Fogcrawler's Old Fashioned Soft Black Licorice

glucose syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey adds natural sweetness while corn syrup is often less expensive.

gelatin

🥗Healthier: agar-agar

💰Cheaper: pectin

Agar-agar is plant-based, while pectin is often cheaper.

licorice extract

🥗Healthier: anise extract

💰Cheaper: fennel extract

Anise extract provides a similar flavor profile.

ammonium chloride

Ammonium chloride is key for the traditional taste.

Crush 4 star anise and 1 tablespoon of anise seed using a mortar and pestle.

Combine 1.5 cups of water, 2 tablespoons of licorice root, crushed star anise, 1 tablespoon of anise seed, 1 tablespoon of fennel, and some whole licorice root in a pot.

Heat the mixture to a low boil and reduce it down to about half a cup.

Strain the mixture using an arrow press to separate the particulate matter.

Let the concentrated liquid cool down.

Add 2 packets of unflavored gelatin to the cooled liquid and stir to soften the gelatin.

Add molasses, licorice root powder, 1 tablespoon of licorice root extract, 1 tablespoon of anise extract, 1 tablespoon of olive oil, 7 drops of black food coloring, and 0.5 cups of sweetened condensed milk to the mixture.

Turn on the heat and mix everything together.

Use a candy thermometer to monitor the temperature, aiming for between 235°F and 250°F.

Once the mixture reaches about 250°F, cut the heat and add flour (amount not specified).

Pour the licorice mixture into a parchment-lined pan.

Let it set up, optionally placing it in the ice chest to speed up cooling.

Once cooled, take the licorice out onto wax paper and even it up before slicing it into pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens