2 c. cane sugar
1 1/2 c. Lyles Golden Syrup
1 c. sweetened -condensed milk
1 c. butter
dash of salt
1 Tbsp. anise oil or about 2 to 3 Tbsp. anise extract
Cook at 232 degrees. Stir constantly. Do not wash sides of pan down. Pour into greased 9 x 13-inch pan. Cool in refrigerator. Cut into bite size pieces and wrap in waxed paper.
1 cup (1/4 liter) granulated sugar
1/4 cup (50 ml) brown sugar
1/4 cup (50 ml) water
1/4 cup (50 ml) lyles golden syrup
1/4 tsp (1 ml) anise extract or pulverized anise seeds
Put the sugars, water and syrup into a pot, set the pot over medium heat and stir. When the batch has boiled for the first time, wash the sugar crystals down from the sides of the pot. Put the thermometer in the pot and cook without stirring to 290F (143C) [soft crack stage]. Take the pot from the heat and add the anise flavouring and stir them in gently.
With a teaspoon, drop round patties about the size of quarters onto a greased baking sheet. If the candy in the pot gets too firm for spooning, reheat it gently until it softens. Cool the drops completely but not in the refrigerator or the pieces will stick. Wrap the drops individually in wax paper or cellophane.
You can buy both the Lyle's Golden Syrup and the Organic Anise Extract at the Marina Market.