Homemade Black Licorice


I don’t know why recipes like this appeal to me so much, but I think it was less than twenty-four hours after seeing this recipe from Saveur that I was making it. It was so much fun. If you’ve made caramels before, this recipe isn’t nearly as hard, but if you have never made any candy before, know it might take a time or two to get it right. You’ll need a candy thermometer, but otherwise, no other special equipment. Try it! It’s fun! And really great to eat, too. 

Homemade Black Licorice

8 T. unsalted butter, plus more
1 c. sugar
½ c. dark corn syrup
½ c. sweetened condensed milk
¼ c. blackstrap molasses
⅛ t. kosher salt
¾ c. whole-wheat flour (mine was roughly ground, which accounts for the image)
1½ T. anise extract (available at Olive Nation or Day’s Market 🙂
1½ t. black food coloring

1. Line a glass 8″-square baking dish with parchment; grease. Bring butter, sugar, syrup, milk, molasses, and salt to a boil over high heat in a 2-qt. saucepan fitted with a candy thermometer until temperature reaches 265°. Remove from heat and stir in flour, extract, and coloring; pour into pan. Chill until firm, 30–45 minutes.

2. Invert onto a cutting board, peel of paper, and cut into ¼”-thick ropes; twist to shape. Place on baking sheets; chill 20–30 minutes until set.

Yields about 3 dozen.


One thought on “Homemade Black Licorice

  1. Erin says:

    No commercialy made licorice uses sweetened condensed milk. I suspect thats why this recipe only lasts 2 weeks. With all the sugar and treacle, I suspect in f the milk was replaced with a vegetable oil they would last longer.


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