Culinary Correspondent Laura Kurella shares her recipe for making an old-fashioned Christmas treat—licorice. —Editor
- 1/2 cup unsalted butter
- 1 cup cane sugar
- 1/2 cup dark corn syrup*
- 1/2 cup sweetened condensed milk
- 1/4 cup blackstrap molasses*
- 1/8 teaspoon salt
- 3/4 cup all-purpose flour
- 1-1/2 tablespoons anise-flavored extract*
- 1-1/2 teaspoons black food coloring*
- 1 Line a glass 8 –inch square baking dish with parchment paper then spray with cooking spray and set aside.
- 2 In a 2-quart saucepan fitted with a candy thermometer, combine butter, sugar, syrup, milk, molasses and salt.
- 3 Over medium-high heat, bring mixture to a boil and allow to simmer, uncovered, until temperature reaches 265 degrees F.
- 4 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.
- 5 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.
- 6 Place on baking sheets and chill 20-30 minutes until set.
- 7 *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.