Discover how to make licorice at home with this simple, enjoyable recipe, including vegan and gluten-free options! Licorice has always been one of my favorites due to its unique texture and bold flavor. While traditional licorice is black, you can find it in a variety of fun colors like red, orange, and even pink. Making licorice from scratch hadn’t crossed my mind until I stumbled upon an old recipe. I’ve since adapted it to fit today’s needs, adding vegan and gluten-free variations. Let’s dive into the recipe!
INGREDIENTS
- ½ cup flour
- Pinch of Himalayan pink salt or kosher salt
- ½ cup butter or coconut oil
- ¼ cup honey, brown rice syrup, or blackstrap molasses
- 1 cup cane sugar
- ½ cup sweetened condensed milk (homemade if you prefer)
- 1 teaspoon licorice extract (instructions to make your own below)
- 1 teaspoon beetroot juice (optional, for color)
INSTRUCTIONS
- Prepare Dry Ingredients: In a mixing bowl, combine the flour and salt. Set aside.
- Cook the Syrup: In a saucepan, add the sugar, honey (or alternative syrup), sweetened condensed milk, and butter (or coconut oil). Stir occasionally as the mixture heats, bringing it to a boil. Continue stirring and heating until the mixture reaches 240°F, known as the “softball stage.” You can check the temperature with a candy thermometer or by dropping a small spoonful into cold water. If you can form it into a soft ball with your fingers that holds shape briefly, it’s ready.
- Combine Mixtures: Remove the saucepan from heat immediately and pour the syrup over the flour mixture. Stir until well combined.
- Add Flavor and Color: Mix in the beetroot juice (if using) for color, and the licorice extract for flavor until fully incorporated.
- Set and Chill: Pour the licorice mixture into a greased pan and refrigerate for about an hour, or until firm and well-chilled.
- Shape the Licorice: Once chilled, turn the licorice onto a sheet of parchment or wax paper. Use a pizza cutter to cut it into ⅓- to ½-inch wide strips. Twist each strip if desired.
- Finish and Store: Dust the licorice with arrowroot powder to prevent sticking and store in an airtight container.
NOTES
- Coloring is optional for homemade licorice, as it may naturally appear grayish. Beetroot juice adds a rosy hue, but any natural juice or concentrate can be used for a touch of color.
- Choose unsalted butter or coconut oil based on preference.
- While corn syrup is commonly used, this recipe opts for more natural sweeteners. Feel free to substitute if you prefer.
