See original recipe: http://www.ohsodelicioso.com/...
Cook and stir constantly. (CONSTANTLY) cook in heavy pan until it reaches 240 degrees.
Take off stove and add...
for licorice caramel: 3/4 t anise oil and 3/4 t black food coloring
for cinnamon caramel: 1t cinnamon oil 3/4 t red food coloring (make sure it is no taste)
pour into a 9x13 buttered pan. cool completely before cutting.
Make sure you stir caramels with either a wooden spoon or a spatula that can stand high temps. like papered chef.
Try not to splash on the sides because when you are stirring don't scrape the sides back in there, scrape only the bottom of the pan. If you bring the sugar crystals from the sides of the pan back into your candy it will sugar it and be all crunchy instead of smooth when it is all done.
Put your candy thermometer into the candy after it has boiled for a bit and started to change colors don't drag it around because scraping the metal to metal together can also sugar your candy. ALSO once you put the thermometer in you have to keep it in until it is done, don't take it out and put it back in unless you clean it.
Keep the heat on a med heat and if you start seeing little brown specks in your candy take it off the heat mediately and turn it down. that is the candy scorching.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (54g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 84 (39%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||12 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 26.8mg||8 %|
|Sodium 87.8mg||3 %|
|Potassium 73.1mg||2 %|
|Total Carbohydrate 33.1g||10 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 33.1g|
|Protein 1.6g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 215
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