Grease a 9 x 13 baking dish-I use the butter that is left over on the butter wrappers. Just wipe the papers all over the bottom and sides of the baking dish. If it is not enough, use extra butter.

Melt the one cup of butter slowly in a heavy bottomed pan. Use a fork to swish the butter up the sides to prevent sugar crystals.

When butter has melted, add salt, sweetened condensed milk, sugar and corn syrup.

Turn the heat up to medium high and stir the mixture constantly using a flat bottom wooden spatula, scraping across the bottom of the pan as you stir. (don't scrape the sides as you stir)

Using a candy thermometer, cook mixture until it reaches 234 degrees-it should be a caramel color. (approximately 20 minutes-time may vary)

Remove the pan from the heat immediately and add the food color and anise extract. Stir to combine.

Pour hot caramel into a greased 9 x 13 baking dish and allow time to cool.

Cut into desired size pieces (I cut them into 66 pieces) and wrap in pre-cut candy wrappers. Enjoy!