Anise Hard Candy
Making this old-fashioned hard candy has become an annual Christmas project for all types of people.

1-1/2 teaspoons butter (no substitutes), softened
3/4 cup water
2/3 cup light corn syrup
2 cups sugar
1 teaspoon anise extract
Red food coloring
2 to 3 tablespoons confectioners' sugar

Butter an 8-in. square baking pan with 1-1/2 teaspoons butter; set aside. 
In a large heavy saucepan, combine water, corn syrup and sugar. 
Bring to a boil over medium heat, stirring occasionally. 
Cover and cook for 3 minutes to dissolve any sugar crystals. 
Uncover; cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). 
Remove from the heat; stir in extract and food coloring (keep face away from mixture as order is very strong). 
Pour into prepared pan. 
Using a sharp knife, score into 3/4-in. squares. 
Cool. 
Separate into squares, using a sharp knife if necessary. 
Place confectioner sugar in a baking pan add candy and roll until coated. 
Brush off excess sugar with a pastry brush. 
Store at room temperature in an airtight container. 
Makes about 1 pound (about 8 dozen).

Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; 
the thermometer should read 212°. 
Adjust your recipe temperature up or down based on your test.