![\"Black](\"https:\/\/www.dessertfortwo.com\/wp-content\/uploads\/2014\/10\/homemade-black-licorice-1-of-1.jpg\")
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Wait, wait, wait! Don’t run away! I know–it’s black licorice. Blackest black midnight black licorice.<\/p>\n
You see, previously, I thought you had to have a certain arrangement of genes in order to like black licorice. The red licorice? Sure, it’s a little more likeable. But the black jelly beans? Only a select portion of our population likes them. Black licorice twisty sticks? Even less people like them. But then, I had homemade black licorice. I was completely floored.<\/p>\n
Here’s the truth: I scaled back on the anise extract a touch. This made all the difference in the world. This is how I was converted to a black licorice lover. But fret not, if you hoard black jelly beans and savor black licorice sticks, just use an entire tablespoon of anise extract for your beloved licorice flavor.<\/p>\n
This homemade candy binge has been so fun! I had to pick up a few specialty ingredients for this recipe. I grabbed anise extract and black food gel. You can use the leftover anise extract for biscotti.<\/p>\n
![\"Black](\"https:\/\/www.dessertfortwo.com\/wp-content\/uploads\/2014\/10\/BlackLicorice-002.jpg\")
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Butter the pan very well (yum!)<\/p>\n
![\"Black](\"https:\/\/www.dessertfortwo.com\/wp-content\/uploads\/2014\/10\/BlackLicorice-007.jpg\")
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Boil the granulated sugar, dark corn syrup, sweetened condensed milk, molasses and a pinch of salt. Boil the mixture to a temperature between 235 and 240-degrees F.<\/p>\n
![\"Homemade](\"https:\/\/www.dessertfortwo.com\/wp-content\/uploads\/2014\/10\/BlackLicorice-013.jpg\")
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Stir in the flour, black food gel, and anise extract. Work quickly!<\/p>\n
You can cut the soft, chewy licorice into bite-size pieces like I did below, or slice into thin strips and twist.<\/p>\n
![\"Licorice](\"https:\/\/www.dessertfortwo.com\/wp-content\/uploads\/2014\/10\/homemade-black-licorice2-1-of-1.jpg\")
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