Salty Licorice, Mark 1
1 cup (2 sticks) butter
1 1/2 cups granulated sugar
1 cup dark corn syrup
1/2 cup molasses
14 oz. can (10 fl. oz.) sweetened condensed milk
1/4 tsp kosher salt
2 Tbsp sal ammoniac (food-grade ammonium chloride crystals)
2 1/2 Tbsp anise extract
1 tsp black food coloring
Line an 8x8" baking pan with greased parchment paper.
In a large saucepan, bring butter, sugar, corn syrup, condensed milk, molasses, and kosher salt to a boil over medium heat.
Once the temperature reaches 245° F on a candy thermometer, remove from heat and stir in sal ammoniac, anise extract, and food coloring.
Pour into prepared pan.
Let stand for 30 minutes, then chill in refrigerator for 6-8 hours.
Invert pan onto a cutting board and cut into desired pieces.
Store in an airtight container in the fridge for up to 1 week. To soften, let sit at room temperature before serving.