Reviewed: May 11, 2012

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.

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Reviewer:

mdyer

Reviewed: Jan. 25, 2012

I tried this for the first time after reading quite a few reviews. Here is what I did and some suggestions. I did not use foil, I sprayed the pan with "Pam" butter spray. When it was cool I just flipped it over onto a cutting board and it came out in one piece. I used a pizza cutter with "Pam" butter version on it in order to cut it. I first tried the teaspoon and thought it did not have enough licorice taste so I used a Tablespoon on the next batch. That was much better, but even though I used Watkins brand anise extract, I am going to do another batch using Anise oil, hoping that will have the "staying power" I am looking for. What I find with the extract is that the first few moments in your mouth it is exactly as I remember "Callard and Bowser", but then loses some of the flavor and tastes like a caramel. I highly recommend this recipe to anyone who was a fan of the old licorice from C&B. It is very easy. I never use a thermometer, I get it to a boiling stage then set a timer for 6 minutes, and I stir constantly. After 6 minutes of boiling I take it off the heat and add the anise and coloring. Hope this helps!!

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Reviewer:

Suse

Reviewed: Jan. 14, 2012

SSSSOOOOO GOOD!

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Reviewer:

caroleliza74

Reviewed: Jan. 1, 2012

This is DELICIOUS! I *just* made it for the first time, and it was SO EASY! Since there's corn syrup in it as a stabilizer, you *can* stir the entire time it's bubbling and being brought to temperature -- I did, and it's as silky and smooth as it should be; the corn syrup prevents it from crystalizing and being gritty. Also, I added 1 Tbs. of McCormick Anise extract and still would have liked more (I like it strong). I poured it out into a parchment-lined 10X15 rectangular glass baking dish but should probably have gone with a 9 X13, as it's pretty thin. I think I would have preferred also for it to be less firm, but that's just personal preference; the recipe, as is, is PERFECT - exactly the right consistency for caramels! I will make this recipe again and again, and I'm even thinking about using different flavorings just to change it up from time to time. Thank you for sharing this super-easy, super-yummy recipe! LOVE IT! Five stars! :D

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Reviewer:

Kristen

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

Reviewed: Dec. 25, 2011

I love this recipe! I accidentally cooked my first batch too long and was going to throw it out but instead I broke it up and gave it as "coal" to select friends at Christmas. Even that was a hit.

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Reviewer:

Subu

Reviewed: Dec. 16, 2011

I don't know what I did wrong, but I followed this recipe exactly and my caramel turned out too hard and it is granual from the sugar. I will not be making this again.

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Reviewer:

Kara

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Nov. 22, 2011

FABULOUS RECIPE!! Thank you sooo much. I was looking to duplicate the licorice caramels my grandmother used to get from Fannie May, and with a full ounce of anise extract, I nailed it! Also, I put a little in a dish before adding the anise and black coloring, and the caramel is DELISH! Making a batch of those now. :)

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Reviewer:

MotherEarth88

Reviewed: Oct. 31, 2011

Two words: Oh yeah! Fabulous. I reduced the recipe to 32 servings for my first attempt, added another fat tsp of anise extract, and followed directions. Stirred the entire way through to protect from burning and ...wow. I thank you so much. I tried Walkers in England and you know? These are so much nicer as the are home made. Kudos!

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Reviewer:

FairBecca

Reviewed: Oct. 26, 2011

loved it, cannot find Callard & Bowser much now.

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Reviewer:

L Gold

Cooking Level: Intermediate

Reviewed: Apr. 15, 2011

Tasty. I just made this recipe in the microwave. I just cooked for a minute at a time, over and over, until it hit the "firm ball" stage, which I think I hit pretty well. Here's what I'll do differently next time: 1. Make only half the recipe - unless I'm planning on giving most of it away. It make a LOT! 2. Use more black paste food coloring. I used about 1/4 teaspoon, and it made it a dark brown. 3. Use even more anise flavoring. I doubled it (I put in 1/2 teaspoon of anise oil, which is the equivalent of 2 teaspoons anise extract) but I think adding even more would be better. I skipped the aluminum foil based on recommendations, and didn't need it at all.

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