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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 300� (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)