My Cold Black Heart Recipe

Introduction

My Cold Black Heart is a unique, rich candy combining deep molasses flavor with a hint of anise. These dark, sweet treats shaped like little hearts offer a perfect balance of spice and sweetness that’s sure to intrigue and delight your taste buds.

Ingredients

• 4 tablespoons unsalted butter, plus extra for greasing the pan or silicone mold
• 1/2 cup granulated sugar, plus extra for rolling
• 1/4 cup dark corn syrup
• 1/4 cup sweetened condensed milk
• 2 tablespoons molasses (blackstrap or regular)
• Pinch of salt
• 6 tablespoons whole wheat flour
• 1/2 teaspoon black food gel
• 2-3 teaspoons anise extract (or more to taste)

Instructions

1. Step 1: Grease two heart-shaped silicone molds with 15 cavities each using the extra butter. Alternatively, line a bread loaf pan with parchment paper and butter the parchment as well.
2. Step 2: Attach a calibrated candy thermometer to the side of a heavy 2-quart saucepan, ensuring it doesn’t touch the bottom. Add the 4 tablespoons of butter, sugar, corn syrup, sweetened condensed milk, molasses, and a pinch of salt.
3. Step 3: Heat the mixture over medium heat, stirring frequently to prevent scorching, until it reaches 238°F (114°C) and begins a gentle boil.
4. Step 4: Remove the pan from heat. Immediately stir in the black food gel until fully combined, then add the anise extract and mix well.
5. Step 5: Stir in the whole wheat flour thoroughly to incorporate it into the candy mixture.
6. Step 6: Quickly spoon the hot candy mixture into the prepared heart molds. Be careful as the candy will be very hot.
7. Step 7: Let the candy cool and set at room temperature for about 30 minutes before removing from the molds.
8. Step 8: Optionally, roll the set candies in extra granulated sugar for a sparkly finish, then serve.

Tips & Variations

• Use blackstrap molasses for a more intense, robust flavor, or regular molasses for a milder taste.
• Adjust the amount of anise extract to match your personal preference for spiciness.
• If you don’t have heart-shaped molds, use any silicone candy mold or a lined loaf pan as an easy alternative.
• Ensure your candy thermometer is accurate, as hitting the right temperature is key for proper texture.

Storage

Store the candies in an airtight container at room temperature, away from heat and moisture, for up to two weeks. If they soften, you can let them sit out to firm up again. No reheating is necessary as these candies are best enjoyed fresh or within their storage time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Yes, all-purpose flour can be used as a substitute, though whole wheat flour adds a nice depth of flavor and slight texture that complements the molasses and anise.

How can I tell when the candy mixture has reached 238°F?

The best way is to use a reliable candy thermometer clipped to the saucepan. When it reads 238°F (also known as the soft ball stage), the mixture will form a soft ball when dropped into cold water, perfect for the right chewy texture.

My Cold Black Heart Recipe

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4.5 from 51 reviews

My Cold Black Heart is a unique homemade candy recipe featuring a rich blend of butter, molasses, and anise extract, cooled and set into charming heart-shaped molds. This slightly spiced, sweet treat combines the deep flavors of molasses with a hint of licorice from anise, all enhanced by whole wheat flour for structure and a glossy black finish from food gel. Perfect for gifting or enjoying as a special dessert, these black hearts offer a delightful balance of sweet and complex flavors with a soft but firm texture.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 30 small heart-shaped candies 1x
• Category: Candy
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 tablespoons unsalted butter, plus extra for greasing the pan or silicone mold
• 1/2 cup granulated sugar, plus extra for rolling
• 1/4 cup dark corn syrup
• 1/4 cup sweetened condensed milk
• 2 tablespoons molasses (blackstrap or regular)
• Pinch of salt
• 6 tablespoons whole wheat flour
• 1/2 teaspoon black food gel
• 2–3 teaspoons anise extract (or more!)

Instructions

1. Prepare the molds: Use extra butter to generously grease two heart-shaped silicone molds with 15 cavities each, or line a bread loaf pan with parchment paper and butter the parchment as well. This prevents sticking and ensures easy removal after cooling.
2. Combine ingredients and cook: Attach a calibrated candy thermometer to the side of a heavy 2-quart saucepan, making sure it doesn’t touch the bottom. Add 4 tablespoons of butter, 1/2 cup sugar, 1/4 cup dark corn syrup, 1/4 cup sweetened condensed milk, 2 tablespoons molasses, and a pinch of salt. Cook over medium heat, stirring frequently to avoid scorching, until the mixture begins to boil gently.
3. Heat to soft-ball stage: Continue cooking the mixture while stirring occasionally until it reaches 238°F on the candy thermometer. This ensures the correct texture for the candy’s firmness.
4. Incorporate coloring and flavor: Remove the saucepan from the heat immediately and stir in the 1/2 teaspoon black food gel until completely blended for a uniform dark color. Then add 2-3 teaspoons of anise extract, stirring well to distribute the aromatic flavor throughout the mixture.
5. Add whole wheat flour: Stir in 6 tablespoons of whole wheat flour thoroughly to combine. This adds subtle nuttiness and helps with the candy’s structure.
6. Fill molds and cool: Carefully spoon the hot candy mixture into the prepared heart molds, working quickly to avoid hardening. Allow the candy to rest at room temperature for approximately 30 minutes until set and firm.
7. Remove and finish: Gently remove the shaped candies from the molds. Optionally, roll them in extra granulated sugar for a sparkly finish before serving. Store in a cool, dry place.

Notes

• Use a candy thermometer for precise temperature control to achieve perfect texture.
• Black food gel ensures a rich dark color but can be adjusted if unavailable.
• The anise extract can be increased or decreased to suit personal taste; it provides a distinct licorice flavor.
• Ensure the molds or parchment-lined pan are well greased to prevent sticking.
• This candy is best enjoyed within a few days stored in an airtight container.
• The texture will be soft but firm, similar to a chewy caramel.

Keywords: homemade candy, molasses candy, anise candy, heart-shaped candy, winter treats, homemade sweets