ORIGINAL LICORICE CANDY
Original licorice candy made with the licorice root. This is a delicious treat which is mildly laxative and alleviates symptoms of colds and flu. Warning: Licorice should not be used by those suffering from high blood pressure (it raises the BP quite a lot!), diabetes, glaucoma, heart disease or a history of stroke, kidney disease. Best avoided when pregnant. May cause water retention and loss of potassium. Do not use for more than 4 weeks consecutively.
Provided by Carambola
Categories Candy
Time 15m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Warm the molasses and add licorice and anise powder.
- Mix in enough flour to make a workable dough.
- Roll mixture into small tubes, cut into desired lengths.
- Roll in icing sugar if desired. The mixture will harden when cool.
Nutrition Facts : Calories 95.5, Fat 0.1, Sodium 8.5, Carbohydrate 23.1, Fiber 0.2, Sugar 12.5, Protein 0.9
OLD-FASHIONED HOMEMADE HARD CANDY
This is an old recipe from my childhood. Many people have memories of cutting this candy with their mother's and grandmothers. I have passed it on and am now posting here for all to share in this classic Christmas tradition!
Provided by Tami L. Smith
Categories Desserts Candy Recipes
Yield 20
Number Of Ingredients 6
Steps:
- In a heavy 2 quart saucepan, combine the sugar, water and corn syrup. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F), If sugar crystals form on sides of pan, wipe them off with a damp brush.
- Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into 2 well buttered 9 inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto a buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
- Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.
Nutrition Facts : Calories 115.5 calories, Carbohydrate 30.2 g, Sodium 8 mg, Sugar 24 g
LICORICE CARAMEL CANDY
These delicious treats are a fun cross between caramels and licorice. I always get compliments on them, especially from those who enjoy black licorice. - Paula Fischer, Rapid City, South Dakota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 1 pound (about 4 dozen).
Number Of Ingredients 6
Steps:
- Line an 8-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. , In a heavy Dutch oven, combine the sugar, 1-1/2 cups cream and corn syrup. Bring to a boil over medium heat; stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Gradually add remaining cream; return to a boil, stirring constantly, until a candy thermometer reads 248° (firm-ball stage)., Remove from the heat; stir in extract and food coloring. Pour into prepared pan (do not scrape pan). Cool completely before cutting. Store in an airtight container in the refrigerator.
Nutrition Facts :
LICORICE CARAMELS
This is a mouthwatering candy recipe that is as close to the Callard and Bowser licorice flavored caramels as you can get. I got this recipe from my sister, and once you have a piece, you can't stop eating them!
Provided by Paula
Categories Desserts Candy Recipes
Time 3h
Yield 64
Number Of Ingredients 7
Steps:
- Line a 9x9 inch dish with buttered foil.
- In a large saucepan over medium heat, melt butter. Stir in sugar, milk, corn syrup and salt. Bring to a boil, stirring frequently. Continue to heat, without stirring, to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in anise and food coloring. Pour into prepared pan. Let cool completely, several hours.
- To cut, turn out of pan and peel away foil. Cut with a buttered knife. Wrap pieces in waxed paper or candy wrappers.
Nutrition Facts : Calories 83.9 calories, Carbohydrate 13.5 g, Cholesterol 9.7 mg, Fat 3.4 g, Protein 0.5 g, SaturatedFat 2.2 g, Sodium 35.9 mg, Sugar 11 g
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