Wheat Flour Based Licorice III

My great grandmother made excellent, very soft--old fashioned licorice candy-- her recipe- though I do not 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
• Shaped it
• Put back into the fridge for another day to "ripen"

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.
Anonymously submitted.