Old-fashioned licorice is a chewy, dark candy made by cooking sugar, molasses, and corn syrup, then flavoring the warm mixture with culinary licorice extract. This homemade version is cut into small pieces after it cools, and the molasses gives it a deep flavor while corn syrup helps keep the texture smooth and bendy.
Ingredients
- 1 cup (200 g) granulated sugar
- 1/2 cup (160 g) unsulphured molasses, preferably regular or dark molasses rather than blackstrap
- 1/2 cup (120 ml) light corn syrup
- 1/4 cup (60 ml) water
- 2 tablespoons (28 g) unsalted butter, plus a little extra for the pan and hands
- 1/4 teaspoon (1.5 g) fine salt
- 2 teaspoons (10 ml) food-grade liquid licorice extract or licorice flavoring
- 1/2 teaspoon (2.5 ml) anise extract, optional, for a more pronounced classic licorice note
- 1/4 cup (30 g) powdered sugar, for dusting and preventing pieces from sticking
Instructions
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Line an 8-inch (20 cm) square pan or a small rimmed baking sheet with parchment paper. Lightly butter the paper and set the pan beside the stove. Measure the licorice extract and optional anise extract so they are ready to add as soon as the syrup reaches temperature. Keep children and pets away from the stove: hot sugar syrup can cause a serious burn.
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Put the granulated sugar, molasses, corn syrup, water, butter, and salt in a heavy-bottomed saucepan with plenty of room for bubbling. Stir over medium heat until the butter melts and the sugar looks mostly dissolved. Once the mixture comes to a steady boil, stop stirring; stirring can encourage sugar crystals to form on the sides of the pan. If crystals appear above the syrup line, brush them down with a clean pastry brush dipped in water.
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Clip a candy thermometer to the side of the pan, making sure its tip sits in the syrup but does not touch the bottom. Boil steadily, adjusting the heat if the bubbles threaten to rise too high. Cook to 250–252°F (121–122°C), the firm-ball stage. The syrup usually takes about 15 to 20 minutes to reach this point, but pan size, burner strength, and thermometer placement affect the timing; use the temperature, not the clock, as your guide. Do not leave boiling syrup unattended.
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Remove the pan from the heat as soon as the target temperature is reached. Let the bubbling settle for about 30 seconds, then carefully stir in the licorice extract and, if using, the anise extract. Keep your face and hands back from the pan as the flavorings go in because the steam is hot. Pour the mixture onto the prepared parchment without scraping any grainy syrup from the sides of the saucepan into the candy.
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Leave the candy undisturbed for about 15 minutes, until it is cool enough to handle but still warm and pliable. Butter your hands lightly, or use food-safe gloves lightly coated with butter. Lift the warm candy from the parchment and fold it over itself a few times. Pull it gently into a short rope, fold it again, and repeat for a few minutes, stopping if it becomes too hot to handle. This brief pulling helps give the candy a more even, satiny texture; it is not necessary to stretch it until it turns pale.
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Roll the candy into one or two ropes about 1/2 inch (1 cm) thick. If it starts to stick, dust the work surface and your fingers very lightly with powdered sugar. Use lightly buttered kitchen scissors or a sharp oiled knife to cut it into roughly 1-inch (2.5 cm) pieces. Work while the candy is still flexible; if it firms up before you finish, let it sit in a warm, dry spot for a few minutes rather than trying to force it.
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Arrange the pieces on a parchment-lined plate or tray with space between them. Let them set for about 45 minutes, or until the surfaces feel dry and the centers are chewy rather than molten. Toss the finished pieces with a small amount of powdered sugar if desired. The candy is ready to serve once fully cool.
Tips
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Use a candy thermometer if possible. A few degrees make a noticeable difference: syrup cooked below 250°F (121°C) may stay very soft, while syrup cooked well above 252°F (122°C) can turn hard and brittle as it cools. Check that the thermometer is not touching the pan bottom, and read it at eye level.
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Choose the right molasses. Regular unsulphured molasses gives a rounded, bittersweet flavor. Blackstrap is much more intense and can taste bitter in this quantity, so use it only if you already enjoy its strong flavor; replacing just part of the regular molasses with blackstrap is a gentler way to experiment.
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Use culinary flavoring, not a supplement. Licorice extract strength varies by product, so check that the bottle is food-grade and follow its guidance if it calls for a smaller amount. Do not use licorice tinctures, herbal supplements, or extracts that are not labeled for cooking. If you cannot find licorice flavoring, anise extract is a practical substitute, but the candy will taste more like anise and less like root licorice.
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Handle the candy while warm, not hot. Buttered hands help prevent sticking, but they do not protect against hot syrup. Wait until the slab is safe to handle before pulling, and use scissors or an oiled knife rather than stretching candy that has already become stiff. A light dusting of powdered sugar is useful; too much can leave the outside chalky.
