I have been obsessed with licorice lately. I have a piece of licorice caramel after a healthy meal. Can’t wait to make it again because I’ll use a different recipe. This one I used had way too much butter in it, and 236 degrees on the candy thermometer didn’t get it hard enough. where I got the recipe I skipped the black food coloring it called for, and I added licorice root powder that you see in photo below. I put in Black molasses- did the recipe call for it? Can’t remember.
See the frontier licorice root with the DSL in it? DSG? Whatever it is. Licorice root is like a branch; it’s ground up in the bag. I put some in the vita mix to make it into a powder, then I added it to the bubbly brew caramel. See the small spice bottle on the left above? I put in some fennel seed with the licorice root when I pulverized it. Fennel taste like licorice.
Had a problem:
Here’s what happened, I transferred some of the caramel to another pan and used a small custard cup that broke in two because the caramel was 236 degrees! What was I thinking? Ha ha on me. That whole pan went in the trash.
After I finish the few caramels left (wrapped in wax paper), I’ll make another batch and find a different recipe that doesn’t overload on the butter. I’m just crazy about real licorice.