Recipe Home Made Liquorice
RECIPE HOME MADE LIQUORICE
My grandfather taught me how to make this. I am actually not a lover of liquorice however, my family like this.
Provided by sanjipanj
Yield makes 1 Container
Number Of Ingredients 9
Steps:
- Line a glass 8″-square baking dish with baking paper.Bring butter, sugar, syrup, milk, molasses, and salt to a boil over high heat in a large saucepan fitted with a candy thermometer until temperature reaches 265°Remove from heat and stir in flour, extract and colouring, pour into pan. Chill until firm, 30-45 minutes.Invert onto a cutting board, peel off paper, and cut into ¼"-thick ropes.Place on baking sheets, let sit for 1 plus hours or until set. Store between paper in an airtight container.
HOMEMADE LIQUORS
This is an excellent base for homemade liquors. Substitute chocolate, coconut, or any flavoring desired for vanilla extract and you will have made a different flavor alcohol. Food coloring can also be added to the cooled mixture to add a bit of pizzazz to your alcohol drinks! Perfect for warming up parties during the winter holidays.
Provided by GOURMETFOX
Categories Drinks Liqueur Recipes
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- In a saucepan, combine sugar and water. Bring the mixture to a boil, then reduce the heat to low and let simmer 5 minutes. Remove from heat and cool to room temperature.
- Pour vodka and vanilla extract into the room temperature mixture. Pour the liquor into a sealable decanter; seal and store for at least two weeks before serving.
Nutrition Facts : Calories 114 calories, Carbohydrate 16.8 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0.6 mg, Sugar 16.8 g
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- 2. In a heavy-bottomed medium saucepan, bring butter, sugar, syrup, milk, molasses and salt to a boil over medium heat. Once the temperature reaches 265°F on a candy thermometer, remove from heat and stir in flour, extract, and coloring. Pour into prepared pan. Chill in the refrigerator until firm, 30–45 minutes.
- 3. Invert onto a cutting board, remove parchment paper and cut into 1/2-inch thick ropes, twisting to shape. Place onto baking sheets and chill in the refrigerator until set, about 20–30 minutes. Store in an airtight container in the fridge for up to 1 week. To soften, let sit at room temperature before serving.
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