Recipe by Paula
"This is a mouthwatering candy recipe that is as close to the Callard and Bowser licorice flavored caramels as you can get. I got this recipe from my sister, and once you have a piece, you can't stop eating them!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (14 ounce) can
sweetened condensed milk
black paste food coloring
If you are trying to duplicate Callard & Bowser - this is it exactly! However, after scorching the pan the first time, I had to stir continuously and it took an hour over medium heat to reach the right temp, so be careful with that.
As noted in the recipe, I didn't stir the ingredients and they burned (at a low temp). This was and expensive lesson. The second time, I stirred the entire time and the result was wonderful caramels; though I would recommend using more anise extract than 1 tsp. as the flavor is very mild.
This is my husbands all time favorite candy ever!!! The licorice flavoring is
very subtle - even those who dislike licorice will love this candy. You can also
subsitite the anise flavoring with vanilla if desired.
It is so easy - mix all together, bring to temperature, and then pour in pan to cool -
by morning they are ready to be cut into perfect squares and wrapped in wax
paper. They keep their shape at room temperature.
I cannot say enough good about this recipe!!!! One suggestion I have for a
twist is this: after pouring the caramel into a pan to cool, place Lorna Doone
shortbread cookies all over the to - covering all the caramel. next day, cut
the caramel into perfect squares around each cookie. Then, dip the candy into
melted chocolate - let firm and then you have a homemade twix bar - but better!
Without a doubt this is the very best recipe for licorice. It is soft, chewy and if you use very good anise it is beyond descripton. I use Watkins Anise for best results.
these are scrumptious! so buttery good and rich and creamy but with a hint of licorice taste. Didn't have the paste for coloring so tinted w/red food coloring for the holidays. I heated to 250degrees and they were perfect; not too soft, but nice and chewy without being tacky and sticking to the teeth. I didn't have a high quality extract(used McCormick's) and had it in the cupboard for a couple of years, so I had to use about 2 1/2 tsp of extract so adjust accordingly. Lined the pan w/parchment paper. The only thing I would do differently next time is use a 9x13 pan, as I had to do more cutting of them to get them the desired size. I didn't refrigerate; just let them sit at room temp for a few hours. They are much easier to cut than when they are hard from the fridge. thanks for this wonderful recipe that is a great addition to my holiday trays.
I have never made candy or caramels, so I was nervous to make these, but they turned out so well!!! I can't believe how much they charge for each one of these in the stores when you can make a whole pan this easy!! I don't even like black licorice normally, but my mom made these first and made me try them. I was in love! The 1 tsp extract is mild enough that even if you don't prefer black licorice, you will probably like these. If you want the flavor stronger, add more extract. The last time that I made them, I made it with 1 Tbs, and I thought it was perfect! One of my co-workers husbands loves black licorice, so I made him some, and my co-worker said he liked them so much, he all but wanted to propose to me!!! LOL- he is old enough to be my dad. I have never met someone who has tried these that does not like these. Just watch the thermometer closely- it is critical you take it off the heat exactly when it says to. THANK YOU FOR A GREAT RECIPE!!!!!
I have noticed that the people that have given this recipe lower stars have had some difficulty with the recipe. The main problem that you are having is your heat. After melting your butter and adding the next ingredients, you have to crank the heat up. Sugar has to cook on high heat or it will burn before it melts. Sugar doesn't melt until it hits 225 F (sea-level) so it's going to burn on a low temp before it ever melts. The other thing is once it starts to boil, as tempting as it is, don't stir. (Just like the recipe says) Sugar is hard to work with, so don't give up if you fail a couple of times! I am a culinary student currently in an advanced baking class.
These caramels are really delicoius but they didn't taste very licoricey. I had to use anise oil because I couldn't find anise extract. They were also kinda hard to make if you don't have a candy thermometer. Overall pretty good. *UPDATE*
I made these again for book club, in a microwave and dipped apples in it while it was still warm. Then drizzled them in chocolate and added pecans. As my friend said, "If you could fall in love with food this would be my soulmate."
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
Calories from Fat: 31
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make chewy, satiny-smooth caramel candies from scratch.
See how to make a top-rated caramel corn recipe.
Make these classic cookies to sweeten any occasion.