How To Make Black Licorice Caramels

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness while reducing dairy.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

Melt 1 cup of butter in a medium-sized saucepan.

Add 2 cups of sugar and 1 cup of corn syrup to the melted butter.

Rub some cooking oil inside the measuring cup for easy pouring of corn syrup.

On medium heat, bring the mixture to a boil while stirring constantly.

If the mixture develops brown flecks, don't worry; it won't affect the taste.

Reduce the heat to low and let it simmer.

Clip on a candy thermometer and cook until it reaches 245°F (firm ball stage).

Check the candy using the cold water method for desired consistency after about 20 minutes.

Once it reaches the right temperature, remove from heat and take out the candy thermometer.

Add a little sea salt and about half a teaspoon of black food coloring, adjusting as needed for darkness.

Generously grease an 8 or 9 inch square pan with cooking oil.

Pour the caramel mixture into the greased pan and let it cool for a few hours until firm.

Once cooled, pop the caramel out of the pan and cut into squares (96 pieces shown).

Wrap each square individually with wax paper or any type of candy wrapper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens