terrible; very bad recipe link

Several years ago I innocently attended a Relief Society meeting (our church's women's organization) and Amy taught us how to make licorice caramels. I hesitated to even taste them since I despise black licorice. I LOVED them. I crave them. I HAVE TO MAKE THEM. Last year we went to Idaho for Christmas; I took a tiny ziplock bag of black food coloring and anise flavoring and made them there.

Three years ago while visiting Idaho I went into a craft store and there on the register's counter were LICORICE CARAMELS.  So every time I visit I go looking for them. They are often out and I have to do without; since I don't dare make a batch unless I'm around many people that will help me eat them.

So you were warned, you do not want to try this recipe;

•  it will be one more thing you have to do every Christmas. 
• It will be 5 more pounds you have to loose after Christmas.
• One more pan to wash and
• one more jar of candy to hide until Christmas.

On the other hand if you want your 

• Father to look forward to your Christmas package and you want your
•  sons and son-in-laws to bless you and
• your husband to rave about your cooking;

 you'll bite the bullet and go ahead and make it.

edit: Since my success with the caramels I am often tempted to taste licorice. For Halloween I filled a few jars with black candy. Black Salty Swedish Fish, Twizzlers, Jelly Beans, Small Triangle Bat Ears; all licorice; all totally gross.

*2014 Since links have been know to break I decided to edit this post and include the recipe;
Licorice Caramels
2 c. sugar
1 can Eagle Brand sweetened condensed milk
1 1/2 c. Karo (light or dark)
1/2 lb. butter
1/4 t. salt

Combine all ingredients in heavy saucepan and cook over med-high heat until 234 degrees, stirring constantly. Remove from heat and add 1 1/2 t. anise flavoring and 3/4 t. black paste food coloring (Wilton's).

Pour into 11x7 pan lined with Saran Wrap. Cool. Cut into pieces and wrap with wax paper.

Enjoy!