Recipe - Licorice Chunk Ice Cream

1 cup Butter (not margarine)
2 cup Sugar
14 ounce Can (1One fourth cups) sweetened
condensed milk
1 cup Light corn syrup
1/8 teaspoon Salt
1 teaspoon Anise extract
One half teaspoon Black or red coloring paste

"A mild, unbelievably delicious licorice flavor. You'll find black and red
paste for coloring these candies in specialty and cakedecorating stores.
The black caramels also make great Halloween treats"

Line a 9 x 9 x 2 inch baking pan with foil, extending foil over he edges of
the pan. Butter the foil; set aside.

In a heavy 3 quart saucepan melt the butter over low heat. Add the sugar,
sweetened condensed milk, corn syrup, and salt; mix well. Carefully clip a
candy thermometer to side of the pan.

Cook over medium heat, stirring frequently; till candy thermometer
registers 244; firmball stage. The mixture should boil at a moderate,
steady rate over entire surface. Reaching firmball stage should take 15 to
20 minutes. (Mixture scorches easily.) Remove from heat; remove candy
thermometer from saucepan. Add anise extract and coloring, stir to mix.

Quickly pour candy, without scraping into the butteredfoillined pan. Cool
for several hours or till firm. Use foil to lift candy out of pan onto
cutting board. Peel foil away; discard. With a buttered sharp knife, cut
immediately into 1inch squares; wrap individually in waxed paper., Makes
81 pieces (about 2Three fourths pounds)

To wrap caramels: Tear off 6inch strips of waxed paper; cut each strip
into 4 inch widths, making pieces 6 x 4 inches. Roll caramel in length of
paper; fold flaps under. Set caramels into gift boxes with flaps
underneath. The caramels will pack neatly and stay tightly wrapped.

From: Better Homes and Gardens 1990 BestRecipes Yearbook Shared By: Pat
Stockett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini