Black Licorice Squares Recipes

Steps:

• Line a 9 x 5" loaf pan with parchment paper.
• In a heavy pot, combine cream, butter, corn syrup, molasses, sugars and salt to a boil.
• Reduce heat to medium-low and cook, stirring constantly, until the mixture reaches 260°F.
• Remove from heat and thoroughly stir in the flour, candy oil and food colouring if using.
• Quickly and carefully pour the candy into the pan.
• Allow to set for 10 minutes, then score with a bench scraper or sharp chef's knife and allow to cool completely before separating and wrapping the pieces.

Steps:

• In a large heavy pan melt butter on low-med heat; add sweet cond milk, Karo syrup, sugar and salt.
• Place a candy thermometer on side of pan, be careful to not touch bottom of pan.
• Stirring CONSTANTLY, cook on medium heat to 234 degrees.
• Remove from heat.
• Add Anise extract and black food coloring paste.
• Pour into a buttered 9x13" pan.
• Cool and cut into desired pieces.
• Wrap in wax paper.
• It will be gone before ya know it!
• * This caramel is soft and chewy. If you would like it more firm, cook until about 244 degrees. I find that using the brand Karo for the corn syrup works best, because some of the "off" brands contain water in the ingredients*.

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.