The black caramels also make great Halloween treats-"
Line a 9 x 9 x 2 inch baking pan with foil, extending foil over he edges of the pan. Butter the foil; set aside.
Cook over medium heat, stirring frequently; till candy thermometer registers 244; firm-ball stage. The mixture should boil at a moderate, steady rate over entire surface. Reaching firm-ball stage should take 15 to 20 minutes. (Mixture scorches easily.) Remove from heat; remove candy thermometer from saucepan. Add anise extract and coloring, stir to mix.
Quickly pour candy, without scraping into the buttered-foil-lined pan. Cool for several hours or till firm. Use foil to lift candy out of pan onto cutting board. Peel foil away; discard. With a buttered sharp knife, cut immediately into 1-inch squares; wrap individually in waxed paper., Makes 81 pieces (about 2-3/4 pounds)