liquorish recipe?

Question

is it actually possible to make liquorish from scratch? like obviously you can buy liquorish extract , not from scratch scratch.
Does it work out?
does it still have the same texture and taste?

Answer 1

There is a show on the Food Network called "Unwrapped" and they showed how they make it.

It's just Corn syrup wheat flour, (citric acid + red coloring + artificial raspberry flavoring = red vines)

For the Black Licorice = Molasses, wheat flour, corn syrup, caramel coloring, licorice extract, salt, anise flavoring.

They then cook the mixture at a certain temp then pipe out the licorice whips on a corn starch mold. They let the extra moisture dry out for a certain amount of time,a day i think. then they're done. just shake off the extra starch.

At home, I would try a piping bag or just buy an icing tip and use ziplock freezer bags. Get a cookie sheet and put down a layer of corn starch. Let it rest for overnight. They should be firm enough, yet flexible as licorice should be.

Answer 2

LICORICE

1 can sweetened condensed milk
1 1/2 c. white Karo syrup
1 c. butter
2 c. sugar
1/2 tsp. salt

Mix above and cook to 250 degrees. Stir constantly. Take away from heat and add 1 teaspoon Anise oil and black food coloring. Stir. Pour in well buttered pan. Let cool. Break in pieces

LICORICE CARAMELS

A mild, unbelievably delicious licorice flavor! You'll find black and red paste for coloring these candies in specialty and cake-decorating stores. The black caramels also make great Halloween treats.

1 c. butter
2 c. sugar
1 (14 oz.) can (1 1/4 c.) sweetened condensed milk
1 c. light corn syrup
1/8 tsp. salt
1 tsp. anise extract
1/2 tsp. black or red coloring paste

Line a 9 x 9 x 2 inch baking pan with foil, extending foil over the edges of pan. Butter the foil; set aside. In a heavy 3-quart saucepan melt the butter over low heat. Add the sugar, sweetened condensed milk, corn syrup, and salt; mix well. Carefully clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, until candy thermometer registers 244 degrees, firm ball stage. The mixture should boil at a moderate, steady rate over entire surface. Reaching firm ball stage should take 15 to 20 minutes. (Mixture scorches easily.) Remove from heat; remove candy thermometer from saucepan. Add anise extract and coloring; stir to mix. Quickly pour candy, without scraping into buttered-foil-lined pan. Cool for several hours or until firm. Use foil to lift candy out of pan onto cutting board. Peel foil away; discard. With a buttered sharp knife, cut immediately into 1-inch squares; wrap individually in waxed paper. Makes 64 pieces (about 2 3/4 pounds).
To Wrap Caramels: Tear off 6-inch strips of waxed paper; cut each strip into 4-inch widths, making pieces 6 x 4 inches. Roll caramel in length of paper; fold flaps under. Set caramels into gift boxes with flaps underneath. The caramels will pack neatly and stay tightly wrapped. Makes 64 pieces.