Making licorice salted caramel for SmittenKitchen's apple mosaic tart?

My husband loves loves love salty licorice (a Scandinavian specialty). For his birthday dinner, he's asked for spaghetti with salted licorice (sounds gross to me, but I think I will add some licorice extract with the balsamic vinegar that I normally add at the end of cooking a tomato sauce). For dessert, I plan on making SmittenKitchen's apple mosaic tart with salted caramel I would like to add licorice to the salted caramel. How would you go about doing this? I have both licorice powder and extract. Thanks for your help!

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1 Comment

Shuna L. September 24, 2013
I have only worked with licorice a little, and it was in the form of a liquid, thicker than honey.
But adding flavors to caramel is mostly pretty easy. It's best to add your flavorings once the caramel is made, and season to taste. I'm going to guess that the extract will serve you better here, as powders are often difficult to dissolve in thick (dairy) caramels.
My suggestion is this:
Pour a small amount of caramel into a bowl and whisk licorice flavoring of choice until it tastes right. If you use a scale it will be easier to set down a recipe, and see the ratio.
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