Homemade Salty Black Licorice Recipes

HOMEMADE SALTY BLACK LICORICE

Homemade Salty Black Licorice image

Special Equipment: You'll need a candy thermometer, a loaf pan, and some parchment paper. This recipe makes a soft, chewy licorice. If you want firmer texture, allow the mixture to come to between 260 - 265 °F

Provided by Marissa Stevens

Categories Dessert

Time 45m

Number Of Ingredients 9

Ingredients

1/4 cup heavy cream
4 tablespoons unsalted butter (plus extra for greasing the pan)
1/4 cup brown rice syrup
2 tablespoons molasses
1/2 cup granulated sugar
1/2 teaspoon kosher salt
6 tablespoons whole-wheat flour
1 tablespoon anise extract
flaky sea salt for finishing (such as Maldon)

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.

Nutrition Facts : Calories 40 kcal, Carbohydrate 6 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 35 mg, Sugar 5 g, ServingSize 1 serving

SALTED BLACK LICORICE CARAMELS

Salted Black Licorice Caramels image

People who love black licorice will flip for these assertively flavored candies. They'll be not-quite-black without the food coloring but still very cool looking.

Provided by Anna Posey

Categories Bon Appétit Candy Butterscotch/Caramel Winter Anise Molasses Christmas Dessert snack

Yield Makes 24 caramels

Number Of Ingredients 11

Ingredients

Nonstick vegetable oil spray
1/3 cup sugar
1/3 cup sweetened condensed milk
1/4 cup blackstrap (robust) molasses
4 tablespoons unsalted butter
1 teaspoon kosher salt
3/4 teaspoon anise (licorice) extract
10 drops black food coloring (optional)
Flaky sea salt
Special Equipment
A candy thermometer

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.

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