Black Licorice

Black Licorice Candy Recipe I

  • 1 cup (1/4 liter) granulated sugar
  • 1/4 cup (50 ml) brown sugar
  • 1/4 cup (50 ml) water
  • 1/4 cup (50 ml) light corn syrup
  • 1 tbsp (15 ml) black food coloring
  • 1/4 tsp (1 ml) anise extract or pulverized anise seeds

Preparation Instructions:
Cook at 232 F degrees. Stir constantly. Do not wash sides of pan down. Pour into greased 9 x 13-inch pan. Cool in refrigerator. Cut into bite size pieces and wrap in waxed paper.

Black Licorice Candy Recipe II

  • 1-1/2 cups milk
  • 1-1/4 cups heavy cream
  • 1/2 cup sugar
  • 10 one inch soft black licorice candies
  • 1 Tbs. Pernod liqueur
  • 1 tsp. vanilla extract

Preparation Instructions:
Put the sugars, water and corn syrup into a pot, set the pot over medium heat and stir. When the batch has boiled for the first time, wash the sugar crystals down from the sides of the pot. Put the thermometer in the pot and cook without stirring to 290F (143C) [soft crack stage]. Take the pot from the heat and add the food colouring and the anise flavouring and stir them in gently.

With a teaspoon, drop round patties about the size of quarters onto a greased baking sheet. If the candy in the pot gets too firm for spooning, reheat it gently until it softens. Cool the drops completely but not in the refrigerator or the pieces will stick. Wrap the drops individually in wax paper or cellophane.

 

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