Licorice caramels

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LICORICE CARAMELS
  Categories: Candies
       Yield: 6 servings
  
       1 c  Butter (not margarine)
       2 c  Sugar
      14 oz Can (1-1/4 cups) sweetened
            -condensed milk
       1 c  Light corn syrup
     1/8 ts Salt
       1 ts Anise extract
     1/2 ts Black or red coloring paste
  
   "A mild, unbelievably delicious licorice flavor.
   You'll find black and red paste for coloring these
   candies in specialty and cake-decorating stores. The
   black caramels also make great Halloween treats--"
   
   Line a 9 x 9 x 2 inch baking pan with foil, extending
   foil over he edges of the pan.  Butter the foil; set
   aside.
   
   In a heavy 3 quart saucepan melt the butter over low
   heat.  Add the sugar, sweetened condensed milk, corn
   syrup, and salt; mix well. Carefully clip a candy
   thermometer to side of the pan.
   
   Cook over medium heat, stirring frequently; till candy
   thermometer registers 244; firm-ball stage.  The
   mixture should boil at a moderate, steady rate over
   entire surface.  Reaching firm-ball stage should take
   15 to 20 minutes. (Mixture scorches easily.)  Remove
   from heat; remove candy thermometer from saucepan.
   Add anise extract and coloring, stir to mix.
   
   Quickly pour candy, without scraping into the
   buttered-foil-lined pan. Cool for several hours or
   till firm.  Use foil to lift candy out of pan onto
   cutting board.  Peel foil away; discard.  With a
   buttered sharp knife, cut immediately into 1-inch
   squares; wrap individually in waxed paper.,  Makes 81
   pieces (about 2-3/4 pounds)
   
   To wrap caramels:  Tear off 6-inch strips of waxed
   paper; cut each strip into 4 inch widths, making
   pieces 6 x 4 inches.  Roll caramel in length of paper;
   fold flaps under.  Set caramels into gift boxes with
   flaps underneath.  The caramels will pack neatly and
   stay tightly wrapped.
   
   From:  Better Homes and Gardens 1990 Best-Recipes
   Yearbook Shared By: Pat Stockett
  
 -----