Anise Hard Candy


  • 1 1/2 teaspoons butter, softened (NO SUBSTITUTES)
  • 3/4 cup water
  • 2/3 cup light corn syrup
  • 2 cups granulated sugar
  • 1 teaspoon anise extract
  • Red food coloring
  • 2 to 3 tablespoons confectioners' sugar


  1. Butter an 8-inch square baking pan with 1 1/2 teaspoons butter; set aside.
  2. In a large heavy saucepan, combine water, corn syrup and sugar. Bring to a boil over medium-high 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 degrees F (hard crack stage).
  3. Remove from heat; stir in anise extract and food coloring (keep face away from mixture as odor is very strong).
  4. Pour into prepared pan.
  5. Using a sharp knife, score into 3/4-inch squares. Cool.
  6. Separate into squares, using a sharp knife, if necessary.
  7. Place confectioners' sugar in a baking pan; add candy and roll until coated. Brush off excess sugar with a pastry brush.
  8. Store at room temperature in an airtight container.

Yield: about 8 dozen (1 pound)

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