Best Original Licorice Candy Recipes

ORIGINAL LICORICE CANDY

Original Licorice Candy image

Original licorice candy made with the licorice root. This is a delicious treat which is mildly laxative and alleviates symptoms of colds and flu. Warning: Licorice should not be used by those suffering from high blood pressure (it raises the BP quite a lot!), diabetes, glaucoma, heart disease or a history of stroke, kidney disease. Best avoided when pregnant. May cause water retention and loss of potassium. Do not use for more than 4 weeks consecutively.

Provided by Carambola

Categories Candy

Time 15m

Yield 15 serving(s)

Number Of Ingredients 5

Ingredients

1 cup molasses
1 teaspoon powdered licorice root (or to taste)
1 teaspoon dried anise, root (POWDERED ( or to taste)
1 cup flour (enough to make a workable dough)
icing sugar

Steps:

Warm the molasses and add licorice and anise powder.
Mix in enough flour to make a workable dough.
Roll mixture into small tubes, cut into desired lengths.
Roll in icing sugar if desired. The mixture will harden when cool.

Nutrition Facts : Calories 95.5, Fat 0.1, Sodium 8.5, Carbohydrate 23.1, Fiber 0.2, Sugar 12.5, Protein 0.9

LICORICE CARAMEL CANDY

Licorice Caramel Candy image

These delicious treats are a fun cross between caramels and licorice. I always get compliments on them, especially from those who enjoy black licorice. - Paula Fischer, Rapid City, South Dakota

Provided by Taste of Home

Categories Desserts

Time 25m

Yield about 1 pound (about 4 dozen).

Number Of Ingredients 6

Ingredients

1-1/2 teaspoons butter
2 cups sugar
3 cups heavy whipping cream, divided
1-1/3 cups light corn syrup
2 teaspoons anise extract
1/4 to 1/2 teaspoon red paste food coloring

Steps:

Line an 8-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. , In a heavy Dutch oven, combine the sugar, 1-1/2 cups cream and corn syrup. Bring to a boil over medium heat; stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Gradually add remaining cream; return to a boil, stirring constantly, until a candy thermometer reads 248° (firm-ball stage)., Remove from the heat; stir in extract and food coloring. Pour into prepared pan (do not scrape pan). Cool completely before cutting. Store in an airtight container in the refrigerator.

Nutrition Facts :

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