Best 5 Original Licorice Candy Recipes

OLD-FASHIONED HOMEMADE HARD CANDY

Steps:

• In a heavy 2 quart saucepan, combine the sugar, water and corn syrup. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F), If sugar crystals form on sides of pan, wipe them off with a damp brush.
• Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into 2 well buttered 9 inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto a buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
• Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.

LICORICE CHEWS

Steps:

• 1. In a heavy pan, mix together all ingredients (EXCEPT: the food coloring and flavoring). Cook stirring constantly until it reaches 235 degrees (Firm Ball Stage).
• 2. Add the food coloring and flavoring. Stir for 1 minute.
• 3. Pour into 1 or 2 rectangular cake pans (depending on how thick you want to make the candy). Cool. Cut into desired size cubes. Wrap in wax paper or plastic wrap.
• 4. *** Just put a light dusting of powdere sugar in the pans. *** You can sprinkle a little powdered sugar on the cooled finished product to make less sticky for wrapping in wax paper.

ORIGINAL LICORICE CANDY

Steps:

• Warm the molasses and add licorice and anise powder.
• Mix in enough flour to make a workable dough.
• Roll mixture into small tubes, cut into desired lengths.
• Roll in icing sugar if desired. The mixture will harden when cool.

BLACK LICORICE SQUARES

Steps:

• Line a 9 x 5" loaf pan with parchment paper.
• In a heavy pot, combine cream, butter, corn syrup, molasses, sugars and salt to a boil.
• Reduce heat to medium-low and cook, stirring constantly, until the mixture reaches 260°F.
• Remove from heat and thoroughly stir in the flour, candy oil and food colouring if using.
• Quickly and carefully pour the candy into the pan.
• Allow to set for 10 minutes, then score with a bench scraper or sharp chef's knife and allow to cool completely before separating and wrapping the pieces.

LICORICE CARAMEL CANDY

Steps:

• Line an 8-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. , In a heavy Dutch oven, combine the sugar, 1-1/2 cups cream and corn syrup. Bring to a boil over medium heat; stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Gradually add remaining cream; return to a boil, stirring constantly, until a candy thermometer reads 248° (firm-ball stage)., Remove from the heat; stir in extract and food coloring. Pour into prepared pan (do not scrape pan). Cool completely before cutting. Store in an airtight container in the refrigerator.