- Large pot
- Candy thermometer
- Jelly roll pan (well greased, NEVER use glass!)
- Pizza cutter
- Waxed paper
- 4 cups sugar (plus extra for sprinkling the candy)
- 2 cups white corn syrup
- 1 cup hot water
- 1 teaspoon oil of anise
- 1 teaspoon red food coloring
Combine the sugar, syrup, and water in the pot with your candy thermometer inserted. Stirring constantly, bring to a boil until 300 degrees, the hard crack stage.
Add the anise oil or extract and the food coloring. Beware that this will sputter a bit- wear an apron to prevent staining. Pour into a well greased jelly roll pan.
Lift the candy out of the pan and onto waxed paper. Break into smaller pieces. Store in an airtight container.