Licorice_Atelier Confectionary - Version 2


Atelier Confectionery is a book filled with candy recipes from Chocolate Coated Marshmallows, fudges, pâte de fruit, Turkish Delight, caramels, toffees, chocolates and Cotton Candy, which we have also presented. This Licorice, (there are also red Licorice Laces) is easier to make than you would think. As with all candy, it is about precision and a good quality candy thermometer is a must. Pay attention to the easy-to-follow instructions and you will be able to fill candy jars with homemade treats that will impress.


Licorice_Atelier Confectionary


Excerpted with permission from Atelier Confectioneryby Yasmin Othman. Published by Hardie Grant Books, 2015. Photography by Lisa Linder.


preparation time : 20 minutes

cook time : 1 hour, plus cooling and setting


Pinch of salt

3–4 tablespoons black colouring

2 teaspoons licorice oil



Makes: 1 batch
  • 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
  1. Lightly oil 2 large baking trays and set aside.
  2. 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.
  3. 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.
  4. Stir in the gelatine mixture and mix well.
  5. Bring to the boil and insert a sugar thermometer.
  6. Cook the mixture until it reaches 121°C (250°F).
  7. While the mixture is cooking, add enough black colouring to achieve the right colour.
  8. 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.
  9. 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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