Homemade Black Licorice Twists

  • Serves

    makes About 3 Dozen


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
  • 12 cup dark corn syrup
  • 12 cup sweetened condensed milk
  • 14 cup blackstrap molasses
  • 18 tsp. kosher salt
  • 34 cup whole-wheat flour
  • 1 12 tbsp. anise extract (available at Olive Nation)
  • 1 12 tsp. black food coloring


Step 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.

Step 2

Invert onto a cutting board, peel of paper, and cut into 1⁄4"-thick ropes; twist to shape. Place on baking sheets; chill 20–30 minutes until set.

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