Licorice Caramels

2 squares butter
1 can sweetened condensed milk
2 cups sugar
1 cup Karo syrup
3/4 tsp. anise oil (one .125 fl oz bottle)
black food coloring

Melt butter in large pan on medium heat, spreading it around and a little up the sides.  Add sugar, milk, and Karo syrup.  Cook stirring constantly until soft ball stage (230 degrees on my thermometer).  Cold water test.  Remove from heat.  Stir in oil flavoring and food coloring.  Pour into greased cookie sheet (with edges).  Cut when cooled and wrap in waxed paper or candy wrappers.  Makes about 120 caramels.

Tips:  Cook slowly.  Don't be in a hurry.  I leave the heat on medium the whole time.  Melt the butter before you add the other ingredients.  This helps the sugar dissolve, which prevents gritty caramels.  I use one bottle of oil or 2 bottles if it is not oil but flavoring.  Cold water testing means that you can feel a "skin" on the caramel but it is still "soft" when placed in the cold water.  Enjoy!  We've tried many different flavors and they all taste great.