Homemade Black Licorice Twists
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.
Enlarge Image Credit: Todd ColemanMAKES ABOUT 3 DOZEN
INGREDIENTS8 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
INSTRUCTIONS1. 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.