Salted Black Licorice Caramels Food

SALTED BLACK LICORICE CARAMELS

Steps:

• 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. Lightly coat parchment with nonstick spray. Cook sugar, sweetened condensed milk, molasses, butter, salt, and 3 Tbsp. 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. 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. 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. Loosely cover pan with plastic wrap and let sit until caramel is cool and set, at least 2 hours.
• Lift caramel out of pan using parchment overhang. Peel away parchment and cut caramel into a 6x4 grid to make 24 pieces total. Wrap individually in waxed paper or parchment paper.
• Do Ahead
• Caramels can be made 2 days ahead. Store at room temperature in an airtight container.

BLACK LICORICE CARAMELS

Steps:

• In a large heavy pan melt butter on low-med heat; add sweet cond milk, Karo syrup, sugar and salt.
• Place a candy thermometer on side of pan, be careful to not touch bottom of pan.
• Stirring CONSTANTLY, cook on medium heat to 234 degrees.
• Remove from heat.
• Add Anise extract and black food coloring paste.
• Pour into a buttered 9x13" pan.
• Cool and cut into desired pieces.
• Wrap in wax paper.
• It will be gone before ya know it!
• * This caramel is soft and chewy. If you would like it more firm, cook until about 244 degrees. I find that using the brand Karo for the corn syrup works best, because some of the "off" brands contain water in the ingredients*.

LICORICE CARAMELS

Steps:

• 1. Line an 8" square dish with parchment paper. Butter the parchment paper or spray with cooking spray. Set aside.
• 2. In a heavy saucepan, combine the sugar, corn syrup, milk, butter and salt. Bring to a boil over medium high heat stirring pretty constantly. Insert a candy thermometer, making sure that the thermometer is not touching the bottom of the pan. Continue stirring until the thermometer reaches 244 degrees (firm-ball stage). I have been playing with the degrees to try to find that perfect chew.
• 3. After reaching desired degrees, remove pan from heat and stir in extract and food coloring keeping your face away from the steam as it is very strong when first added. Stir well.
• 4. Pour mixture into prepared pan. Do Not scrape the bottom of the saucepan! Cool completely on a wire rack before cutting.
• 5. Lift parchment paper out of pan and place on cutting board. Cut into desired sizes with a pizza cutter. Wrap each piece in waxed paper. Share and enjoy!

LICORICE CARAMELS

Steps:

• Line a 9-by-9-by-2-inch baking pan with foil, extending foil over edges of pan.
• Butter foil: set aside.
• Melt butter in heavy 3-quart saucepan over low heat.
• Add sugar, sweetened condensed milk, corn syrup and salt, Mix well.
• Carefully clip candy thermometer to side of pan.
• Cook over medium heat, stirring CONSTANTLY until thermometer registers 244F degrees , firm ball stage.
• Reaching firm ball stage should take 15-20 minutes (be careful, mixture scorches easily).
• Remove from heat.
• Remove candy thermometer from saucepan.
• Add anise and color, stir to mix.
• Quickly pour candy without scraping into prepared pan.
• Cool several hours or until firm.
• Use foil to lift and out of pan onto cutting board.
• Peel off and discard foil.
• With buttered sharp knife, cut immediately into one inch squares.
• Wrap individually in waxed paper or plastic wrap.
• Makes 64 pieces, about 2-3/4 pounds.
• NOTE: mixture must be stirred constantly as tiny crystals that form tend to scorch quickly.

SALTED LICORICE

Steps:

• Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.
• In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, licorice, and salt and cook, whisking occasionally, until much of the licorice has melted and the mixture is hot but not boiling, about 20 minutes.
• Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.
• Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn't scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, 2 to 3 minutes.
• Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Let cool, stirring occasionally.
• When the custard has totally cooled, cover the bowl and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard, transfer it to an ice cream maker and spin according to the manufacturer's instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.

LICORICE CARAMELS

Steps:

• Line an 8-in. square dish with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine sugar, corn syrup, milk, salt and remaining butter; cook and stir over medium heat until a candy thermometer reads 244° (firm-ball stage)., Remove from the heat; stir in extract and food coloring. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm. , Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut into 1/4-in. strips. Cut each strip in half lengthwise; cut crosswise into 3 pieces. Wrap individually in waxed paper; twist ends.