Wait, wait, wait! Don’t run away! I know–it’s black licorice. Blackest black midnight black licorice.
You see, previously, I thought you had to have a certain arrangement of genes in order to like black licorice. The red licorice? Sure, it’s a little more likeable. But the black jelly beans? Only a select portion of our population likes them. Black licorice twisty sticks? Even less people like them. But then, I had homemade black licorice. I was completely floored.
Here’s the truth: I scaled back on the anise extract a touch. This made all the difference in the world. This is how I was converted to a black licorice lover. But fret not, if you hoard black jelly beans and savor black licorice sticks, just use an entire tablespoon of anise extract for your beloved licorice flavor.
This homemade candy binge has been so fun! I had to pick up a few specialty ingredients for this recipe. I grabbed anise extract and black food gel. You can use the leftover anise extract for biscotti.
Butter the pan very well (yum!)
Boil the granulated sugar, dark corn syrup, sweetened condensed milk, molasses and a pinch of salt. Boil the mixture to a temperature between 235 and 240-degrees F.
Stir in the flour, black food gel, and anise extract. Work quickly!
You can cut the soft, chewy licorice into bite-size pieces like I did below, or slice into thin strips and twist.
I shared my recipe with detailed instructions over on Food 52 right here.
This is licorice for the people, I tell ya.
I am a sworn black licorice hater, but you have convinced me to give it another try. If there’s any version I could love, it’s yours!
I am always confused about ‘red licorice’ because it isnt really licorice, is it? I love the idea of making real licorice! I seem to remember these licorice ‘caramels’ from when I was a kid.
I agree. Licorice is a flavor and it is the black candy the red is either cherry or strawberry flavor so it is NOT licorice.
Don’t know what to call this but it’s NOT licorice! Just as salt is not pepper, anise is not licorice. This is junk!
Thanks for your junky comment.
My father is a HUGE black licorice fan. He will be over the moon when I make this recipe for him. Thanks for sharing!
OMG yes!! I love black licorice. And I love the Australian version..which is soft and how I imagine this homemade version. YUM
Like Erin, I also am a sworn licorice hater. I just can’t do it!! But you definitely have me wondering about this whole homemade from-scratch business!!!
this is a fun project…although im not much of a licorice person.
Totally not a licorice fan at all- I can barely even get down twizzlers! However, Boyfriend and his mom are HUGE licorice fans, so I can get behind this homemade version.
I am a true black jelly bean lover! I believe you can hear me gasp when I hear that people have thrown them out, but that’s just me. :-) so I can’t wait to stir up a batch of this black licorice.
So I’m not even a black licorice fan, but I seriously want to make this. So fun!!
I bow to thy black licorice-making skills! Like most, I was a black licorice Huh-Ate-Er when I was a chillun, but as soon as I grew up and tried the good stuff, I instantly began loving it. True story: I’ve been craving some good black licorice lately, so perchance your post will light a fire under my booty and I’ll try this ish out in my own home. Love this, girly! And as always: super impressed by your talent!
It has never occurred to me to make homemade licorice- I love that you took this on, and you executed it so beautifully!
This is fabulous — my Dad loves licorice so I’ll make it for him for Christmas!
Such a fun project!!
Christina. . oh my gawd. . you made homemade black licorice!! Amazing!! My husband would eat this entire pan!! No joke! Pinned because I suppose I have to make this for him! :P
I LOVE licorice! This is incredible, never seen a homemade version before!
Ho unusual to a see a recipe for this. I love liquorice, may even attempt myself.
I have always been a black AND red licorice lover. As a kid, I’d bite off the ends and use it as a straw! LOL Will definitely give this a try.
I’m a lover! Black jellybeans are my secret favorite :)
Ok. I DID almost run away. But then I saw the pictures. And then you said to not run away, so I didn’t. I am not a black licorice fan, like AT ALL. I don’t even like the red stuff. BUT after listening to you, I’m willing to give it another go….I think maybe it’s just that store-bought junk that’s turned me off from it.
I have always liked black licorice and not the red. I’ve never seen it homemade before, I may have to try this.
Thank you thank you thank you! I love black licorice, black jelly beans – the whole lot of it. I’m so excited to learn how to make my own; it really never even dawned on me to try it. Can’t wait to try this!!
i will try but think I will leave the food color out and thinking maybe a batch with different flavors seems like they would be like toothy rolls.
My husband loves black licorice but has celiac. Any way I can substitute another kind of flour?
These are gorgeous! The depth of color is just stunning. And I totally have the black licorice gene. I pick out and eat ALL the black jelly beans in the bag. LOVE THEM!
I happen to love black licorice, so load me up!
I made this for my mom for her birthday and she said she could hardly taste the anise. I’ll have to increase the amount of extract next time.
I found this through pinterest and I don’t see the amounts for the ingredients?
Why on Earth would you ever cut back on the anise?!? I can’t even imagine eating a licorice with LESS flavour than the tasteless twists you would purchase in the store. What would be the point? If you don’t like licorice then don’t make it.
Just as a point of interest, “red licorice” is not actually licorice at all. And, technically, neither is this since it was made with anise. True licorice is made with liquorice root extract. Though anise has a similar flavour, and is commonly substituted for real liquorice, nothing beats the real thing.
Hi, I am a black licorice nut. I’m 67 and been eating licorice as long as I can remember and have always loved it. It’s up to the individual taste. If you don’t like it don’t eat it, hard choice right? I just wanted to say thank you for this simple recipe. I can’t wait to try it. Keep up the good work.
Came out good but how do I stop it from sticking together? The individual cut pieces now look like a big lump
Interesting recipe. But it is not salty liquorice. The unmistakable flavour of traditional salty liquorice comes solely from the salt ammonium chloride which is used in quantities between 3% – 10%. No aniseed oil is used at all for the candy widely loved in Sweden, Netherlands and Finland. Salmiak, or salmiakki is the vernacular for the stuff.