Licorice Caramels

Directions

1. Line an 8-in. square dish with foil; grease foil with 1 teaspoon butter.
2. In a large heavy saucepan, combine sugar, corn syrup, milk, salt and remaining 1 cup butter; cook and stir over medium heat until a candy thermometer reads 244° (firm-ball stage).
3. Remove from the heat; stir in extract and food coloring. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm.
4. Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut into 1/4-in. strips. Cut each strip in half lengthwise; cut crosswise into 3 pieces. Wrap individually in waxed paper; twist ends.