Black Licorice Squares Recipes

LICORICE PUDDING

Steps:

• Combine licorice, salt, 4 cups milk, and 1/3 cup sugar in a 2- to 3-quart heavy saucepan and heat over moderately low heat (do not let boil), stirring frequently, until licorice is dissolved, 18 to 20 minutes. (If licorice is not completely dissolved, let mixture stand off heat, uncovered, whisking occasionally, 10 minutes.)
• Increase heat to moderate and bring milk mixture to a bare simmer.
• Stir together cornstarch and remaining 1/2 cup milk in a small bowl.
• Whisk cornstarch mixture into licorice mixture and simmer, whisking, 2 minutes to thicken.
• Whisk together egg yolks and remaining 2 1/2 tablespoons sugar in a medium bowl until combined well, then add hot milk mixture in a slow stream, whisking. Return to saucepan and cook over moderate heat, stirring constantly, until thermometer registers 170°F. Immediately pour through a fine-mesh sieve into a clean bowl and stir in butter until incorporated.
• Chill pudding, its surface covered with a round of wax paper, until very cold, about 4 hours.
• Just before serving, gently whisk pudding, then divide among 6 glasses or bowls.
• Serve with almond cakes.

BLACK LICORICE SQUARES

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.

BLACK LICORICE ICE CREAM

Steps:

• Beat eggs and add sugar 1/2 cup at a time, beating after each addition. Add whipping cream, anise flavoring, lemon flavoring, salt and food coloring if desired. Pour into canister and fill to full line with milk (7-8 cups). Freeze in 1 gallon ice cream freezer according to manufacturer's directions.

ORIGINAL LICORICE CANDY

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.

BLACK LICORICE CARAMELS

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*.