Ruqayyah Snyder
Licorice is a treat with a distinctive taste and a satisfying texture. While commercial licorice often contains artificial ingredients, making it at home is a fun and simple process that allows you to control exactly what goes into it. With a few tweaks, it can even be made vegan and gluten-free. The basic recipe involves creating a mixture of sugar, syrup, milk, and coconut oil (or butter), and combining this with dry ingredients and licorice root to form the iconic treat.
How to Make Australian Licorice
| Characteristics | Values |
|---|---|
| Ingredients | Dried licorice root, alcohol (vodka or any alcohol that is 40% or higher), sugar, syrup, milk, coconut oil or butter, honey |
| Equipment | Mason jar, saucepan, mixing bowl |
| Process | Fill a mason jar halfway with licorice root and cover with alcohol. Cap and seal tightly, shake well, and place in a sunny spot for 6 weeks. Strain and decant into a dark bottle and store in a cool, dark place for up to a year. Combine dry ingredients in a mixing bowl. In a saucepan, combine sugar, syrup, milk, and coconut oil/butter. Bring to a boil, stirring occasionally, until the temperature reaches 240°F. |
| Variations | Licorice can be coloured with beetroot juice or any other juice/concentrate. To make vegan, substitute honey with brown rice syrup and use dairy-free sweetened condensed milk or make your own with almond/coconut milk. Gluten-free options include substituting flour with coconut flour. |
| Nutrition (per 45g serving) | 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 |
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What You'll Learn
Combine dry ingredients in a mixing bowl
To make Australian licorice, start by combining the dry licorice ingredients in a mixing bowl. The dry ingredients typically include the flour, which can be substituted with coconut flour or another gluten-free option if needed. If you choose to use coconut flour, you may need to add more liquid to your mixture to balance the absorbency of the coconut flour.
The dry ingredients may also include dried licorice root, which can be purchased and sliced thinly. If you are unable to find dried licorice root, you can make your own licorice extract by filling a mason jar halfway with licorice root and covering it with alcohol. Seal the jar tightly and store it in a sunny spot for about six weeks. After six weeks, strain and decant the liquid into a dark bottle. This homemade licorice extract can be used in place of store-bought licorice extract.
If you are happy with the colour of your licorice, you can skip adding any colouring agents to your dry ingredients. However, if you would like to enhance the colour, you can add beetroot juice for a rosy hue or use any juice or concentrate of your choice. Licorice is typically black, but you can also find it in a variety of colours, such as red, orange, or pink.
Once you have combined all the dry ingredients in the mixing bowl, set it aside while you prepare the wet ingredients in a saucepan.
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Boil sugar, syrup, milk and coconut oil/butter
To make Australian licorice, you'll need to combine sugar, syrup, milk, and coconut oil/butter in a saucepan. You can use brown rice syrup or honey for the syrup, and sweetened condensed milk or a dairy-free alternative for the milk. Coconut oil and butter are interchangeable, so feel free to use whichever you prefer or have on hand.
Once you've measured out your ingredients, place them in the saucepan and put it on the stove. Turn the heat up to a medium setting and stir the mixture occasionally as it heats up. You'll want to keep a close eye on it to ensure it doesn't burn. As the mixture warms up, the sugar will dissolve, and the other ingredients will start to combine. Continue heating until the mixture reaches a temperature of 240°F.
At this temperature, the mixture will have a soft-ball consistency. This means that if you drop a small amount of the mixture into a glass of cold water, it will form a soft ball that you can pick up and flatten between your fingers. This stage is important as it indicates that the mixture has reached the perfect consistency for licorice.
Stirring occasionally will help ensure that the mixture heats evenly and doesn't stick to the bottom of the pan, creating a smooth and homogeneous mixture. It's important to be careful when handling the hot saucepan and to use oven mitts or pot holders to protect your hands from the heat.
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Heat mixture to 240°F
To make Australian licorice, you'll need to prepare a mixture of sugar, syrup, milk, and coconut oil or butter. Combine these ingredients in a saucepan and place it on your stove. Turn the heat up and bring the mixture to a boil, stirring occasionally to ensure even heating.
Continue heating and stirring the mixture until it reaches a temperature of 240°F. This step is crucial for achieving the ideal consistency and texture in your licorice. The target temperature is known as the "soft-ball stage" in candy-making, and it indicates that the mixture has reached the perfect level of concentration.
At 240°F, the mixture will have a thick and syrupy consistency. It will be hot and potentially sticky, so handle with care. This temperature ensures that your licorice sets with a pleasantly chewy texture.
