Licorice Recipe Australian Food
RECIPE HOME MADE LIQUORICE
My grandfather taught me how to make this. I am actually not a lover of liquorice however, my family like this.
Provided by sanjipanj
Yield makes 1 Container
Number Of Ingredients 9
Steps:
- Line a glass 8″-square baking dish with baking paper.Bring butter, sugar, syrup, milk, molasses, and salt to a boil over high heat in a large saucepan fitted with a candy thermometer until temperature reaches 265°Remove from heat and stir in flour, extract and colouring, pour into pan. Chill until firm, 30-45 minutes.Invert onto a cutting board, peel off paper, and cut into ¼"-thick ropes.Place on baking sheets, let sit for 1 plus hours or until set. Store between paper in an airtight container.
ORIGINAL LICORICE CANDY
Original licorice candy made with the licorice root. This is a delicious treat which is mildly laxative and alleviates symptoms of colds and flu. Warning: Licorice should not be used by those suffering from high blood pressure (it raises the BP quite a lot!), diabetes, glaucoma, heart disease or a history of stroke, kidney disease. Best avoided when pregnant. May cause water retention and loss of potassium. Do not use for more than 4 weeks consecutively.
Provided by Carambola
Categories Candy
Time 15m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Warm the molasses and add licorice and anise powder.
- Mix in enough flour to make a workable dough.
- Roll mixture into small tubes, cut into desired lengths.
- Roll in icing sugar if desired. The mixture will harden when cool.
Nutrition Facts : Calories 95.5, Fat 0.1, Sodium 8.5, Carbohydrate 23.1, Fiber 0.2, Sugar 12.5, Protein 0.9
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- 2. In a heavy-bottomed medium saucepan, bring butter, sugar, syrup, milk, molasses and salt to a boil over medium heat. Once the temperature reaches 265°F on a candy thermometer, remove from heat and stir in flour, extract, and coloring. Pour into prepared pan. Chill in the refrigerator until firm, 30–45 minutes.
- 3. Invert onto a cutting board, remove parchment paper and cut into 1/2-inch thick ropes, twisting to shape. Place onto baking sheets and chill in the refrigerator until set, about 20–30 minutes. Store in an airtight container in the fridge for up to 1 week. To soften, let sit at room temperature before serving.
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