If you like black licorice and caramel, you’ll love these. The initial bite reveals the sharp taste of anise that soon mellows to a sweet caramel with just the faintest hint of coconut. Uhmmm, please excuse me while I go grab another one….These will be fine if stored on the counter for a day or two, but after that should be kept in the fridge. Bring to room temperature before serving. 

What you’ll need:

½ cup butter

½ cup corn syrup

1 cup sugar

¼ cup molasses

½ cup sweetened condensed milk

1/8 teaspoon salt

¼ cup brown rice flour

¼ cup tapioca starch

¼ cup coconut flour

½ teaspoon xanthan gum

1 + ½ tablespoon anise extract

Optional: Black food colouring

What you’ll do:

Line a square baking dish with greased parchment.

In small bowl, combine rice flour, tapioca starch, coconut flour, and xanthan gum.

Put first 6 ingredients into a pot and heat on high stirring constantly until they reach 265 degrees.

Remove pot from heat and stir in flour mixture and 1 Tablespoon of anise extract. Add food colouring if using.

Pour into square cake pan and place in fridge for 30 minutes.

Once firm, remove cake pan from fridge and invert over a large cutting board to remove candy. Peel the parchment off of the top of the candy and using a large, sharp knife cut into squares.

Place squares of candy in a lidded bowl and drizzle with ½ tablespoon of anise extract. Cover and shake to coat all the pieces.

Like this? You might also enjoy these other gf and me recipes:

Ferraro Rocher copy cat recipe

caramel bars

double coconut delight

Photo credit gf and me 2014