Ingredients
1-1/2 teaspoons butter, softened3/4 cup water2/3 cup light corn syrup2 cups sugar1 teaspoon anise extractRed food coloring2 to 3 tablespoons confectioners’ sugar
Preparation
Butter an 8-in. square dish with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the 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 the heat; stir in extract and food coloring.
Pour into prepared dish. Using a sharp knife, score into 3/4-in. squares. Cool. Separate into squares, using a sharp knife if necessary. Place confectioners’ sugar in a pan; add candy and roll until coated. Brush off excess sugar with a pastry brush.
Store at room temperature in an airtight container.
