Anise Hard Candy

Instructions

1. Prepare a baking sheet by lining it with parchment paper and dusting it lightly with confectioners' sugar. Set aside.

2. In a medium saucepan, combine the granulated sugar, water, and corn syrup. Stir gently to combine.

3. Place the saucepan over medium-high heat and attach a candy thermometer to the side of the pan. Cook the mixture, without stirring, until it reaches 300°F (hard crack stage).

4. Once the mixture reaches the desired temperature, remove the saucepan from the heat and stir in the anise extract and black food coloring, if using, until well combined.

5. Carefully pour the hot candy mixture onto the prepared baking sheet. Allow it to cool for a few minutes until it is firm enough to handle but still pliable.

6. Using a sharp knife or kitchen shears, cut the candy into small squares or rectangles. Dust each piece lightly with confectioners' sugar to prevent sticking.

7. Allow the candies to cool completely at room temperature until they are firm and no longer tacky.

8. Once the candies have hardened, transfer them to an airtight container or package them in decorative bags or jars for gifting.