HOW TO MAKE LICORICE

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.