Black Licorice Squares Recipes

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BLACK LICORICE SQUARES



Black Licorice Squares image

Slightly chewy and filled with heady molasses and anise flavours, this candy is a decadent treat for anyone who loves black licorice.

Provided by YummySmellsca

Categories     Candy

Time 30m

Yield 36 pieces, 36 serving(s)

Number Of Ingredients 9

1/4 cup table cream
1/4 cup salted butter
3 tablespoons light corn syrup
3 tablespoons molasses
1/4 cup granulated sugar
1/4 cup muscovado sugar (or dark brown sugar)
1/2 teaspoon kosher salt
6 tablespoons white whole wheat flour
1 dram anise candy oil (I use LorAnn's super strength candy oil)

Steps:

  • Line a 9 x 5" loaf pan with parchment paper.
  • In a heavy pot, combine cream, butter, corn syrup, molasses, sugars and salt to a boil.
  • Reduce heat to medium-low and cook, stirring constantly, until the mixture reaches 260°F.
  • Remove from heat and thoroughly stir in the flour, candy oil and food colouring if using.
  • Quickly and carefully pour the candy into the pan.
  • Allow to set for 10 minutes, then score with a bench scraper or sharp chef's knife and allow to cool completely before separating and wrapping the pieces.

Nutrition Facts : Calories 39.5, Fat 1.6, SaturatedFat 1, Cholesterol 4.5, Sodium 46, Carbohydrate 6.4, Fiber 0.1, Sugar 4.2, Protein 0.2

LICORICE PUDDING



Licorice Pudding image

Scandinavians simply adore black licorice; the selection available in their grocery stores rivals that of chocolate bars in ours. But you don't have to be crazy about it to enjoy this pudding, which is wonderfully smooth and tantalizingly tinged with molasses and anise. We found that Panda brand black licorice works best in this particular recipe.

Categories     Dairy     Egg     Dessert     Freeze/Chill     Chill     Anise     Molasses     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

3/4 cup very finely chopped Panda brand black licorice sticks or pieces (3 3/8 ounces)
1/4 teaspoon salt
4 1/2 cups whole milk
1/3 cup plus 2 1/2 tablespoons sugar
1 tablespoon plus 2 teaspoons cornstarch
3 large egg yolks
1 1/2 tablespoons unsalted butter
Accompaniment: almond cakes
Special Equipment
an instant-read thermometer

Steps:

  • Combine licorice, salt, 4 cups milk, and 1/3 cup sugar in a 2- to 3-quart heavy saucepan and heat over moderately low heat (do not let boil), stirring frequently, until licorice is dissolved, 18 to 20 minutes. (If licorice is not completely dissolved, let mixture stand off heat, uncovered, whisking occasionally, 10 minutes.)
  • Increase heat to moderate and bring milk mixture to a bare simmer.
  • Stir together cornstarch and remaining 1/2 cup milk in a small bowl.
  • Whisk cornstarch mixture into licorice mixture and simmer, whisking, 2 minutes to thicken.
  • Whisk together egg yolks and remaining 2 1/2 tablespoons sugar in a medium bowl until combined well, then add hot milk mixture in a slow stream, whisking. Return to saucepan and cook over moderate heat, stirring constantly, until thermometer registers 170°F. Immediately pour through a fine-mesh sieve into a clean bowl and stir in butter until incorporated.
  • Chill pudding, its surface covered with a round of wax paper, until very cold, about 4 hours.
  • Just before serving, gently whisk pudding, then divide among 6 glasses or bowls.
  • Serve with almond cakes.

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