1 cup granulated sugar
¼ cup brown sugar
¼ cup water
¼ cup light corn syrup
1 tablespoon black paste food color
¼ teaspoon anise extract
Put the sugars, water and corn syrup into a saucepan, set the pan over medium heat and stir. When the mixture reaches a full boil, wash the sugar crystals down from the sides of the pan. Put the candy thermometer in the pan and cook mixture without stirring, to 290 degrees (soft crack stage). Remove pan from the heat and stir in gently the food color and anise flavoring.
With a teaspoon, drop round patties about the size of a quarter onto a greased baking sheet. If the candy in the pot gets too firm for spooning, reheat it gently until it softens. Cool the candy completely but not in the refrigerator or the candy will stick. Wrap the candy pieces individually, in waxed paper or cellophane.