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Homemade Licorice

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He's one to try...

 

https://www.yahoo.com/food/make-black-licorice-right-now-96726582703.html

 

Homemade Black Licorice

Makes 20 pieces

4 tablespoons unsalted butter, plus extra for greasing the pan

1/2 cup granulated sugar

1/4 cup dark corn syrup

1/4 cup sweetened condensed milk

2 tablespoons molasses (blackstrap or regular)

Pinch of kosher salt

6 tablespoons whole-wheat flour

1/2 teaspoon black food gel

3/4 tablespoon anise extract (use up to 1 tablespoon for a stronger flavor)

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Line a 9 x 5 x 3-inch loaf pan with parchment paper, leaving excess paper to form handles for easy removal. Grease the parchment paper with extra butter.

 

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Clip a candy thermometer to the side of a heavy 2-quart saucepan. Ensure the gauge is not resting directly on the bottom of the pan. Add the butter, sugar, corn syrup, condensed milk, molasses, and salt. Turn the heat to medium and bring the mixture to a gentle boil. Stir frequently to prevent scorching in the corners.

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Once the mixture reaches 240° F, remove it from the heat, and immediately stir in the flour and the black food gel. Once these are fully incorporated, stir in the anise extract.

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Pour the mixture into the buttered loaf pan, and let it set in the fridge for 30 minutes.

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Remove the licorice from the pan, and either dice it into squares or slice it into ropes and twist them.

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Homemade Black Licorice

Makes 20 pieces

4 tablespoons unsalted butter, plus extra for greasing the pan

1/2 cup granulated sugar

1/4 cup dark corn syrup

1/4 cup sweetened condensed milk

2 tablespoons molasses (blackstrap or regular)

Pinch of kosher salt

6 tablespoons whole-wheat flour

1/2 teaspoon black food gel

3/4 tablespoon anise extract (use up to 1 tablespoon for a stronger flavor)

  1. Line a 9 x by 5 x by 3-inch bread loaf pan with parchment paper, leaving excess to form handles for easy removal.
  2. Grease the parchment paper with extra butter.
  3. Clip a (calibrated) candy thermometer to the side of a heavy 2-quart saucepan, being sure that the gauge is not resting directly on the bottom of the pan.
  4. Add the butter, sugar, corn syrup, condensed milk, molasses, and salt. Turn the heat to medium and bring to a gentle boil. Stir the mixture frequently to prevent scorching in the corners.
  5. Once the mixture reaches 240° F, remove it from the heat, and immediately stir in the flour and black food gel. Once they’re fully incorporated, stir in the anise extract.
  6. Pour the mixture into the buttered loaf pan and let it set in the fridge for 30 minutes.
  7. Remove from the pan, and either dice it into squares or slice it into ropes and twist.

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4 tablespoons 60mL unsalted butter, plus extra for greasing the pan

1/2 cup 120mL granulated sugar

1/4 cup 60mL dark corn syrup

1/4 cup 60mL sweetened condensed milk

2 tablespoons 30mL molasses (blackstrap or regular)

Pinch of kosher salt

6 tablespoons 90mL whole-wheat flour

1/2 teaspoon 2.5mL black food gel

3/4 tablespoon 11mL anise extract (use up to 1 tablespoon 15mL for a stronger flavor)

 

  1. Line a 9 x by 5 x by 3-inch 25 x 12 x 8 CM bread loaf pan with parchment paper, leaving excess to form handles for easy removal.
  2. Grease the parchment paper with extra butter.
  3. Clip a (calibrated) candy thermometer to the side of a heavy 2-quart 2Liter saucepan, being sure that the gauge is not resting directly on the bottom of the pan.
  4. Add the butter, sugar, corn syrup, condensed milk, molasses, and salt. Turn the heat to medium and bring to a gentle boil. Stir the mixture frequently to prevent scorching in the corners.
  5. Once the mixture reaches 240° F 115° C, remove it from the heat, and immediately stir in the flour and black food gel. Once they’re fully incorporated, stir in the anise extract.
  6. Pour the mixture into the buttered loaf pan and let it set in the fridge for 30 minutes.
  7. Remove from the pan, and either dice it into squares or slice it into ropes and twist.

 

There you go Cav, edited so people who use real units of measurement can follow it

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4 tablespoons 60mL unsalted butter, plus extra for greasing the pan

1/2 cup 120mL granulated sugar

1/4 cup 60mL dark corn syrup

1/4 cup 60mL sweetened condensed milk

2 tablespoons 30mL molasses (blackstrap or regular)

Pinch of kosher salt

6 tablespoons 90mL whole-wheat flour

1/2 teaspoon 2.5mL black food gel

3/4 tablespoon 11mL anise extract (use up to 1 tablespoon 15mL for a stronger flavor)

  1. Line a 9 x by 5 x by 3-inch 25 x 12 x 8 CM bread loaf pan with parchment paper, leaving excess to form handles for easy removal.
  2. Grease the parchment paper with extra butter.
  3. Clip a (calibrated) candy thermometer to the side of a heavy 2-quart 2Liter saucepan, being sure that the gauge is not resting directly on the bottom of the pan.
  4. Add the butter, sugar, corn syrup, condensed milk, molasses, and salt. Turn the heat to medium and bring to a gentle boil. Stir the mixture frequently to prevent scorching in the corners.
  5. Once the mixture reaches 240° F 115° C, remove it from the heat, and immediately stir in the flour and black food gel. Once they’re fully incorporated, stir in the anise extract.
  6. Pour the mixture into the buttered loaf pan and let it set in the fridge for 30 minutes.
  7. Remove from the pan, and either dice it into squares or slice it into ropes and twist.

There you go Cav, edited so people who use real units of measurement can follow it

It was uzzz guys that gave us the English Royal measurement system...or at least some of it...

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