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Author Notes: Recipe adapted and scaled down from Saveur magazine. —DessertForTwo
Makes 20 pieces
- 4 tablespoons unsalted butter, plus extra for greasing the pan
- 1/2 cup granulated sugar
- 1/4 cup dark corn syrup
- 1/4 cup sweetened condensed milk
- 2 tablespoons molasses (use blackstrap for the strongest flavor)
- Pinch of kosher salt
- 6 tablespoons whole-wheat flour
- 1/2 teaspoon black food coloring gel
- 3/4 tablespoon anise extract (use 1 tablespoon for a stronger flavor)
- Line a 9 x by 5 x by 3-inch bread loaf pan with parchment paper, leaving excess to form handles for easy removal.
- Grease the parchment paper with extra butter.
- Clip a (calibrated) candy thermometer to the side of a heavy 2-quart saucepan, being sure that the gauge is not resting directly on the bottom of the pan.
- Add the butter, sugar, corn syrup, condensed milk, molasses, and salt. Turn the heat to medium and bring to a gentle boil. Stir the mixture frequently to prevent scorching in the corners.
- Once the mixture reaches 240° F, remove it from the heat, and immediately stir in the flour and black food gel. Once they're fully incorporated, stir in the anise extract.
- Pour the mixture into the buttered loaf pan and let it set in the fridge for 30 minutes.
- Remove from the pan, and either dice it into squares or slice it into ropes and twist.
- This recipe is a Community Pick!
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