Susie was giving a report on the spice Anise and they were encouraged to bring a food that used their spice to share with the class. Anise tastes like black licorice so this was the perfect recipe. Susie wasn't a big fan but her classmates were ... and I remember it being a big hit in our neighborhood growing up [a very popular neighbor or VT christmas gift :) wrapped in little pieces and put in a red bucket to look like pieces of coal]
Here's the recipe:
1 c. butter or margarine
1 - 14 oz can sweetened condensed milk
1 1/2 c. light corn syrup
1/4 t. salt
2 c. sugar
3/4 t. black food paste coloring
3/4 t. anise oil or anise flavoring
Slowly melt butter in a heavy large pan. Use fork to swirl butter up sides of pan to prevent sugar crystals. When melted, add the rest of the ingredients except food paste and flavoring.
Turn heat to medium-medium high, cook and stir constantly. (Do not cook on high, stir the whole time) Cook to 234 degrees.
Remove from heat; add food paste and flavoring, mix in. Pour into 9 x 13 inch pan that has been buttered.
Let set overnight in a cool place. Cut into squares and wrap in waxed paper.
(* For caramel apples, omit black food past and anise oil and add 2 t. vanilla)
I saw the hint at the bottom and omitted the black coloring and anise oil added a couple teaspoons of vanilla and voila we made Caramel Apples today! Yummy!
A little trip down memory lane ...
When I was little my mom and lots of her friends were in the Junior League of Ogden (UT). It is popular for Junior Leagues to publish cookbooks as a fundraiser for their many community service efforts. I remember when JLO was working on publishing theirs and my mom and her friends were involved in trying, tasting, and selecting the recipes that would eventually be published. Later I had a little job in the office to ship these cookbooks to bookshops all over :) This licorice caramel recipe came from that recipe book as well as many, many others that are our tried and true family favorites.
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