- Nonstick vegetable oil spray
- 1/3 cup sugar
- 1/3 cup sweetened condensed milk
- 1/4 cup blackstrap (robust) molasses
- 4 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 3/4 teaspoon anise (licorice) extract
- 10 drops black food coloring (optional)
- Flaky sea salt
- A candy thermometer
- Lightly coat an 8 1/2×4 1/2″ loaf pan with nonstick spray and line with parchment paper, leaving a 2″ overhang on long sides. Lightly coat parchment with nonstick spray. Cook sugar, sweetened condensed milk, molasses, butter, salt, and 3 Tbsp. water in a medium saucepan over medium heat, stirring with a heatproof rubber spatula, until sugar is dissolved, butter is melted, and mixture is smooth. Fit saucepan with thermometer and bring mixture to a boil, stirring constantly and scraping bottom with spatula to keep mixture from burning, until thermometer registers 246°F. Remove pan from heat and stir in anise extract and food coloring, if using, then immediately pour into prepared pan and sprinkle with sea salt. Loosely cover pan with plastic wrap and let sit until caramel is cool and set, at least 2 hours.
- Lift caramel out of pan using parchment overhang. Peel away parchment and cut caramel into a 6×4 grid to make 24 pieces total. Wrap individually in waxed paper or parchment paper.
- Caramels can be made 2 days ahead. Store at room temperature in an airtight container.