Ruqayyah Snyder
Licorice is a treat with a distinctive taste and a satisfying texture. Making your own licorice at home is simple and fun, and there are a variety of recipes to choose from, including vegan and gluten-free options. To make Australian licorice, you'll need a few key ingredients, such as dried licorice root, alcohol, sugar, syrup, milk, and coconut oil or butter. You can also add food colouring to achieve the desired shade of black or red typically associated with licorice candy. The process involves infusing the licorice flavour by steeping the root in alcohol for several weeks, creating a licorice extract that can then be combined with other ingredients and cooked to form the chewy candy.
How to Make Australian Licorice
| Characteristics | Values |
|---|---|
| Ingredients | Licorice root, alcohol, sugar, syrup, milk, coconut oil/butter, beetroot juice, honey |
| Equipment | Mason jar, saucepan, mixing bowl |
| Process | Combine dry ingredients in a bowl. Combine sugar, syrup, milk, and coconut oil/butter in a saucepan and bring to a boil. Continue heating until the temperature reaches 240°F. Fill a mason jar halfway with licorice root and cover with alcohol. Cap and seal the jar, then place in a sunny spot for six weeks. |
| Serving | 45g |
| Nutrition | Calories: 185kcal, Carbohydrates: 29g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 21mg, Sodium: 73mg, Potassium: 53mg, Fiber: 1g, Sugar: 25g, Vitamin A: 232IU, Vitamin C: 1mg, Calcium: 35mg, Iron: 1mg |
| Variations | Vegan, gluten-free |
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What You'll Learn
Combine dry ingredients in a mixing bowl
To make Australian licorice, you'll first want to gather and combine your dry ingredients in a mixing bowl. This forms the base of your licorice recipe and typically includes the flour, which can be substituted for coconut flour if you're making a gluten-free variety.
The dry ingredients are an important part of the recipe, as they determine the texture and consistency of your final product. It's a good idea to do a test batch to see what the consistency of your licorice will be like, as you may need to adjust the amount of moisture in your recipe depending on the type of flour used. For example, coconut flour tends to require more moisture than other types of flour.
You can also add dried licorice root to your dry ingredients for an extra boost of flavor. The licorice root can be cut into thin slices and combined with alcohol in a mason jar to create a licorice extract. This extract can then be added to your dry ingredients in place of other liquid ingredients.
If you're looking to make your licorice vegan, you can also use brown rice syrup instead of honey and choose a dairy-free sweetened condensed milk option or make your own with a vegan milk substitute.
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Boil sugar, syrup, milk, and oil/butter
To make Australian licorice, you'll need to combine sugar, syrup, milk, and oil/butter in a saucepan. The type of syrup and milk you use can vary depending on your dietary preferences. For example, you can use brown rice syrup instead of honey, and sweetened condensed coconut milk instead of dairy milk.
For the oil/butter component, you can use either coconut oil or unsalted butter—whichever you prefer. Some recipes also include corn syrup, but this can be substituted with a more natural alternative if desired.
Once you've combined these ingredients in a saucepan, you'll need to heat them. Stir the mixture occasionally as it comes to a boil. Continue heating and stirring until the temperature reaches 240°F.
At this temperature, the mixture will have a soft, fudge-like consistency. This is the ideal texture for pouring into a mould to set. If you prefer a firmer texture, you can continue heating the mixture until it reaches a higher temperature. However, be careful not to overheat it, as this can affect the flavour and texture of your licorice.
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Heat mixture to 240°F
To make Australian licorice, you'll need to combine sugar, syrup, milk, and a fat source like butter or coconut oil in a saucepan. Heat this mixture, stirring occasionally, until it reaches 240°F. This step is crucial as it determines the final texture of your licorice.
The ideal temperature for making licorice is 240°F. This temperature falls within the "soft ball" stage of sugar cooking, which ranges from 235°F to 245°F. At this stage, the sugar mixture will form a soft, pliable ball when dropped into cold water. This is the perfect consistency for licorice, as it will be chewy and flexible without being too hard or brittle.
