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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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/my-cold-black-heart-recipe/