Licorice
Atelier Confectionery
Excerpted with permission from Atelier Confectionery
preparation time : 20 minutes
cook time : 1 hour, plus cooling and setting
TOOLS:
Pinch of salt
3–4 tablespoons black colouring
2 teaspoons licorice oil
Flavouring
- Vegetable oil for oiling
- 200 ml (7 fl oz) water
- 4 tablespoons powdered gelatine
- 40 g (1½ oz/⅓ cup) cornflour (cornstarch)
- 250 g (9 oz) granulated sugar
- 150 ml (5 fl oz) golden syrup (corn syrup)
- 150 ml (5 fl oz) condensed milk
- 85 ml (2¾ fl oz) black treacle (molasses)
- 120 g (4½ oz) unsalted butter
- Lightly oil 2 large baking trays and set aside.
- Place the water in a small bowl and sprinkle over the gelatine powder. Leave to soak for 5 minutes, then add the cornflour and mix well.
- Combine the sugar, golden syrup, condensed milk, black treacle, butter and salt in a saucepan. Place over the heat and stir until the sugar has dissolved.
- Stir in the gelatine mixture and mix well.
- Bring to the boil and insert a sugar thermometer.
- Cook the mixture until it reaches 121°C (250°F).
- While the mixture is cooking, add enough black colouring to achieve the right colour.
- Remove from the heat, add the licorice oil flavouring and mix well, then pour onto the prepared baking trays and leave for about 30 minutes until set and firm.
- Unmould the licorice and cut into long strips about 5 mm (¼ in) in width on a chopping board. Roll them into spiral wheels then place them on baking paper and leave to cool completely for 1 hour. Store in an airtight container in a cool dry place for up to a week.
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