Put the sugars, water and corn syrup into a saucepan over medium heat; stir.
When the batch has boiled for the first time, wash the sugar crystals down from
the sides of the saucepan. Put a candy thermometer in the saucepan, and cook without
further stirring to soft-crack stage — 290 degrees F on candy thermometer.
Remove saucepan from heat, and add food coloring and anise flavoring; stir them
With a teaspoon, drop round patties about the size of quarters onto a greased
baking sheet. If the candy in the pot gets too firm for spooning, reheat it gently
until it softens.
Cool the drops completely by placing the sheet near an open window or in a cool
room, but NOT in the refrigerator, or the pieces will stick. Soon the drops will
be firm and will come off the sheet easily.
Wrap drops individually in wax paper or cellophane.