Black Licorice Caramels
Chewy and sweet Black Licorice Caramels, perfect for sharing and reminiscent of nostalgic flavors.
Ingredients
Main Ingredients
- 1 cup sugar Granulated sugar
- 1/2 cup corn syrup Light corn syrup
- 1/2 cup heavy cream Heavy whipping cream
- 1/4 cup butter Unsalted butter
- 1/2 teaspoon black licorice extract For flavor
- to taste salt Use as needed
Instructions
Preparation
- Line an 8-inch square baking dish with parchment paper and lightly grease it with butter.
Cooking
- In a medium saucepan over medium heat, combine the sugar, corn syrup, and heavy cream. Stir gently until the sugar dissolves completely.
- Allow the mixture to come to a gentle boil and monitor the temperature; it should reach about 240°F (soft ball stage).
- Carefully stir in the butter, black licorice extract, and a pinch of salt. The mixture will bubble slightly.
- Continue to cook, stirring constantly, until the mixture thickens slightly, about 5 more minutes.
- Quickly pour the hot caramel into the prepared baking dish. Allow it to cool at room temperature for about 1-2 hours or until fully set.
Serving
- Once the caramels have cooled and set, lift them out of the dish using the parchment paper and cut them into squares.
- Wrap individual caramels in wax paper to keep them fresh.
Notes
Store caramels in an airtight container at room temperature for up to two weeks; refrigerate for up to three weeks or freeze for up to three months. Let them sit at room temperature to reheat.