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
- 1⁄2 cup dark corn syrup
- 1⁄2 cup sweetened condensed milk
- 1⁄4 cup blackstrap molasses
- 1⁄8 tsp. kosher salt
- 3⁄4 cup whole-wheat flour
- 1 1⁄2 tbsp. anise extract (available at Olive Nation)
- 1 1⁄2 tsp. black food coloring
- 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.
- 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.