11
Lightly coat an 8 1/2x4 1/2" loaf pan with nonstick spray and line with parchment paper, leaving a 2" overhang on long sides
12
Lightly coat parchment with nonstick spray
13
Cook sugar, sweetened condensed milk, molasses, butter, salt, and 3 Tbsp
14
Water in a medium saucepan over medium heat, stirring with a heatproof rubber spatula, until sugar is dissolved, butter is melted, and mixture is smooth
15
Fit saucepan with thermometer and bring mixture to a boil, stirring constantly and scraping bottom with spatula to keep mixture from burning, until thermometer registers 246°F
16
Remove pan from heat and stir in anise extract and food coloring, if using, then immediately pour into prepared pan and sprinkle with sea salt
17
Loosely cover pan with plastic wrap and let sit until caramel is cool and set, at least 2 hours
18
Lift caramel out of pan using parchment overhang
19
Peel away parchment and cut caramel into a 6x4 grid to make 24 pieces total
20
Wrap individually in waxed paper or parchment paper
21
Do Ahead Caramels can be made 2 days ahead
22
Store at room temperature in an airtight container
23
Caramels can be made 2 days ahead
24
Store at room temperature in an airtight container