Culinary Correspondent Laura Kurella shares her recipe for making an old-fashioned Christmas treat—licorice. —Editor
Ingredients
1/2 cupunsalted butter
1 cupcane sugar
1/2 cupdark corn syrup*
1/2 cupsweetened condensed milk
1/4 cupblackstrap molasses*
1/8 teaspoonsalt
3/4 cupall-purpose flour
1-1/2 tablespoonsanise-flavored extract*
1-1/2 teaspoonsblack food coloring*
Preparation
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.
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