These licorice twists can be stored in the fridge for up to 2 weeks. To serve, just microwave them briefly. This recipe first appeared in our Jan/Feb 2013 issue along with our article Homemade Licorice.
8 tbsp. unsalted butter, plus more 1 cup sugar ½ cup dark corn syrup ½ cup sweetened condensed milk ¼ cup blackstrap molasses ⅛ tsp. kosher salt ¾ cup whole-wheat flour 1½ tbsp. anise extract (available at Olive Nation) 1½ tsp. 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.