Name: Licorice Caramels
Ingredients: 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

We can never attach too much importance to the atoning death of Christ. It is the leading fact in the word of God, on which the eyes of our soul ought to be ever fixed. Without the shedding of his blood, there is no remission of sin. It is the cardinal truth on which the whole system of Christianity hinges. Without it the Gospel is an arch without a key-stone, a fair building without a foundation, a solar system without a sun... This, after all, is the master-truth of Scripture, that “Christ died for our sins.” To this let us daily return. On this let us daily feed our souls. Some, like the Greeks of old, may sneer at the doctrine, and call it “foolishness.” But let us never be ashamed to say with Paul, “Be it far from me to boast, except in the cross of our Lord Jesus Christ.” (Gal. 6:14.)

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy		Candies	6	Servings

INGREDIENTS

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

INSTRUCTIONS

"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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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