Black Currant Licorice Candy (Print Version)

A chewy confection combining tart black currant with rich licorice flavor, perfect for bold tastes.

# What You'll Need:

→ Fruit Base

01 - 1 cup black currant purée, fresh or thawed frozen black currants blended and strained
02 - 1 tablespoon fresh lemon juice

→ Sugar Syrup

03 - 1.5 cups granulated sugar
04 - 0.5 cup light corn syrup or glucose syrup
05 - 0.33 cup water

→ Gelatin Mixture

06 - 3 tablespoons powdered gelatin
07 - 0.33 cup cold water

→ Flavorings

08 - 1.5 teaspoons licorice extract or 2 teaspoons anise extract
09 - 0.25 teaspoon salt

→ Coating

10 - 0.25 cup confectioners sugar
11 - 2 tablespoons cornstarch

# How to Make It:

01 - Line an 8x8-inch baking pan with parchment paper and lightly grease. In a small bowl, sprinkle gelatin over 0.33 cup cold water and allow to bloom for 10 minutes.
02 - In a medium saucepan, combine black currant purée and lemon juice. Warm gently over low heat until steaming.
03 - In a separate saucepan, combine granulated sugar, corn syrup, and 0.33 cup water. Heat over medium heat, stirring until sugar dissolves completely. Attach a candy thermometer and boil without stirring until syrup reaches 250°F.
04 - Remove syrup from heat. Stir in the bloomed gelatin until completely dissolved and smooth.
05 - Pour the syrup-gelatin mixture into the warm black currant purée and whisk until completely smooth and uniform.
06 - Stir in licorice extract and salt. Taste the mixture and adjust extract quantity as desired for flavor intensity.
07 - Quickly pour the mixture into the prepared pan and spread evenly. Allow to cool at room temperature for 1 to 2 hours until fully set and firm.
08 - Mix confectioners sugar and cornstarch in a bowl. Dust a cutting board with the mixture, turn out the candy slab, and cut into 1-inch squares. Toss pieces in the coating to prevent sticking.

# Additional Tips::

01 -
  • You get to play candy maker without needing professional equipment or scary sugar-pulling skills.
  • The licorice deepens over time, so each piece tastes even better the next day.
  • These are the kind of candies people actually want to eat slowly, savoring every chew.
02 -
  • If your syrup doesn't reach 250°F, the candies will stay too soft and sticky; if it goes over 260°F, they become hard and less chewy, so that thermometer reading is your most important measurement.
  • Gelatin amount matters tremendously—I learned this the hard way when I tried to halve a batch and got something that stuck to my teeth instead of yielded to them.
03 -
  • A damp knife makes cutting so much easier and neater—rinse it between cuts and you'll have clean edges instead of dragged corners.
  • If you want an even deeper licorice experience, add 1/2 teaspoon of finely ground licorice root powder along with the extract; it adds texture and a subtle bittersweet note that sophisticated palates absolutely love.
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