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Black Licorice Twists

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"Why buy licorice in the store when you can make the freshest, most aromatic version you've ever tasted at home? Made with herbaceous, slightly bitter licorice extract, it's unlike anything you're likely to find in the candy aisle."

List of Ingredients

8 tablespoons unsalted butter, plus more for greasing pan
1 cup sugar
½ cup dark corn syrup
½ cup sweetened condensed milk
¼ cup blackstrap molasses
â…› teaspoon kosher salt
¾ cup whole wheat flour
1½ tablespoons licorice extract or anise extract
1½ teaspoons black food coloring


Recipe

Line a glass 8 x 8-inch baking dish with parchment.

Combine butter, sugar, corn syrup, milk, molasses, and salt in a 2-quart saucepan fitted with a candy thermometer, bring to a boil over high heat, and boil until temperature reads 265° F. Remove from heat and stir in flour, licorice extract, and food coloring; pour into pan. Chill until firm, 30 to 45 minutes.

Invert onto a cutting board; peel off paper, and cut into ¼-inch-thick ropes; twist each rope to shape. Place on baking sheets; chill for 20 to 30 minutes until set.


Makes about 3 dozen


Cook's Note:
Licorice twists can be stored in the refrigerator for up to 2 weeks, though they will harden considerably as they rest. To serve, just microwave them briefly to soften.