Go to the Recipe: Licorice
Didn’t work for me. Ended up a gooey taffy mess. I added extra flour too to make them more firm.
Seriously?
So you doubled the water?
Does anyone have the recipe for sen sen
Brian, you are incorrect. The statement at the top was a general comment about making licorice candy. Anyone sharing a recipe who is responsible will state whether they are using licorice extract, anise extract or an essential oil. Anise is not from licorice root. They are entirely different plants that have similar flavors. https://thekitchencommunity.org/anise-vs-licorice-whats-the-difference/#:~:text=Whilst%20the%20flavors%20of%20the,or%20aniseed%20as%20a%20flavoring
You can use carb-free flour. Carbalose. https://www.netrition.com/tova_carbalose_page.html
I have not tried this, but the flour usually works about the same as regular flour if you don't need the starch per se. It might not absorb as much liquid, so the ratios might be a bit off.
1/12 of a teaspoon which cannot really be measured. Here is a plausible way to get to 0.4 g, measure out one gram and then half it plus a tiny bit more. the 0.1 gram is harder, start with 1 gram and then cut it in half and the half into 5 equal portions.
Is there a teaspoon equivalent for the anise oil? My scale does not do fractions of grams
@karon Adams If you bother to read the preamble, they state:
The candy shares a name with licorice root, a plant that, while not botanically related to anise or fennel, has a similar flavor profile. It can be flavored with an extract from the licorice root itself or, as in this recipe, with anise essential oil.
They didn't use the terms interchangeably. ChefSteps is aware of the difference, if you've viewed some of their more recent recipes. They were precise.
Recipe works a treat .. I added 50g of water to my bloomed Gelatin when heating to create a more jellie like consistency
I also let my sweets prove for 3 days before cutting them and adding sour sugar .. allow to prove for another 48 hours so sugar can crystallise ... enjoy folks ... 💚💛❤️... ps I used 24g of powdered Gelatin
Add another packet.of knox
I have been trying to make a low-carb Dutch licorice, starting with your recipe. Dutch licorice is firmer than yours, and uses Salmiak salt instead of table salt, which also gives it a unique flavor.
So far, I have come up with this, which tastes remarkably good, but is still a bit too soft:
100g 1/2 cup Sweetener (stevia, truvia, swerve)
1/8 tsp Vanilla powder
50 g 1/4 cup Flour
6g 1/2 tsp Salmiak Salt
80g 1/3 cup Water
20g 3 pckts Gelatin (Knox)
15g 1 tbsp Blackstrap molasses
30g 2 tbsp Maple syrup/honey/agave syrup
0.4 ml Anise essential oil
3 drops Black food coloring
It also has too many carbs. I can easily replace some of the syrups with flavor oils to reduce carbs even more.
But I am struggling with finding a substitute for the flour for thickening.
I tried Arabic Gum yesterday (this was used for Dutch licorice historically, but has become too expensive for the industry). But the result was flowing instead of firm.
What can I use as a low-carb thickening substitute for flour and in what amount should I use it?
Can I substitute pomegranate molasses for the dark cherry concentrate? It's what I have on hand -- easy to find here in Central Asia -- and it could be good! Otherwise can I reduce a bottle of (sweetened - unsweetened not available, alas) sour cherry juice to make the concentrate and if so, how do I know when it's reduced enough to add to this recipe? Is there a certain temperature to which I should cook the syrup?
Please let me know how your second trial with xg turns out.
Hello
No name is Danile, I am a fanatic of licorice black. I love your site very much. What is the cooking temperature.for your licorice recipe black.
Cordialement
Daniel
Made with recipe x 18 = 6kg
I tried agar agar it was horrible, totally changed the texture
I used ordinary Dark molasses (blackstrap i can't find), you Can find it in several supermarket foetex, meny etc.
Where did you buy the molasses in Denmark?
I made a first batch of this and it didn't work quite for me, also gelatine that you Use i was not able to get that here in Denmark (hence it smelted and tasted a little like pig what about using another thinkener like agar agar ???
I would like to cast my licorice in the round fluted-edge style shown with the Sour Cherry Licorice. Anybody know where I can get that mold?
Any suggestion on weight to substitute the anise essential oil with powdered liquorice extract.?
I've got both anise oil and powdered liquorice in the cupboard but think I'd like the flavour of the liquorice better in this recipe.
Guys! I REALLY REALLY REALLY need to know whether you are using extracts or essential oils! they are two VERY different things and I have BOTH in my cabinets. PLEASE don't use these terms interchangeably, You guys are all about precision, please be precise on this for those of us who know the difference but, more importantly, for those who DON'T!
perfect
I use Parisian essence and slightly less salt. I get a scum form on top, don't know if this is due to the Parisian essence or not but it is easily removed with a hot knife and a clean cloth.
Sift flour and divide in two, don't need to completely dissolve the first half before adding the second. Beat really fast.
Thanks very much! i will give that a try... also going to try switching out cherry juice for a mixture of pomegranate molasses and pomegranate juice.
You can incorporate the flour in with an immersion blender to insure there are no clumps.
I haven't made licorice before but my guess is you would put the flour through a sieve to get rid of any large clumps of flour.
Can anyone offer tips on getting the flour into the recipe without it clumping?
Hi all, my question is about the blooming of the gelatin. I'm using eight 2.5g sheets of of 170 bloom gelatin for the sour cherry licorice. Do I bloom that in the 50g of water called for in the recipe? Or do I bloom off to the side and then add to the 50g of water. That's hardly any water, and I'm having trouble getting all the gelatin submerged in the water.. let alone not having it clump. (I made it anyways and it was delicious!)
Any tips on adding salmiak salt (ie ammonium chloride) to this recipe?
Can anyone report back on whether they have successfully made this without the caramel coloring, or with a substitute? I have black food coloring but don't know whether that will prove lacking in flavor, and I've also found something online about burning the heck out of sugar and making your own coloring.
You could make your own extract if you have inexpensive access to the star anise (Indian marketplaces have it for a low price). It's dead easy, but takes a long time. Grab a small leak-proof jar and pack it with star anise. Then get a bottle of 80 proof or above neutral grain spirit (vodka is usually the choice, although an overproof white rum or something like Everclear will do). Fill the jar with the alcohol, reserving about 1 cm of space at the top for agitation. Seal the jar and agitate at least once a week for 3 months. Most extracts don't take nearly that long - a quick look at recipes for others call for maybe a week or so, but for some reason star anise takes much longer.
Have entered the black licorice in cooking at two shows and won first and second prize in A.O.V.
Hi Christian
I went ahead and made the cherry version of this recipe GF.
It really wasnt that big of a deal. So what I did was follow the recipe using a GF flour blend that I
formulated that had no XG. I also used the minimum amount that this recipe called for. which
in turn made a more gelatinous bite than a licorice bite. Flavour wise the feedback I received was
that I had the classic flavour most wanted from cherry licorice. Oh yes I didnt have malic acid on hand
but I did use citric to taste. I dont know that it would make a huge difference to omit it totally and I alsoused red paste to colour it as that too is what I had on hand.
My plan for the second trial is to add more "flour" and perhaps a small amount of XG to make it
chewier. Beyond that I also intend to bloom the gelatin in the cherry juice instead of water, because I
can. For this one I used knudsons tart cherry juice.
feel free to ask me anything that I might not be clear about here. its difficult to know
what may or may not help.
Lesley.
I too am curious about this Christian.
DId you make a GF version?
Lesley
Gimme gimme gimme!
I'm quite pleased with how easy this was to make (also, that my wife hates licorice, so it's all mine)!!
First off, let me say, great recipe. My family was not a huge fan of black licorice until I made this, and now I cant keep it in the house. Quick question though. I ran out of 170 bloom gelatin (made too much licorice) and am now awaiting more to arrive in the mail. In the mean time, I have an abundance of other blooms. Is there a modification that can be made to use another bloom and still get this great texture? Thanks so much, love you guys at ChefSteps.
What could you sub bread flour with if you want a Gluten Free version? Rice flour? Bob's all purpose GF? I see that Bread Flour has a high protein content, which is probably important...?
Made the cherry version and it turned out great. I'm curious if BBQ sauce could be substituted similar to the MC recipe. I believe that calls for HM pectin but would gelatin work similarly?
Black licorice was my preference!
OK, I just made a batch and it's setting in the fridge - I also used silicon molds. wish me luck ;-)
is there a substitute for the caramel colouring??
is there a substitute for bloom gelatin? The sites mentioned are helpful but shipping to Canada is expensive and takes forever!
Is anise essential oil the same as anise extract? If not, how much anise extract would I have to weigh to equal .4g of oil? Also, if I omitted the caramel coloring, would that mess up the fluid:solid ratio too much, i.e., require me to use less flour?
Somewhere on this site I found a source for anise essential oil. It came from aftelier.com. It cost me about $23.00 delivered. I should be able to get 10 batches of licorice wonderment from that small bottle.
I made my first batch today. The only difficult part was weighing out .4g of anise oil. Everything else came together quite easily. I did not use 2"x6" metal pan for the mould. I did have a silicone ice cube tray . Each cube of licorice measured about 1 1/4" in all directions. After chilling in the refrigerator, each cube popped right out. I then quartered each cube. I got 7 cubes in that batch, so 28 total bites of licorice. I figured that batch cost between $3.50 to $4.00. I could probably buy licorice cheaper in the store, but I then couldn't feel pleased with myself that I made it.
No, it does not.
Does the Ginger recipe also use Black Strap Molasses?
Yes! Thank you.
@grant For the ginger licorice recipe, is the omission of bread flour in the ingredients list a mistake?
Hi all, www.naturesflavors.com has a bunch of food grade oils and extracts. cool company. enjoy!