Heating the mixture to 240°F also ensures that the sugar dissolves completely and that the final product has a smooth, glossy appearance. It's important to stir the mixture occasionally to prevent scorching and promote even cooking.
Depending on your stove and saucepan, heating the mixture to 240°F should take around 10 to 15 minutes. It's a good idea to use a candy thermometer to monitor the temperature accurately. If you don't have a thermometer, you can test the mixture by dropping a small amount into a glass of cold water. If it forms a soft, pliable ball, it has reached the correct temperature.
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Add colouring (optional)
Adding colouring to your Australian licorice is completely optional. Licorice is typically black, but it can also be found in a variety of colours, such as red, orange, and pink. If you choose not to add colouring, your homemade licorice may have a dull, greyish colour.
There are a few different ways to add colour to your licorice. One option is to use natural ingredients such as beetroot juice, which will give your licorice a rosy colour. You can also use any juice or concentrate of your choice to add colour and flavour to your licorice. For example, you could use strawberry juice for a pink colour or spinach juice for a green colour.
If you prefer to use food colouring, you can add a few drops of natural black food colouring to your mixture to achieve the traditional black licorice colour. You can also experiment with other colours such as red or orange. It is important to use natural food colouring to avoid adding artificial ingredients to your homemade treat.
Additionally, you can add flavour extracts to enhance the taste of your licorice. For example, if you are making black licorice, you can add anise extract to give it that classic, distinctive flavour.
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Flavour with anise extract
To flavour your Australian licorice with anise extract, you will first need to make a licorice extract. Start by filling a mason jar halfway with dried licorice root slices. Cover the licorice with alcohol—any type that is 40% or higher will work. Seal the jar tightly and shake it well. Place the jar in a sunny spot for about six weeks. After this time, strain the mixture and pour it into a dark bottle. This is your licorice extract.
Now, to make the Australian licorice, you will need to gather your ingredients. Combine the dry licorice recipe ingredients in a mixing bowl and set aside. In a separate saucepan, combine sugar, syrup, milk, and either coconut oil or butter. Bring this mixture to a boil, stirring occasionally. Continue to heat and stir until the temperature reaches 240°F.
For the anise flavour, you will need to use anise extract. This can be purchased from most food stores, or you can make your own. To make your own anise extract, you will need to follow a similar process as the licorice extract. Fill a jar halfway with anise seeds and cover with alcohol. Seal and leave in a sunny spot for six weeks. After this time, strain and pour into a dark bottle. Store in a cool, dark place.
Once you have your anise extract, simply add a few drops to your licorice mixture. The amount you add will depend on how strong you want the anise flavour to be, so add gradually and taste-test as you go. Stir the mixture well to ensure the anise is evenly distributed. Now, your Australian licorice has a delicious anise flavour!
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Frequently asked questions
You will need dried licorice root, alcohol (40% vodka or higher), sugar, syrup, milk, and coconut oil or butter.
First, fill a mason jar halfway with licorice root and cover it with alcohol. Securely cap the jar and place it in a sunny spot for around six weeks.
After six weeks, strain and decant the mixture into a dark bottle. Store the bottle in a cool, dark place for up to a year. You have now made licorice extract.
Combine the dry licorice recipe ingredients in a mixing bowl and set aside. In a saucepan, combine sugar, syrup, milk, and coconut oil (or butter). Bring this mixture to a boil, stirring occasionally. Continue heating and stirring until the temperature reaches 240°F.
Yes, there are vegan and gluten-free variations. For a vegan option, use dairy-free sweetened condensed milk or make your own with a vegan milk substitute like almond or coconut milk. You can also use brown rice syrup instead of honey. For a gluten-free option, substitute regular flour with coconut flour, although this may require adding more moisture.
