Homemade Black Flavored Licorice Recipes

HOMEMADE SALTY BLACK LICORICE

Steps:

• Line an 9 x by 5 x by 3-inch bread loaf pan with parchment paper, allowing parchment to line sides as well as the bottom.
• Cut out 36 parchment wrappers, about 3½ inches wide and 2 inches long.
• Sift the whole wheat flour into a small bowl and set aside.
• In a narrow, heavy saucepan bring the first 6 ingredients heavy cream through salt) to boil and cook, stirring constantly with a wooden spoon or silicone spatula, for 20-25 minutes, until the mixture reaches 255°F. (Use a candy thermometer to monitor the temperature)
• When the licorice reaches 255°F, remove from heat, stir in whole wheat flour and anise extract. Continue stirring until smooth.
• Carefully pour licorice over parchment in pan.
• When the licorice is nearly cool, sprinkle with Maldon or other flaky salt.
• Cover and refrigerate until cooled completely. Then transfer, with parchment, onto a cutting board.
• With a lightly oiled, sharp knife cut licorice lengthwise into 6, ½-inch strips. Then cut crosswise into 6, 1 ½-inch strips.
• Place one strip of licorice on the edge of a parchment wrapper and roll up. Twist ends to seal. Repeat with remaining strips. Store in the refrigerator in an airtight container.

HOW TO MAKE A HOMEMADE LICORICE RECIPE

Steps:

• Combine the dry licorice recipe ingredients in a mixing bowl. Set aside.
• In a saucepan, combine the sugar, syrup, milk, and coconut oil (or butter). Bring to a boil, stirring occasionally. Continue to heat and stir until the temperature reaches 240°F. This is the softball stage. You can check the temperature with a candy thermometer or by dropping a small spoonful into a glass of cold water. Reach into the water and try to form a ball from the syrup with your fingers. It if stays together for a few seconds, it's ready.
• Remove from the heat right away and pour over the flour mixture. Mix well.
• Add the beetroot juice for color and the licorice extract for flavor. Mix these in well too.
• Pour the mixture in a greased pan and set in the refrigerator for about an hour, or until set and well chilled.
• When chilled, turn out onto a sheet of parchment paper or wax paper and cut into strips with a pizza cutter, keeping the strips about ⅓ to ½-inch wide. Twist them if you like.
• Dust with arrowroot powder to keep from sticking and store in an airtight container.

BLACK LICORICE CARAMELS

Steps:

• In a large heavy pan melt butter on low-med heat; add sweet cond milk, Karo syrup, sugar and salt.
• Place a candy thermometer on side of pan, be careful to not touch bottom of pan.
• Stirring CONSTANTLY, cook on medium heat to 234 degrees.
• Remove from heat.
• Add Anise extract and black food coloring paste.
• Pour into a buttered 9x13" pan.
• Cool and cut into desired pieces.
• Wrap in wax paper.
• It will be gone before ya know it!
• * This caramel is soft and chewy. If you would like it more firm, cook until about 244 degrees. I find that using the brand Karo for the corn syrup works best, because some of the "off" brands contain water in the ingredients*.

LICORICE CARAMELS

Steps:

• Line an 8-in. square dish with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine sugar, corn syrup, milk, salt and remaining butter; cook and stir over medium heat until a candy thermometer reads 244° (firm-ball stage)., Remove from the heat; stir in extract and food coloring. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm. , Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut into 1/4-in. strips. Cut each strip in half lengthwise; cut crosswise into 3 pieces. Wrap individually in waxed paper; twist ends.

SALTED BLACK LICORICE CARAMELS

Steps:

• Lightly coat an 8 1/2x4 1/2" loaf pan with nonstick spray and line with parchment paper, leaving a 2" overhang on long sides. Lightly coat parchment with nonstick spray. Cook sugar, sweetened condensed milk, molasses, butter, salt, and 3 Tbsp. water in a medium saucepan over medium heat, stirring with a heatproof rubber spatula, until sugar is dissolved, butter is melted, and mixture is smooth. Fit saucepan with thermometer and bring mixture to a boil, stirring constantly and scraping bottom with spatula to keep mixture from burning, until thermometer registers 246°F. Remove pan from heat and stir in anise extract and food coloring, if using, then immediately pour into prepared pan and sprinkle with sea salt. Loosely cover pan with plastic wrap and let sit until caramel is cool and set, at least 2 hours.
• Lift caramel out of pan using parchment overhang. Peel away parchment and cut caramel into a 6x4 grid to make 24 pieces total. Wrap individually in waxed paper or parchment paper.
• Do Ahead
• Caramels can be made 2 days ahead. Store at room temperature in an airtight container.