Culinary Correspondent Laura Kurella shares her recipe for making an old-fashioned Christmas treat—licorice. —Editor
1/2 cupunsalted butter
1 cupcane sugar
1/2 cupdark corn syrup*
1/2 cupsweetened condensed milk
1/4 cupblackstrap molasses*
3/4 cupall-purpose flour
1-1/2 tablespoonsanise-flavored extract*
1-1/2 teaspoonsblack food coloring*
Line a glass 8 –inch square baking dish with parchment paper then spray with cooking spray and set aside.
In a 2-quart saucepan fitted with a candy thermometer, combine butter, sugar, syrup, milk, molasses and salt.
Over medium-high heat, bring mixture to a boil and allow to simmer, uncovered, until temperature reaches 265 degrees F.
Remove pan from heat then whisk in extract, food coloring then flour. Once blended, pour mixture into prepared pan and chill until firm—about 45 minutes.
Invert onto a cutting board, peel off paper, then slice into desired pieces—cubes, ropes, etc. If twisting ropes, cut licorice into 1/4-inch thick lengths then twist to shape.
Place on baking sheets and chill 20-30 minutes until set.
*If making a fruit-flavored licorice, replace dark corn syrup and molasses with light (clear) corn syrup. Replace anise extract with preferred flavor extracts; and replace black food color with preferred food coloring—red for raspberry, etc.