These homemade Black Licorice Caramels are rich, buttery, and satisfyingly chewy. A touch of anise-like licorice flavor blended into classic caramel, with a hint of salt and black food coloring for dramatic presentation, creates a candy that surprises—often converting skeptics into fans. They make thoughtful gifts, seasonal party treats, or a special indulgence at home.
Black Licorice Caramels
If you think you don’t like black licorice, read on. The anise-forward extract used here is subtle when combined with buttery caramel, creating a complex flavor profile rather than an overpowering candy. The texture is soft and chewy, and the black color makes these caramels especially festive for Halloween or themed gift boxes.
The recipe is straightforward and forgiving if you follow the temperature guidance or the cold-water soft-ball test. Below you’ll find the ingredient amounts, clear step-by-step instructions, common troubleshooting answers, storage advice, and tips to make the process easier and more reliable.
Ingredients (yields about 24 caramels)
- 1 cup (2 sticks) unsalted butter — if using salted butter, reduce added salt to 1/8 teaspoon.
- 1 cup granulated sugar.
- 1 cup light brown sugar, packed.
- 1 cup Karo syrup (light corn syrup) — helps prevent sugar crystallization and keeps texture smooth.
- 1 (14 oz) can sweetened condensed milk — do not substitute with heavy cream or evaporated milk.
- 1/4 teaspoon salt (adjust if using salted butter).
- 1 teaspoon vanilla extract.
- 1 teaspoon black licorice extract (or anise extract) — provides the characteristic licorice note.
- 1/2 teaspoon black gel or paste food coloring — gel/paste is preferred because it adds less water.
How to Make Black Licorice Caramels
- Prepare a 9″ x 13″ baking dish by greasing it well with butter. Avoid nonstick cooking sprays, which can affect flavor.
- In a large, heavy-bottomed nonstick pot combine butter, granulated sugar, brown sugar, Karo syrup, sweetened condensed milk, and salt. Heat over medium, stirring until the butter melts and the sugars dissolve.
- Bring the mixture to a steady boil. Stir constantly and cook until the caramel reaches 240°F (the soft-ball stage) on a candy thermometer. If you don’t have a thermometer, use the cold-water test: drop a spoonful into cold water and it should form a soft, pliable ball.
- Immediately remove the pot from the heat. Stir in vanilla extract, black licorice (anise) extract, and black food coloring until evenly combined. Work quickly so the color and flavor distribute before the mixture begins to set.
- Pour the caramel into the prepared baking dish, smoothing the top if needed. Let cool at room temperature until fully set, at least 2 hours. For faster cooling, refrigerate, but allow to come back toward room temperature before cutting for cleaner edges.
- Once set, turn the caramel slab out onto a cutting board and cut into bite-sized pieces. Wrap individual caramels in small squares of wax paper and twist the ends to seal.
Frequently Asked Questions
Typically about 2 hours, but cooling time depends on kitchen temperature and pan thickness. Thicker slabs take longer.
What if I don’t have a candy thermometer?
Use the cold-water soft-ball test: drop a small amount of hot caramel into a bowl of cold water. If you can gather it into a soft, pliable ball with your fingers, it’s ready. If it dissolves or runs, keep cooking.
Why are my caramels too soft?
Soft caramels usually mean the mixture didn’t reach the correct temperature. Cook until 240°F (soft-ball), or until the soft-ball test passes. Undercooked sugar won’t set properly.
How should I wrap the caramels?
Cut into small pieces and wrap each in wax paper squares, twisting the ends tightly. Leave enough paper on each side to twist securely so candies don’t unwrap.
Recipe Tips
- Use a heavy, nonstick or well-seasoned pot to prevent sticking and scorching.
- Stir regularly and scrape the bottom and sides of the pot to avoid localized burning. A square-edged wooden spoon helps get into corners.
- Keep stirring until you reach the target temperature—do not walk away while it’s boiling.
- Butter the pan instead of spraying it. Butter adds flavor and helps the caramel release cleanly.
- If you plan to dip pieces in chocolate, chill cut caramels in the fridge for at least 15 minutes so they hold their shape while dipping.
Storing Instructions
- Room temperature: Store wrapped caramels in an airtight container for up to 2 weeks.
- Freezer: Freeze wrapped caramels for up to 2 months. Thaw in the refrigerator or at room temperature before serving.
Nutrition (per piece, approximate)
- Calories: 228 kcal
- Carbohydrates: 37 g (sugars: 37 g)
- Fat: 9 g (saturated fat: 5 g)
- Protein: 1 g
- Sodium: 124 mg
Disclaimer: Nutritional values are estimates calculated with a third-party tool and should be used only as a guide.
More Homemade Candy Recipes
- Peanut Brittle
- Divinity
- Jello Divinity Candy
- Turtles Candy
- Peppermint Patties
- White Chocolate Ornaments
- Mint Chocolate Dipped Oreos
- Cinnamon Caramel Candy
- Caramel and Chocolate Pretzels
- Rolo Pretzel Bites
This recipe uses anise or black licorice extract for flavor and black gel coloring for dramatic appearance. The resulting candies are buttery, soft, and easy to make—perfect for gifting or serving at parties.