Best Black Licorice Squares Recipes

HOMEMADE SALTY BLACK LICORICE

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.

BLACK LICORICE SQUARES

Steps:

• Line a 9 x 5" loaf pan with parchment paper.
• In a heavy pot, combine cream, butter, corn syrup, molasses, sugars and salt to a boil.
• Reduce heat to medium-low and cook, stirring constantly, until the mixture reaches 260°F.
• Remove from heat and thoroughly stir in the flour, candy oil and food colouring if using.
• Quickly and carefully pour the candy into the pan.
• Allow to set for 10 minutes, then score with a bench scraper or sharp chef's knife and allow to cool completely before separating and wrapping the pieces.

BLACK LICORICE CARAMELS

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*.

ORIGINAL LICORICE CANDY

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.