2 C. granulated sugar
1 C. light corn syrup
3 C. cream, divided
1/4 C. butter
1/2 tsp. salt
1/2 tsp. oil of anise
Black food coloring
Butter a 13 x 9 x 2-inch cake pan.
Heat sugar and syrup. Slowly add 1 cup cream, stirring until
dissolved. Cook frequently to firm ball stage (238ÂºF). Slowly add
second cup of cream. Repeat heating to firm ball stage. With last
cup of cream, add butter, salt and cook to desired firmness (firm
ball). Remove from heat. Add black food coloring and oil of anise.
Pour into prepared pan and cool. Cut into squares.