Anise oil candy

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Nutritional Info
  • Servings Per Recipe: 190
  • Amount Per Serving
  • Calories: 20.1
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 4.2 mg
  • Total Carbs: 5.4 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.0 g

View full nutritional breakdown of Anise oil candy calories by ingredient
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Introduction

This is a recipe for Old Fashioned Anise Oil Candy that my grandmother taught me how to make. This is a recipe for Old Fashioned Anise Oil Candy that my grandmother taught me how to make.
Number of Servings: 190

Ingredients

    2.5 cup Granulated Sugar
    2 cup Light Corn Syrup
    1 tsp Anise Oil Extract (by ICEWHISPER)
    1 tsp food color (optional)

Tips

Tips are included in the recipe. Mainly be patient, don't walk away from it, and if you have a grandmother that can show you who the first time, I strongly recommend it.


Directions

1. Spray a medium to large (depending on how thick you want it) lipped cookie sheet with oil.

2. In a heavy sauce pan, stir together sugar and corn syrup. Heat over medium high heat until it reaches the hard crack stage on a candy thermometer. Test by dipping in a spoon then dribbling the hot syrup into ice water. You should hear it crackle. Test it by biting it between front teeth to make sure it is not sticking to your teeth. (If it is sticky, pull your teeth apart carefully or it will take fillings with it.) Syrup should be pail yellow.

3. Remove from heat. Once the bubbling stops, add the anise oil and food color. Stir vigorously. Be careful of the steam.

4. Immediately pour onto oiled cookie sheet. Spread as thin as possible as quickly as possible.

5. Cool for several minutes until knife marks stay when dragged across it. Score with a butter knife at 1/2 to 1 in intervals in both directions making a grid. Cool completely.

6. On another cookie sheet or counter top, sprinkle about 1/2 cup of powdered sugar or as little as you need. Invert pan onto candy. Break candy along score marks by tapping it with the heavy end of a butter knife. Toss in the remaining powdered sugar to keep it from sticking to itself.

7. Store in an air tight container. I got about nine - 1/4 lb. bags from one recipe. Give most away for Christmas or you'll be eating it until Easter, not that that would be a bad thing.

8. Soak pans, spoon, etc. in hot soapy water to get remaining candy off. Be patient.

Serving Size: Makes about 200 1/2 x 1/2 in or so pieces

Number of Servings: 190

Recipe submitted by SparkPeople user APIONEK.

TAGS:  Desserts |

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