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Anise Hard Candy




Source of Recipe


Florentine


List of Ingredients




1 1/2 tsp. butter (no substitutes) softened
3/4 C. water
2/3 C. light corn syrup
2 C. sugar
1 tsp. anise extract
red food coloring
2-3 T. powdered sugar

Recipe



Butter an 8 inch square baking pan with 1 1/2 tsp. butter; set aside.
In a large heavy saucepan, combine 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 300º (hard crack stage).
Remove from heat, stir in extract and food coloring (keep face away from mixture as odor is very strong).
Pour into prepared pan.
Using a sharp knife, score into 3/4 inch squares.
Cool. Separate into squares, using a sharp knife if necessary.
Place powdered sugar in a baking pan, add candy and roll till coated. Brush off excess sugar with a pastry brush.
Store at room temperature in an airtight container.
Makes about 1 lb. (8 dozen)