Serving Suggestions
Serve the pieces at room temperature as a small after-dinner sweet, or set them out with other old-fashioned candies for a varied treat. Their strong molasses and licorice flavor is best appreciated in modest pieces, so the recipe cuts them fairly small. For a neat homemade gift, place fully cooled pieces in a paper candy cup or wrap each piece in waxed paper, then pack them in a rigid container so they do not get crushed.
They also work well on a dessert board alongside dark chocolate, salted nuts, dried fruit, or plain butter cookies. Keep the licorice in its own section or in wrappers because its flavor can transfer to milder sweets. If serving a group, label the candy clearly as licorice: its bold, distinctive taste is not a universal favorite, and some guests may mistake the dark pieces for chocolate caramels.
Variations
Anise-forward candy: Omit the licorice extract and use 1 to 1 1/2 teaspoons (5–7.5 ml) anise extract instead, adjusting to the strength of the bottle. This gives a familiar black-licorice-style aroma, but it will not have the same earthy root flavor as a batch made with licorice extract. Add the extract off the heat as directed so more of its aroma remains in the candy.
Less intense molasses flavor: Replace 2 tablespoons (30 ml) of the molasses with the same amount of water. The candy will be a little lighter in flavor and color, while keeping its chewy texture. Avoid replacing all the molasses: it supplies much of the old-fashioned character and contributes to the candy’s dark color.
More pronounced root flavor: If the food-grade extract label allows it, increase the licorice extract slightly the next time you make the recipe, rather than adding a large extra quantity at once. Extracts vary, and too much can make a batch medicinal or harsh. Keep the optional anise modest if you want the root flavor to remain in front.
Cut shapes instead of ropes: Pour the warm syrup into a parchment-lined square pan, let it cool until pliable, and cut it into small squares with a lightly oiled knife. This is easier than rolling ropes if the candy cools quickly, though the pieces will be less uniform. Do not wait until the candy is completely hard to cut it; at that point it can crack rather than slice cleanly.
Storage and Reheating
Let the candy cool and set, then store it in an airtight container with parchment between layers. For cautious home storage, refrigerate it within 2 hours of making and use it within 3 to 4 days. The refrigerator can make the pieces firmer, and moisture may make their surfaces tacky when exposed to warm air. To serve, let the container stand closed at room temperature for 20 to 30 minutes so the candy can soften without collecting condensation. There is no need to reheat it.
For longer storage, freeze the pieces in a sealed freezer-safe container, separated with parchment, for up to 2 months. Thaw them in the closed container in the refrigerator, then allow them to come toward room temperature before opening. Avoid leaving the candy in a warm car or near a sunny window; heat can soften it enough for pieces to stick together. Discard pieces that have become wet, visibly moldy, or otherwise changed in an unusual way.
Frequently Asked Questions
Can I make this without a candy thermometer?
A thermometer is the most reliable way to get the intended chewy texture. If you do not have one, drop a little syrup into a glass of cold water: at the firm-ball stage it should gather into a ball that holds its shape but can still be pressed flat between your fingers. The test is less precise than a thermometer, and the syrup is very hot, so use a spoon and do not touch the sample until it has cooled in the water.
Where can I find licorice extract?
Look for food-grade licorice extract or licorice flavoring at specialty baking shops, confectionery suppliers, or online shops that sell ingredients for candy making. Read the label carefully because licorice-root powders, supplements, and tinctures are not automatically suitable for candy. If you cannot find a clearly labeled culinary extract, use anise extract instead and expect a more anise-like flavor.
Why did my licorice turn hard or stay too soft?
Hard candy usually means the syrup went above the target temperature, while candy that stays too soft may not have reached 250°F (121°C). A thermometer that touches the pan can also give a misleading reading. Humidity, a small amount of extra liquid, and different pan sizes can affect the result, so cook to the temperature range and allow the pieces the full setting time before judging their texture.
Why is my candy grainy?
Graininess often comes from sugar crystals forming on the sides of the pan and falling back into the syrup, or from stirring once the mixture has reached a boil. Start with a clean pan, stir only until the sugar dissolves and the mixture boils, and wash down any crystals above the syrup with a wet pastry brush. When pouring, leave any grainy residue stuck to the sides of the saucepan behind.
Can I leave out the anise extract?
Yes. The anise is optional, and the candy will still have a licorice flavor from the licorice extract. Leaving it out gives a less anise-forward result, which may suit anyone who likes the earthy taste of licorice root but finds the familiar anise aroma too strong. If you are substituting anise for licorice extract entirely, use the variation above rather than assuming the two flavorings taste identical.
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