Homemade Salty Black 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.

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.