Ingredients
1-1/2 teaspoons butter2 cups sugar3 cups heavy whipping cream, divided1-1/3 cups light corn syrup2 teaspoons anise extract1/4 to 1/2 teaspoon red paste food coloring
Preparation
Line an 8-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.
In a heavy Dutch oven, combine the sugar, 1-1/2 cups cream and corn syrup. Bring to a boil over medium heat; stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Gradually add remaining cream; return to a boil, stirring constantly, until a candy thermometer reads 248° (firm-ball stage).
Remove from the heat; stir in extract and food coloring. Pour into prepared pan (do not scrape pan). Cool completely before cutting. Store in an airtight container in the refrigerator.
