I looked around the Web at a few different recipes, which all seemed to have the same basic ingredients: butter, molasses, cream and sugar. I settled on Pinch and Swirl's recipe as a jumping off point, and played around a little bit with the ingredients to get what I was looking for in my final candy. I came out with a pan of slightly chewy, very licoricey, perfectly wrappable squares that definitely hit the spot after a rich meal. If you love black licorice, these are definitely the candy for you!
Black Licorice Squares
Makes ~36 pieces
¼ cup 18% (table) cream
¼ cup salted butter
3 tbsp light corn syrup
3 tbsp fancy molasses
¼ cup granulated sugar
¼ cup Muscavado sugar (or dark brown sugar)
½ tsp Kosher salt
6 tbsp white whole wheat flour
1 dram anise candy oil (I use LorAnn Hard Candy Flavoring Oil)
- 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.
Total Fat: 1.8 g
Cholesterol: 5.4 mg
Sodium: 26.9 mg
Total Carbs: 6.0 g
Dietary Fiber: 0.2 g
Protein: 0.3 g