Licorice Caramels

Licorice Caramels

40 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    3 h
Recipe by  Paula

“This is a mouthwatering candy recipe that is as close to the Callard and Bowser licorice flavored caramels as you can get. I got this recipe from my sister, and once you have a piece, you can't stop eating them!”

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Adjust Servings

Original recipe yields 64 pieces



  1. Line a 9x9 inch dish with buttered foil.
  2. In a large saucepan over medium heat, melt butter. Stir in sugar, milk, corn syrup and salt. Bring to a boil, stirring frequently. Continue to heat, without stirring, to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in anise and food coloring. Pour into prepared pan. Let cool completely, several hours.
  3. To cut, turn out of pan and peel away foil. Cut with a buttered knife. Wrap pieces in waxed paper or candy wrappers.

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Reviews (40)

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If you are trying to duplicate Callard & Bowser - this is it exactly! However, after scorching the pan the first time, I had to stir continuously and it took an hour over medium heat to reach the right temp, so be careful with that.



This is my husbands all time favorite candy ever!!! The licorice flavoring is very subtle - even those who dislike licorice will love this candy. You can also subsitite the anise flavoring with vanilla if desired. It is so easy - mix all together, bring to temperature, and then pour in pan to cool - by morning they are ready to be cut into perfect squares and wrapped in wax paper. They keep their shape at room temperature. I cannot say enough good about this recipe!!!! One suggestion I have for a twist is this: after pouring the caramel into a pan to cool, place Lorna Doone shortbread cookies all over the to - covering all the caramel. next day, cut the caramel into perfect squares around each cookie. Then, dip the candy into melted chocolate - let firm and then you have a homemade twix bar - but better!



Without a doubt this is the very best recipe for licorice. It is soft, chewy and if you use very good anise it is beyond descripton. I use Watkins Anise for best results.

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Amount Per Serving (64 total)

  • Calories
  • 84 cal
  • 4%
  • Fat
  • 3.4 g
  • 5%
  • Carbs
  • 13.5 g
  • 4%
  • Protein
  • 0.5 g
  • 1%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 36 mg
  • 1%

Based on a 2,000 calorie diet



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