Homemade Black Licorice
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- Опубліковано 1 бер 2019
- Making candy at home is easy and fun. Try this new recipe for Homemade Black Licorice. Here's what you need to get started.
5x9 loaf pan (or similar size)
Parchment paper
Pizza cutter (Makes slicing easier)
4 Tblsp butter (plus extra to grease parchment paper)
1/2 cup sugar
1/4 cup dark corn syrup (I used Karo)
1/2 cup condensed milk
2 Tblsp molasses
Pinch of salt
1/2 cup flour (sifted)
1/2 Tblsp Anise Extract (I use Mccormick)
1 tsp black food coloring
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This isn't licorice, it is anise. Most videos seem to use aniseed extract instead of licorice extract, which means it has absolutely nothing to do with licorice. One is a fruit, the other is a root.
Fair said. The end result was a tasty Licorice flavored candy that I enjoyed thoroughly. 😉
I have yet to see an American recipe for licorice containing any licorice LOL.
Good point. Flavored with extract.
exactly - this is black Anise flavoured toffee...
I think you we're right they said black licorice taste super nasty but this ingredients doesn't seem to be one
You could just add licorice.
نحب بزاف هاد لحلوة
I Tried The Twizzler™ Licorice, And Yes It Was Bitter. I Was Like: EW GROSS WHAT AM I EATING?!
Sorry for your bad experience.
Yummy
Tastes as good as it looks!
Yum, I love black licorice! The recipe is a lot easier than I thought it would be. I was just in a discussion group about salted black licorice which I have yet to find a recipe for. It’s definitely an acquired taste, most ppl wince when they first taste it or they spit it out immediately. LoL I was raised on it so the saltiness doesn’t phase me. Thank you for sharing your recipe, it was delicious and turned out perfect. 👍🏼😊
Thanks for sharing your experience Shine W. Glad you enjoyed it!
I was also looking form a salted Licorice recipe and end up here to.
Hi Neveronsale. Thanks for stopping by. This isn't salted Licorice, but it's a very tasty recipe. Hope you enjoy it.
Impressive
Thanks. Lots of fun to make.
👍👍👍👏👏👏👏
I'm wondering how long it will keep fresh and edible?
Best to keep it refigerated. It will last longer than it takes to eat. 😀
@@homesteadkitchenliving7153 Thanks for the reply
@@erikdesmet9445 I would keep it refrigerated until you give it away and make sure they do the same. Enjoy!
I realize that I'm a little late to the party, lol, but my question is, do you add another quarter cup of condensed milk off camera, or is the stated amount of one half cup wrong and its really only the one quarter cup as shown in the video? I noticed that the measure cup you use for condensed milk is still coated with Karo, therefore you're only using half of the amount stated. I wonder if that's why one person commented that it never set up right...?
Wow. Thanks for catching that, Teresa. My guess is that I only added ¼ cup as seen in the video. This really doesn't affect the end result other than slightly different taste. The important thing is to get the temperature correct. The temperature needs to be 240⁰. Less and the candy won't set. More and the candy will be too hard.
is it sticky?
I find it best to keep refrigerated.
Why do all the licorice recipes use anise and not licorice extract.? The tastes are similar but licorice definitely tastes better IMHO....
That's a good question. I used anise because that's what I could find. I would recommend Licorice if you can get it.
why did my batch not harden? It stayed very gooey
Hi Stacey. You need to keep the candy refigerated for for best results.
Homestead Kitchen Living thank you for your reply. it never hardened in the first place. Just wondering what I Amy have done wrong
Temperature is important. The candy mixture should reach a consistent temperature of 240°. The higher the temperature, the harder the candy will be. Try raising the temperature to 245°. Check your candy thermometer and calibrate it by bringing water to a boil. When the water starts to boil (bubbles form), the thermometer should read 212°.