Cooking and Serving: 30 minutes | 24 pieces
Ingredients
Candy thermometer | ½ cup (70 g) all purpose gluten free flour blend | ¼ teaspoon xanthan gum, (omit if your blend already contains it)
Description
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 24 pieces
Ingredients
Candy thermometer
½ cup (70 g) all purpose gluten free flour blend
¼ teaspoon xanthan gum, (omit if your blend already contains it)
¼ teaspoon kosher salt
½ teaspoon cherry flavoring oil , (LorAnn brand is gluten-free)
Red gel food coloring, as desired (about 1/4 teaspoon)
8 tablespoons (112 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar
8 tablespoons (168 g) light corn syrup
½ cup (156 g) sweetened condensed milk
4 tablespoons (84 g) Lyle’s golden syrup, (can substitute an equal amount
Instructions
Grease well a 9-inch square baking dish with butter or vegetable shortening,.
In a small bowl, place the flour, xanthan gum and salt, and whisk to combine.
well. Set it on the counter next to the stovetop.
Set the flavoring oil and a measuring spoon, plus the food coloring, to the.
In a large, heavy-bottom saucepan, place the butter, sugar, corn syrup,.
sweetened condensed milk and Lyle’s Golden Syrup (or honey).
Cook over medium-high heat until the mixture reaches a boil, stirring.
Lower the heat to medium so the mixture maintains a slow boil, and continue.
to cook until the temperature reaches 240°F on a candy thermometer.
Be careful to reach 240°F, the softball stage of cooking sugar, precisely.
Remove the mixture from the heat and add the flour mixture. Working quickly,.
Add the flavoring oil and food coloring (I generally use a toothpick to add.
gel food coloring), and mix well once again.
Pour the candy into the prepared baking dish, and shake it back and forth so.
Place the baking dish in the refrigerator and chill for 30 minutes.
Remove the baking dish from the refrigerator, and, with a thin spatula or.
With kitchen shears, cut the square of candy in half, and then cut each half.
Twist the strips at both ends to create the traditional licorice spiral.
Allow to sit at room temperature until slightly hardened, and serve.
Notes
* Grease well a 9-inch square baking dish with butter or vegetable shortening,
* In a small bowl, place the flour, xanthan gum and salt, and whisk to combine
well. Set it on the counter next to the stovetop.
* Set the flavoring oil and a measuring spoon, plus the food coloring, to the
side, within arm’s reach.
* In a large, heavy-bottom saucepan, place the butter, sugar, corn syrup,
sweetened condensed milk and Lyle’s Golden Syrup (or honey).
* Cook over medium-high heat until the mixture reaches a boil, stirring
* Lower the heat to medium so the mixture maintains a slow boil, and continue
to cook until the temperature reaches 240°F on a candy thermometer.
* Be careful to reach 240°F, the softball stage of cooking sugar, precisely.
Any higher and the butter will burn. Any lower and the licorice won’t hard
* Remove the mixture from the heat and add the flour mixture. Working quickly,
* Add the flavoring oil and food coloring (I generally use a toothpick to add
gel food coloring), and mix well once again.
* Pour the candy into the prepared baking dish, and shake it back and forth so
that it is in an even layer.
* Place the baking dish in the refrigerator and chill for 30 minutes.
* Remove the baking dish from the refrigerator, and, with a thin spatula or
other thin kitchen implement, remove the candy in one piece from the baking
dish onto a flat surface.
* With kitchen shears, cut the square of candy in half, and then cut each half
into 1/4-inch wide strips.
* Twist the strips at both ends to create the traditional licorice spiral.
* Allow to sit at room temperature until slightly hardened, and serve.
I don’t like using molasses in this recipe because it has a very strong taste
and color, both of which I end up having to overcome with more food coloring and
If you don’t have/can’t find/don’t want to use Lyle’s Golden Syrup.
Nutrition information is automatically calculated, so should only be used as an