Comments on: Black Licorice Caramels

By: Fritzie

Fritzie — Sat, 29 Jun 2024 06:44:20 +0000

In reply to Shaw R. I never use food coloring i mine. That's one of the nice things about making your own!

By: Tiffany

Tiffany — Sun, 03 Dec 2023 13:40:40 +0000

These are THE BEST black licorice caramels I’ve ever tasted. I was skeptical about the large amount of anise oil, and a little concerned when the fumes were so strong they stung my nose, but I just tasted the finished candy this morning and WOW. Absolutely perfect strong creamy licorice flavor. Definitely make the recipe as-is. I’m in Salt Lake City, as well, and heated to 235. A few tricks I do to avoid crystalization are using a wooden spoon (avoid “shocking” the syrup with cold temperatures), scraping the sides of the pan with a spatula to get rid of any undissolved crystals, using a copper or copper bottom pot to keep temperatures as even as possible, and (most importantly) avoid stirring when the caramel is cooling.

By: Judy Kondrup

Judy Kondrup — Thu, 16 Feb 2023 18:17:36 +0000

These are amazing!! I just made these for the first time. Definitely a keeper!!

By: Ollie

Ollie — Sat, 24 Dec 2022 03:10:36 +0000

In reply to Norma.

Hello,

I have been making these for years….I simply butter a 9X13 and have never had any problems. I tried the buttered foil and all of the licorice stuck.

By: Melissa Griffiths

Melissa Griffiths — Thu, 03 Nov 2022 01:56:23 +0000

In reply to Judy Kondrup. It's an oil and you'll love the flavor!

By: Melissa Griffiths

Melissa Griffiths — Thu, 03 Nov 2022 01:55:10 +0000

In reply to Gaylene. Yep, that's how much I use and love it, feel free to use less if you prefer.

By: Judy Kondrup

Judy Kondrup — Wed, 02 Nov 2022 19:43:11 +0000

I want to make these! Just wondering – is it anise OIL or EXTRACT? One recipe I saw said to use only 1/4 tsp. Oil to sub for 1 tsp. Extract.

By: Gaylene

Gaylene — Thu, 13 Oct 2022 01:25:21 +0000

Do you really use a tablespoon and a half of anise oil? It’s my understanding that is a lot stronger than anise extract, and most recipes I’m seeing say to use one or two TEASPOONS of extract.

By: Barbara Schieving

Barbara Schieving — Thu, 29 Jul 2021 10:35:02 +0000

In reply to Shaw R. You could definitely make them without the food coloring. They would be a caramel color.

By: Shaw R

Shaw R — Thu, 29 Jul 2021 05:18:13 +0000

What color would they be without the food coloring? I tend to have allergies to food coloring so would probably try to make them without.