ANISE HARD CANDY RECIPE: HOW TO MAKE IT - TASTE OF HOME
I love to make anise recipes, and this flavorful candy is one of my favorites. Oftentimes I'll wrap up pieces in plastic wrap to share with friends. —Bea Aubry, Dubuque, Iowa
Provided by Taste of Home
Categories Desserts
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield about 8-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes or until sugar is dissolved. Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in extract and food coloring (if using anise oil, keep face away from mixture as the aroma will be very strong). Pour into a buttered 13-in. x 9-in. pan. When cooled slightly but not hardened, cut into 1-in. squares. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 49 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 8mg sodium, CarbohydrateContent 13g carbohydrate (11g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
ANISE CANDY RECIPE: HOW TO MAKE IT - TASTE OF HOME
Making this old-fashioned anise candy has become an annual Christmas project for me since I first prepared this recipe at the home of a friend who made candy for a shop. To vary the recipe a little, you can substitute peppermint extract for the anise and green food coloring for red.—Jobyna Carpenter, Poulsbo, Washington
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield about 1 pound (about 8 dozen).
Number Of Ingredients 7
Steps:
- Butter an 8-in. square dish with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the water, corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve any sugar crystals., Uncover; cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in extract and food coloring. , Pour into prepared dish. Using a sharp knife, score into 3/4-in. squares. Cool. Separate into squares, using a sharp knife if necessary. Place confectioners' sugar in a pan; add candy and roll until coated. Brush off excess sugar with a pastry brush. , Store at room temperature in an airtight container.
Nutrition Facts : Calories 48 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 7mg sodium, CarbohydrateContent 12g carbohydrate (11g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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