This recipe is very hard to find as it industry-guarded secret ever since the commercial candymakers came out with licorice whips about 100 years ago. The recipe basis came from Kamille Coffaro. Kamille is the daughter of a professional baker and member of an extended family who's almost all in food
service business. Kamille suggests starting with:
- Make a syrup of: sugar and molasses or Karo(r) plus a little vegetable oil and a dash of salt.
- For black licorice the syrup would contain crude
molasses and oil of anise or water replaced with LICORICE ROOT TEA
- For red licorice, LIGHT KARO(r) and a combo of red raspberry and wild cherry extracts)
- Cook to soft-ball stage, then add a little cake flour (cake flour gives
a smoother texture and sweeter taste) and flavorings (licorice).
- Extrude like pasta, to lend ropes a nice shape, then cure until desired consistency.
Further insight came from Dave who suggested the following from
gelatin.com: "In products such as licorice, gelatin, when combined with wheat flour acts as a binder greatly improving the moisture retention preventing cracking of the sheets at the extrusion stage. Levels of between 0.2-0.6% w/w are commonly used. The presence of gelatin also helps to prevent licorice products drying out in storage, improving product shelf-life."
A few tips from a reader Amy: We made a couple of modifications, we used spelt flour, and added a couple pinches of salt. We also preferred a version we made using only licorice powder, no anise. (We made a no-licorice cocoa version too, yum!). We found that it was nice to roll the finished product in powdered sugar (we actually made our own, grinding organic sugar into a powder). This kept the finished candy from being sticky and made it easier to handle. Before rolling in the sugar, we rolled the licorice into thick (1/2") ropes, twisted them, and then cut with a kitchen shears when cool.
Next version of the Wheat Flour Recipe please click here
or Here for another Natural Licorice Recipe
or Here for yet another Licorice Recipe.
By the way, real licorice is complicated. Please see: http://www.thenutfactory.com/kitchen/facts/facts-licorice.html