Lexi Webster
Australian red licorice is a unique treat, known for its soft and chewy texture and full, intense flavor. Unlike traditional licorice, Australian red licorice is usually made into twists and then cut into bite-sized pieces, with a solid, soft, and chewy center. It has a distinctive strawberry flavor, derived from ingredients like wheat flour, molasses, and licorice extract. The candy is a flavorful, low-fat treat, that is also nearly sodium-free and almost fat-free. In this discussion, we will delve into the process of creating this delicious confectionery, exploring the ingredients and methods required to craft the perfect batch of Australian red licorice.
| Characteristics | Values |
|---|---|
| Taste | Unique, strawberry, smokey, earthy |
| Texture | Soft, chewy |
| Ingredients | Sugar, Wheat Flour, Wheat Glucose Syrup, Water, Treacle, Modified Food Starch Or Wheat Fiber, Palm Oil, Artificial Strawberry Flavor, Citric Acid, Mono- & Diglycerides, Salt, Liquorice Extract, Red 40, Sodium Bicarbonate |
| Calories | 140 per 11 pieces |
| Carbohydrates | 30g |
| Cholesterol | Low |
| Sodium | Low |
| Fat | Low |
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$12.99
What You'll Learn
Ingredients: flour, molasses, licorice oil, cherry oil, aniseed oil
Ingredients:
- 60% wheat flour
- 30% molasses
- 5% licorice oil
- Cherry oil to taste
- Aniseed oil to taste
Optional ingredients:
- Sugar
- Corn syrup
- Butter or coconut oil
- Food colouring
- Salt
- Citric acid
- Anise extract
Method:
- Combine the dry ingredients (flour, sugar, and salt) in a mixing bowl. Set aside.
- In a saucepan, combine the wet ingredients (molasses, licorice oil, cherry oil, aniseed oil, butter or coconut oil, and food colouring). Bring to a boil, stirring occasionally.
- Continue to heat and stir the wet ingredient mixture until it reaches a temperature of 240-255°F. This is known as the softball stage. You can check the temperature with a candy thermometer or by dropping a small spoonful into a glass of cold water and trying to form a ball with your fingers.
- Once the mixture reaches the desired temperature, remove it from the heat and pour it over the dry ingredient mixture. Mix well.
- Pour the combined mixture into a greased pan and set it in the refrigerator for about an hour, or until it is well chilled and set.
- Once chilled, remove the mixture from the pan and place it on a sheet of parchment paper or wax paper.
- Use a warm sharp knife to cut the mixture into clean strips, then twist them into shape. You can also use a pizza cutter to cut the strips, keeping them about ⅓ to ½-inch wide.
- Optional: add sprinkles or a light coating of soybean oil to enhance the shine of the licorice.
Note: This recipe may require some experimentation to perfect the ratios of ingredients and cooking temperatures to achieve the desired consistency and flavour.
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Flavour: strawberry, cherry, anise, or smoky
Australian red licorice is typically flavoured with strawberry, giving it a fruity, tangy, and smooth taste. However, you can also make red licorice with other flavours such as cherry, anise, or smoky.
If you want to make cherry-flavoured licorice, you can follow a similar recipe to the strawberry licorice, but substitute cherry oil flavouring for the strawberry flavouring. You can also add a small amount of cherry juice to enhance the flavour and give the licorice a nice dark black cherry red colour. Cherry and anise oil flavourings can be found at specialty baking shops.
To make anise-flavoured licorice, you can use anise extract or anise oil. Anise has a very similar flavour to licorice root extract, so it can be used as a substitute or in combination with the extract.
For a smoky flavour, you can add a small amount of molasses to the licorice mixture. Molasses will give the licorice a distinctive smoky and earthy flavour. You can also use wheat flour, which also contributes to the smoky taste.
Ingredients:
- Unsalted butter
- Sugar
- Corn syrup
- Sweetened condensed milk
- Pinch of kosher salt
- All-purpose flour
- Flavoured oil (cherry, anise, or strawberry)
- Food colouring (red or black)
- Coloured sprinkles (optional)
Instructions:
- Combine butter, sugar, syrup, milk, and salt in a heavy-bottom saucepan over medium heat. Cook until the butter has melted and the sugar is dissolved.
- Fit the pot with a candy thermometer and continue to cook, stirring frequently, until the mixture reaches 250° to 255°F (120° to 122°C), about 10 minutes.
- Remove from the heat and stir in the flour, flavoured oil, and food colouring.
- Pour the mixture into a prepared pan and spread it into the corners. Cool until just warm, about 30 minutes.
- Lift the licorice from the pan onto a cutting board. Slice it into ropes and twist them.
- Place the licorice on a cooling rack and cut each rope into the desired lengths.
- Dip the ends in water and then in sprinkles, if desired.
