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Recipe three: My great grandmother made excellent, very soft--old fashioned licorice candy-- her recipe- though I don't recall the exact amounts used - was most similar to the first recipe (from Kamille Coffaro) though she used:
A combination of Molasses and Sorghum -butter instead of oil
She made a separate, thick flour paste --using graham flour
The molasses-sorghum mixture was boiled to soft ball stage
Add salt ( it seemed as if she used more than a dash)
Add butter and a very strong licorice tea
Kneaded with the flour paste as it cooled,
Allowed to " set up" for a day
Shaped it
Put back into the fridge for another day to "ripen"
Kindly submitted by: Anonymous
Or molasses and sugar can be melted with water and butter to make a syrup, then boiled to soft ball stage. Next add flour then leave it to set. Again go through a melt and finally melt one more time. To shape, you can try using a pasta maker to roll it
out work quickly. this produces a liquorice toffee texture.