Depending on your stove and saucepan, this process can take anywhere from a few minutes to over ten minutes. It's important to keep a close eye on the mixture and stir frequently to prevent scorching or overheating, which could alter the flavor and texture.
Once the mixture reaches 240°F, you're ready to move on to the next step of making your Australian licorice.
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Add colouring with beetroot juice
Licorice is a delicious treat, and you can make it at home with a few simple steps. While it is not necessary to add colouring to your homemade licorice, it may end up looking dull and grey. A great natural way to add colour is to use beetroot juice, which will give your licorice a nice rosy hue.
To make Australian licorice, you will need to gather your ingredients and combine the dry ingredients in a mixing bowl. Set this aside. In a saucepan, combine sugar, syrup, milk, and coconut oil or butter. Bring this mixture to a boil, stirring occasionally. Keep heating and stirring until the temperature reaches 240°F. This is called the softball stage. You can use a candy thermometer to check, or you can try dropping a small spoonful into a glass of cold water. If you can form a ball from the syrup with your fingers, it is ready.
Once your mixture reaches the softball stage, remove it from the heat and pour it over the flour mixture. Mix well. Now, you can add beetroot juice for colour. The amount of beetroot juice you add will depend on how intense you want the colour to be. Start with a small amount and gradually add more until you achieve the desired shade. Mix the beetroot juice well into the batter.
Beetroot juice is not only a natural colouring agent but also a healthy addition to your licorice. Beetroot is known for its cardiovascular benefits and can help maintain good heart health. You can use store-bought beetroot juice or make your own by blending and straining beetroots. If you are using a blender, be sure to peel and cut the beetroot into long slices before processing.
After adding the beetroot juice and mixing well, your licorice mixture is almost ready. Pour it into a greased pan and place it in the refrigerator for about an hour, or until it is well chilled and set. Once chilled, turn the mixture out onto a sheet of parchment paper and cut it into strips with a pizza cutter. Your homemade Australian licorice is now ready to be enjoyed!
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Seal in a jar for six weeks
To make Australian licorice, you'll need to seal the mixture in a jar for six weeks. This process allows the flavours to mature and develop, resulting in a more intense and flavourful licorice. Here's a step-by-step guide for this stage of the process:
Firstly, you'll need a clean and sterile mason jar with a tight-fitting lid. Ensure that the jar and lid are dry and free from any moisture to prevent unwanted bacteria from forming. Next, fill the jar about halfway with dried licorice root slices. You can purchase these online or from specialty herb stores. If you're using a different type of container, adjust the amount of licorice root accordingly, ensuring it's roughly half-full.
Now, carefully pour alcohol into the jar until the licorice root is completely covered. For the alcohol, use vodka or any other spirit that is 40% alcohol or higher. Securely tighten the lid onto the jar, ensuring it is sealed tightly. This step is crucial to prevent leakage and evaporation during the maturation process.
Give the jar a gentle shake to combine the contents, and then find a sunny spot to place the jar. A windowsill or a shelf near a window are ideal locations, ensuring the jar receives indirect sunlight. The sunlight will help warm the mixture, aiding in the extraction of flavours from the licorice root.
Let the mixture rest undisturbed for about six weeks. During this time, the alcohol will extract the licorice flavour from the roots, creating a concentrated licorice extract. The maturation period allows the flavours to meld and intensify, contributing to the distinctive taste of Australian licorice.
After six weeks have passed, it's time to strain and decant your homemade licorice extract. Using a fine-mesh strainer, separate the liquid from the solid licorice root pieces. Then, pour the strained extract into a dark bottle for storage. Your licorice extract will now be ready to use in your chosen licorice recipe.
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Frequently asked questions
You will need dried licorice root, alcohol that is 40% or higher (such as vodka), sugar, syrup, milk, and coconut oil or butter.
First, fill a mason jar halfway with licorice root and cover it with alcohol. Seal the jar tightly, shake it well, and place it in a sunny spot for about six weeks. After six weeks, strain and decant the mixture into a dark bottle. This is your licorice extract. Next, combine sugar, syrup, milk, and coconut oil or butter in a saucepan and bring it to a boil. Continue to heat and stir the mixture until it reaches a temperature of 240°F. Finally, add the licorice extract to the mixture, and your Australian licorice is ready!
The licorice extract can be stored in a cool, dark place for up to a year.
Yes, there are some adjustments you can make to the recipe to achieve this. For a vegan option, use brown rice syrup instead of honey and opt for dairy-free sweetened condensed milk or make your own with a vegan milk substitute like almond or coconut milk. To make it gluten-free, substitute the flour with gluten-free alternatives like coconut flour, but you may need to adjust the moisture levels.