- Store the licorice in an airtight container for up to 1 week.
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Texture: soft, chewy, twisty
The texture of Australian-style red licorice is distinctive and beloved by many. To achieve that signature soft, chewy, and twisty texture, there are a few key techniques and ingredients to keep in mind during the licorice-making process.
First and foremost, the right combination of sugars is essential. Australian licorice typically uses a blend of molasses and brown sugar, which not only contributes to the unique flavour but also the chewy texture. The ratio of these sugars can be adjusted to fine-tune the consistency of the final product. Additionally, glucose syrup is often added to prevent crystallisation and create a smoother, more pliable texture.
Another crucial factor is the cooking process. The sugar and glucose mixture needs to be heated to the soft-ball stage, which is typically between 235-240°F (113-116°C). At this temperature, the sugars will be fully dissolved, and the resulting licorice will have a softer, more flexible texture. Overcooking the mixture can lead to a harder, less chewy final product, so temperature control is essential.
The addition of gelatin is also key to achieving the right texture. Gelatin acts as a softening agent and helps give the licorice its characteristic chewy consistency. The amount of gelatin added can be adjusted depending on how chewy you want your licorice to be – a higher quantity of gelatin will result in a softer, more supple texture.
Finally, the twisting technique used during the pulling and shaping stage of licorice-making will create that classic twist effect in the final product. Pulling and twisting the licorice while it's still warm and pliable will aerate the mixture, contributing to a lighter, chewier texture. The twisting also creates an appealing visual effect and makes it easier to bite into each piece.
By following these guidelines and paying close attention to ingredients, temperatures, and techniques, you can recreate the iconic soft, chewy, and twisty texture of Australian red licorice.
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Colour: red
Australian red licorice is known for its soft and chewy texture and unique taste. It is usually made into twists and then cut into bite-sized pieces. The candy has distinctive ridges and a slight twist to each piece. It is solid and soft, with a chewy centre.
The red colour of Australian licorice is typically achieved through the use of natural red food colouring agents, such as beetroot or strawberry, which also adds to the flavour. Artificial food colouring can also be used, such as Red 40, to create the distinctive red shade.
To make the licorice, a dough is created from a mixture of wheat flour, wheat glucose syrup, water, treacle, modified food starch or wheat fibre, palm oil, salt, and food colouring. This dough is then shaped into the characteristic twists or braids and baked at a low temperature for an extended period to create the chewy texture.
Some recipes for red licorice use cherry juice instead of water, which adds a dark black cherry red colour and a unique flavour. Citric acid can also be added to balance the sweetness of the licorice. The colour of Australian red licorice can vary from a bright red to a darker, more muted red, depending on the colouring agent used and the amount added to the mixture.
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Storage: careful re-ordering
When storing your Australian red licorice, it is important to keep a few things in mind to ensure it remains fresh and tasty.
Firstly, licorice is best stored in an airtight container. This will keep it soft and chewy and prevent it from drying out or becoming hard. A glass jar or sealed plastic bag can work well for this purpose. Secondly, it is best to store licorice at room temperature. Avoid storing it in extremely hot or cold places, as this can affect its texture and taste. Keep it in a cool, dry place, away from direct sunlight or heat sources such as ovens or radiators.
Additionally, if you are buying licorice in bulk, it is a good idea to divide it into smaller portions and store them separately. This will make it easier to monitor the amount you have and ensure you always have a fresh supply. You can also freeze licorice to extend its shelf life. Place it in a freezer bag and remove as much air as possible before sealing. Frozen licorice can last for several months and can be thawed at room temperature when needed.
Lastly, pay attention to the best-before dates on the packaging. While licorice has a relatively long shelf life, consuming it past its recommended date may result in a decrease in quality, including changes in texture and taste. Therefore, it is advisable to finish the licorice before the date indicated to ensure optimal freshness and flavour.
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Frequently asked questions
The ingredients used to make Australian red licorice are sugar, wheat flour, wheat glucose syrup, water, treacle, modified food starch or wheat fiber, palm oil, artificial strawberry flavor, citric acid, mono- & diglycerides, salt, licorice extract, Red 40, and sodium bicarbonate.
In a serving size of 11 pieces of Australian red licorice, there are 140 calories and approximately 30g of carbohydrates. It is also cholesterol-free, nearly sodium-free, and almost fat-free.
Unlike traditional licorice strings, Australian red licorice comes in solid pieces with distinctive ridges and a slight twist to each piece. It has a soft and chewy texture and a unique strawberry flavor.
The traditional ratios for making red licorice are 60% flour, 30% molasses, 5% licorice oil, and 5% of other ingredients.
Some tips for making homemade red licorice include using cherry juice instead of water for flavor and color, adding cherry candy flavoring and citric acid to balance the sweetness, and cooking the mixture for a longer time to achieve the desired consistency.
