Forest Anise Candy

• 50 g (1¾ oz) liquid glucose
• 25 g (¾

In a very small saucepan, gently heat the glucose and isomalt until dissolved. Increase the heat to medium and cook until a golden caramel forms at about 155°C (311°F). Carefully dip the base of the pan in cold water to stop the caramel overcooking. Add the forest anise and gently swirl to combine. Pour onto a tray lined with a silicone baking mat. Cool to room temperature. Break up and coarsel