▢Candy Thermometer ▢Wax or Parchment Paper 6x6 inches for 1 inch squares ▢1 14 oz can Sweetened condensed milk ▢2 cup Sugar ▢1 cup Butter ▢½ teaspoon salt ▢1 ½ cup White Karo Syrup for Cinnamon Caramels ▢1-2 teaspoon cinnamon oil (for Cinnamon Caramel) ▢¾ teaspoon red food coloring make sure it has no taste for Black Licorice Caramels ▢¾ teaspoon black food coloring (for Licorice Caramel) ▢4 teaspoon anise extract
Pour into a 9x13 pan lined with parchment paper. Cool completely before cutting
Caramels wrapped in wrappers and stored in an air tight container or zip-lock bag can stay fresh up to about 3 weeks. You just want to keep them protected from humidity and moisture. Store in pantry or even in your refrigerator!