black licorice caramels
Black licorice is one of those flavors people either worship or fear, and this recipe is for the ones who get it. These are slow cooked black licorice caramels; deep, glossy, and weirdly addictive. You melt real licorice down first (yes, it takes a while), then turn it into a buttery condensed milk caramel that sets into soft, chewy little cubes. The end result tastes like an old world candy shop in the best way: dark, sweet, and unapologetically bold.
What is the history of caramel?
Caramel started as a technique before it became a candy: sugar cooked until it darkens, smells toasted, and stops tasting like plain sweetness. The word itself shows up in Europe by the 1700s tied to caramelized sugar used to flavor custards, sauces, and desserts. But chewy caramel candy didn’t really become a thing until sugar got cheaper and candy making turned industrial in the 1800s, especially in the US where boiled sugar with milk or cream created that softer, richer bite. One of the biggest turning points was Milton Hershey, who built his first success on caramels when he opened the Lancaster Caramel Company in 1886, helping turn caramel into a mass-market obsession long before he became the chocolate guy.
How to make black licorice caramels?
Place black licorice in a large heavy bottomed pot with about 1/2 cup of water. Keep stirring over low heat until the licorice has melted, adding water a few table spoons at a time as it evaporates. This will take about 1-2 hours and you will use about 2-3 cups of water. Once the black licorice has melted stir in sweetened condensed milk, butter, sugar, brown sugar, salt and corn syrup. Simmer over medium heat while stirring frequently until the temperature is 235-240f - about 30 minutes. Remove from heat and stir in vanilla and black food coloring. Line a small cookie sheet with parchment paper And pour the caramel on it. Smooth out the top and let it come to room temperature, then move in the refrigerator for 20 minutes. Meanwhile cut squares from parchment paper to use as wrappers for the candy. Once the caramel has set cut it in cubes and wrap each piece with the parchment paper and twist the ends to secure.
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