Combine the first 5 ingredients in a heavy saucepan.
Cook over medium heat, stirring constantly until mixture reaches 234 degrees
F on a candy thermometer. (This will take approximately 15 to 20 minutes.) Mixture
will turn from a pale yellow color to a golden brown.
Stir in anise extract and enough black food coloring to make the caramel
a dark black.
Pour mixture into a buttered 9 x 13-inch pan and let cool.
Cut into small squares and wrap each piece in wax paper.