Homemade Black Licorice

By • July 28, 2014 • 10 Comments

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Author Notes: Recipe adapted and scaled down from Saveur magazine.DessertForTwo

Makes 20 pieces

  • 4 tablespoons unsalted butter, plus extra for greasing the pan
  • 1/2 cup granulated sugar
  • 1/4 cup dark corn syrup
  • 1/4 cup sweetened condensed milk
  • 2 tablespoons molasses (use blackstrap for the strongest flavor)
  • Pinch of kosher salt
  • 6 tablespoons whole-wheat flour
  • 1/2 teaspoon black food coloring gel
  • 3/4 tablespoon anise extract (use 1 tablespoon for a stronger flavor)
  1. Line a 9 x by 5 x by 3-inch bread loaf pan with parchment paper, leaving excess to form handles for easy removal.
  2. Grease the parchment paper with extra butter.
  3. Clip a (calibrated) candy thermometer to the side of a heavy 2-quart saucepan, being sure that the gauge is not resting directly on the bottom of the pan.
  4. Add the butter, sugar, corn syrup, condensed milk, molasses, and salt. Turn the heat to medium and bring to a gentle boil. Stir the mixture frequently to prevent scorching in the corners.
  5. Once the mixture reaches 240° F, remove it from the heat, and immediately stir in the flour and black food gel. Once they're fully incorporated, stir in the anise extract.
  6. Pour the mixture into the buttered loaf pan and let it set in the fridge for 30 minutes.
  7. Remove from the pan, and either dice it into squares or slice it into ropes and twist.
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Comments (10) Questions (0)

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Stringio

3 days ago Dave Fankhanel

I was quite bummed by this recipe as I followed it perfectly and I thought the molasses was severely overpowering.

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10 days ago Damian

To those having trouble cutting it - I had difficulty as well, until I thought to use a pizza cutter. That actually worked really well. My problem was that after I did cut it, I put it in a container and it conglomerated back to one solid blob. Someone mentioned individually wrapping the pieces - I'd definitely recommend that (but hadn't seen it before I made mine).

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13 days ago Carol

A much better recipe here, without all the toxic stuff (corn syrup, black food coloring, granulated sugar...):
1 cup molasses
1 teaspoon powdered licorice root (or to taste)
1 teaspoon dried anise, root (POWDERED ( or to taste)
1 cup flour (enough to make a workable dough)
powdered sugar
Instructions

Boil the molasses gently for 5 minutes. Be careful it does not burn. Cool. When it is still very warm, add the licorice root powder and the dried anise powder.



Mix in enough flour so the dough is workable. Take a small amount and roll it into a tube ~ 1/2 in diameter. Cut into desired lengths.



Place on cookie sheets and allow to dry. The licorice will harden when cool.



Bowie_with_great_hair

19 days ago strozyk

Has anyone tried this gluten free? I'm wondering about just using sweet rice flour (mochi flour). Does it need a starch?

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about 1 month ago PurposefulShelly

MAYBE Anise Is used here due to the following reason:
Small amounts of licorice, such as those found in candies, do not pose a risk. However, licorice is a powerful drug, and serious health problems can result from taking it at medicinal levels for long periods of time. People who have high blood pressure, glaucoma, diabetes, kidney or liver disease, as well as anyone who is taking digitalis or who has had a stroke or heart attack should limit their licorice intake.
HOWEVER...Saying that above, read this:
The Health Benefits of Licorice
Licorice is especially useful in fighting bronchitis, upper respiratory catarrh, and coughs. It stimulates mucus production and helps to loosen sticky phlegm. It also contains a chemical that has cough-suppressant properties.

Licorice also helps reduce stomach acid and increases mucus secretion in the gastric tract, soothing irritation and inflammation. It can be used to fight heartburn, indigestion, and gastric and duodenal ulcers. It may also shorten the healing time of mouth ulcers.
But then again...Anise Seed is OFTEN used in the Place of LICORICE ROOT EXTRACT:
In the United States, anise seed is a popular substitute flavoring for licorice. Although the anise seed has an unmistakable licorice flavor, it is not related to the European plant whose roots are the source of true licorice.
I got ALL this information here:
http://www.ilovelicorice...

I DO have Anise Seed Essential Oil....I was wondering if I could use that instead of the extract? Just use less of it, due to the strength of the Oil....what do you think?

Stringio

about 1 month ago Jeff Russell

No, Jamie, it isn't. If there's no actual licorice root then it's not real licorice. http://en.wikipedia.org...

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2 months ago Becky Marcroft Klope

Thanks for the recipe. The recipe was easy to make but I had a hard time cutting it as well. I would have loved to twist it, but instead I just cut them into small square. I left out the black food coloring and used light corn syrup (as I didn't have dark).

Stringio

2 months ago Jamie L. Bonett

Anise is the plant from which licorice extract is made, Rob.

Stringio

2 months ago Stephanie Kirkland-Kuisma

This was pretty easy to do. I wish I had doubled the amount of anise and used blackstrap molasses because I didn't find the flavor very strong. I made this for a friend's birthday. I am not a fan of licorice, but I really liked this. It also sat for more than 30 minutes in the fridge before I cut it into pieces. I found it rather difficult to cut. I wrapped them individually in parchment paper. Thanks for the recipe! I liked the amount that it made.

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4 months ago rob weaver

A true licorice uses licorice extract not anise.