• ½ stick of butter, plus extra for greasing the pan
• ½ cup granulated white sugar
• 2 tablespoons molasses
• A dash of salt
• ¼ cup maple syrup
• ¼ cup sweetened condensed milk
• ½ teaspoon black food coloring
• 6 tablespoons cornstarch (can substitute flour)
• ¾ tablespoon licorice extract (can substitute anise extract, which is easier to find)
1. Line a 9” x 9” pan with parchment paper. For easy removal, the paper should be 2 inches higher than the sides of the pan.
2. Spread butter onto the parchment paper.
3. Clip a candy thermometer onto the side of a heavy saucepan. Don’t let the thermometer touch the bottom of the pan.
4. Mix the butter, maple syrup, sugar, condensed milk, salt, and molasses in the saucepan. Bring to a gentle boil, stirring continually to avoid burning the mixture.
5. When the mixture reaches 240°F, remove it from the heat, and stir in the corn starch and black food coloring. When those ingredients are fully mixed, add the licorice extract.
6. Pour the mixture into the 9” x 9” pan, and refrigerate for 30 minutes.
7. Remove the pan from the fridge, remove the candy from the pan, and cut into 1” x 1” squares.