HOMEMADE SALTY BLACK LICORICE
Special Equipment: You'll need a candy thermometer, a loaf pan, and some parchment paper. This recipe makes a soft, chewy licorice. If you want firmer texture, allow the mixture to come to between 260 - 265 °F
Provided by Marissa Stevens
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Line an 9 x by 5 x by 3-inch bread loaf pan with parchment paper, allowing parchment to line sides as well as the bottom.
- Cut out 36 parchment wrappers, about 3½ inches wide and 2 inches long.
- Sift the whole wheat flour into a small bowl and set aside.
- In a narrow, heavy saucepan bring the first 6 ingredients heavy cream through salt) to boil and cook, stirring constantly with a wooden spoon or silicone spatula, for 20-25 minutes, until the mixture reaches 255°F. (Use a candy thermometer to monitor the temperature)
- When the licorice reaches 255°F, remove from heat, stir in whole wheat flour and anise extract. Continue stirring until smooth.
- Carefully pour licorice over parchment in pan.
- When the licorice is nearly cool, sprinkle with Maldon or other flaky salt.
- Cover and refrigerate until cooled completely. Then transfer, with parchment, onto a cutting board.
- With a lightly oiled, sharp knife cut licorice lengthwise into 6, ½-inch strips. Then cut crosswise into 6, 1 ½-inch strips.
- Place one strip of licorice on the edge of a parchment wrapper and roll up. Twist ends to seal. Repeat with remaining strips. Store in the refrigerator in an airtight container.
Nutrition Facts : Calories 40 kcal, Carbohydrate 6 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 35 mg, Sugar 5 g, ServingSize 1 serving
BLACK LICORICE CARAMELS
I make these every year for Christmas candy and every March for my uncle on his birthday! I get requests for the recipe EVERY time I make these and always have to hide some when I take to family parties so the people who arrive late can have some too! Very easy!
Provided by Amber C.
Categories Candy
Time 26m
Yield 50-60 pieces, 50 serving(s)
Number Of Ingredients 7
Steps:
- In a large heavy pan melt butter on low-med heat; add sweet cond milk, Karo syrup, sugar and salt.
- Place a candy thermometer on side of pan, be careful to not touch bottom of pan.
- Stirring CONSTANTLY, cook on medium heat to 234 degrees.
- Remove from heat.
- Add Anise extract and black food coloring paste.
- Pour into a buttered 9x13" pan.
- Cool and cut into desired pieces.
- Wrap in wax paper.
- It will be gone before ya know it!
- * This caramel is soft and chewy. If you would like it more firm, cook until about 244 degrees. I find that using the brand Karo for the corn syrup works best, because some of the "off" brands contain water in the ingredients*.
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- Lightly coat an 8½x4½" loaf pan with nonstick spray and line with parchment paper, leaving a 2" overhang on long sides. Lightly coat parchment with nonstick spray. Cook sugar, sweetened condensed milk, molasses, butter, salt, and 3 Tbsp. water in a medium saucepan over medium heat, stirring with a heatproof rubber spatula, until sugar is dissolved, butter is melted, and mixture is smooth. Fit saucepan with thermometer and bring mixture to a boil, stirring constantly and scraping bottom with spatula to keep mixture from burning, until thermometer registers 246°. Remove pan from heat and stir in anise extract and food coloring, if using, then immediately pour into prepared pan and sprinkle with sea salt. Loosely cover pan with plastic wrap and let sit until caramel is cool and set, at least 2 hours.
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