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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 96 |
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I can't think of Christmas without these candies. We always had them at the holidays. You can fine Anise Oil at your local cake decorating supply store. Ingredients:
1 1/2 tsp. butter softened |
3/4 c. water |
2/3 c. light corn syrup |
2 c. sugar |
1 tsp. anise extract |
red food coloring |
2-3 t. powdered sugar |
Directions:
1. Butter an 8 inch square baking pan with 1 1/2 tsp. butter; set aside.
2. In a large heavy saucepan, combine 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.
3. Uncover, cook over medium high heat, without stirring, until a candy thermometer reads 300ยบ (hard crack stage).
4. Hard Crack: The hard-crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup. Syrup dropped into ice water separates into hard, brittle threads that break when bent.
5. The time varys with the cooking temp and size of the pot you are using.
6. Remove from heat, stir in extract and food coloring (keep face away from mixture as odor is very strong).
7. Pour into prepared pan. Using a sharp knife, score into 3/4 inch squares.
8. Cool. Separate into squares, using a sharp knife if necessary.
9. Place powdered sugar in a baking pan, add candy and roll till coated. Brush off excess sugar with a pastry brush.
10. Store at room temperature in an airtight container.
11. Makes about 1 lb. (8 dozen)
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