YIELD Makes about 1-1/2 pounds

Cookies anyone? Check out these tips for making Christmas cookies.

INGREDIENTS

2 cups sugar
3/4 cup light corn syrup
1/2 cup water
1 teaspoon anise extract
1/2 teaspoon black paste food coloring

PREPARATION:

  1. Line 8-inch square baking pan with foil, extending edges over sides of pan. Lightly grease foil with butter; set aside. Measure sugar, corn syrup and water into heavy 2-quart saucepan. Stir over medium-low heat until sugar is dissolved and mixture comes to a boil, being careful not to splash sugar mixture on side of pan. Carefully clip candy thermometer to side of pan (do not let bulb touch bottom of pan). Cook about 15 minutes until thermometer registers 290°F, without stirring. Immediately remove from heat. Stir in anise extract and food coloring. Pour mixture into prepared pan. Cool completely.
  2. Lift candy out of pan using foil; remove foil. Place candy between 2 layers of heavy-duty foil. Pound with mallet to break candy into 1- to 2-inch pieces.
This recipe appears in: Christmas

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