Licorice Caramel Candy

1. 1

   Line an 8-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.

2. 2

   In a heavy Dutch oven, combine the sugar, 1-1/2 cups cream and corn syrup. Bring to a boil over medium heat; stirring constantly. Cook and stir until a candy thermometer reads 234u00b0 (soft-ball stage). Gradually add remaining cream; return to a boil, stirring constantly, until a candy thermometer reads 248u00b0 (firm-ball stage).

3. 3

   Remove from the heat; stir in extract and food coloring. Pour into prepared pan (do not scrape pan). Cool completely before cutting. Store in an airtight container in the refrigerator.

* Per serving · 4 servings · Values may vary.

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