Licorice Caramels

1 cup butter
2 cups sugar
1 1/2 cups light corn syrup
1 can (14 oz) sweetened condensed milk
1/2 t salt
1 1/2 T anise extract
1 t black food coloring
extra butter for greasing foil

Line an 8" square pan with heavy-duty foil and grease with extra butter.  In a heavy saucepan, combine the sugar, corn syrup, sweetened condensed milk, salt and butter; bring to a boil over medium heat.  Cook and stir until a candy thermometer reads 242-244 (firm ball stage). 

Remove from heat, stir in extract and food coloring (keep face away from misture as odor is very strong).  Pour into prepared pan (do not scrape down the sides).  Cool completely before cutting (can cool in the fridge after an hour on the counter).  Lift candy from pan and remove foil.  Cut into pieces and wrap in plastic wrap.

(Originally done by Donna Higbee[?] and altered by Myrna Epperson)