Anise Candy Recipes

ANISE HARD CANDY

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.

ANISE CANDY

Steps:

• 1. Boil sugar, syrup, water and vinegar to hard crack stage (300 degrees on a candy thermometer). Don't Stir!!
• 2. Remove froom fire and stir in oil flavoring and food coloring. This will smoke but it's O.K.
• 3. Pour into a shallow, lightly greased 18 X 12 inch pan.
• 4. When it starts to set make marks to cut into small squares about 1 inch.
• 5. Let harden at room temperature.
• 6. Break into pieces by hand. A kitchen table knife will help break up the larger pieces. Put into an air-tight container. This does not get sticky when cracked and cooled properly.
• 7. May dust with powdered sugar if desired.

ANISE CANDY

Steps:

• Boil sugar, syrup and water until hard crack stage when dipped in cold water.
• Remove from heat; add flavoring and food color; shake pan to mix, do not stir.
• Pour onto a cooking sheet and cut at once.

ANISE GUMDROPS

Steps:

• In a small bowl, sprinkle gelatin over 1/2 cup water; let stand 5 minutes. In a small saucepan, bring sugar and remaining water to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat. Stir in gelatin mixture until gelatin is completely dissolved. Stir in extract., Divide mixture between two small bowls; tint one pink and the other red with food coloring. Transfer to two greased 8x4-in. loaf pans. Refrigerate 30 minutes or until firm., Loosen sides from pan with a knife; turn onto a sugared board. Cut into 1/2-in. cubes; roll in additional sugar. Let stand, uncovered, at room temperature 3-4 hours or until all sides are dry, turning every hour., To Make Ahead: Store candy in a covered container. Refrigerate for up to two weeks., Freezer Option: Freeze candy in an airtight container. To use, thaw, loosely covered, before serving.

ANISE CANDY

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.