Original Licorice Candy
Discover the rich, nostalgic flavor of homemade Original Licorice Candy, a timeless treat crafted with simple, wholesome ingredients. This recipe combines the deep sweetness of molasses with a hint of aromatic anise extract for that authentically bold licorice taste. Perfected with just the right texture from a touch of flour and cornstarch, this candy is both pliable and satisfyingly firm. The step-by-step process, including a hands-on kneading and rolling technique, ensures a delightful DIY experience. Whether you choose to enhance the classic look with black food coloring or keep it au naturel, these soft, chewy licorice ropes are a must-try for candy enthusiasts. Ideal for sharing or savoring yourself, these sugary morsels are as fun to make as they are to eat.
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Recipe Information
Ingredients
- 0.5 cup Molasses
- 0.5 cup Granulated sugar
- 0.25 cup Water
- 2 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Anise extract
- 5 drops Black food coloring (optional)
- 1 as needed Cooking spray or parchment paper
Instructions
Prepare a baking sheet by lining it with parchment paper or spraying it lightly with cooking spray. Set it aside.
In a medium saucepan, combine molasses, granulated sugar, and water. Stir over medium heat until the sugar dissolves completely.
Add the unsalted butter to the mixture and stir until melted and fully incorporated.
Allow the mixture to come to a gentle boil, stirring occasionally. You should cook until the mixture reaches 260°F (127°C) on a candy thermometer (soft crack stage). If you do not have a thermometer, test the syrup by dropping a small amount into cold water—it should form a pliable but firm ball.
Once the desired temperature is achieved, remove the saucepan from the heat.
Quickly stir in all-purpose flour, cornstarch, anise extract, and food coloring (if using) until the mixture becomes smooth and cohesive.
Let the mixture cool slightly for about 5 minutes, just enough so that it is safe to handle but still pliable.
Transfer the warm candy dough to a clean surface lightly dusted with cornstarch or flour to prevent sticking.
Knead the candy for a minute or two to ensure an even consistency, then roll it into thin ropes about 1/4-inch in diameter.
Cut the ropes into bite-sized pieces, approximately 1 inch long, using a sharp knife or scissors.
Place the licorice pieces onto the prepared baking sheet in a single layer and let them cool and firm up completely. This may take 1-2 hours.
Store the finished licorice candy in an airtight container at room temperature for up to 1-2 weeks.
Nutrition Facts
Calories |
61 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.7 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 3 mg | 0% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 11.1 g | ||
| Protein | 0.2 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 118 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
