Salted Black Licorice Caramels

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   ["Lightly coat an 8 1/2x4 1/2"" loaf pan with nonstick spray and line with parchment paper, leaving a 2"" overhang on long sides. Lightly coat parchment with nonstick spray. Cook sugar, sweetened condensed milk, molasses, butter, salt, and 3 Tbsp. water in a medium saucepan over medium heat, stirring with a heatproof rubber spatula, until sugar is dissolved, butter is melted, and mixture is smooth. Fit saucepan with thermometer and bring mixture to a boil, stirring constantly and scraping bottom with spatula to keep mixture from burning, until thermometer registers 246u00b0F. Remove pan from heat and stir in anise extract and food coloring, if using, then immediately pour into prepared pan and sprinkle with sea salt. Loosely cover pan with plastic wrap and let sit until caramel is cool and set, at least 2 hours.", "Lift caramel out of pan using parchment overhang. Peel away parchment and cut caramel into a 6x4 grid to make 24 pieces total. Wrap individually in waxed paper or parchment paper.", "Caramels can be made 2 days ahead. Store at room temperature in an airtight container."]

* Per serving · 4 servings · Values may vary.

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