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Licorice Caramels

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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