Homemade Southern Black Licorice

Sep 11 2013

by Libbie Summers

Okay, so I ran out of black food coloring so I made it a Charleston Green! Now it’s Southern Black Licorice!

Photography by Chia Chong
Styling by Libbie Summers
Recipe adapted from Saveur for Salted and Styled

Charleston Green Licorice Twists
(A dark green southern slant on traditional black licorice –we used all of our black food coloring testing this recipe…a happy accident if ever there was one.)



Line a 8-inch square baking dish with parchment paper and spray with non-stick cooking spray.

In a 2-quart saucepan fitted with a candy thermometer on the side, add the butter, sugar, corn syrup, condensed milk, molasses and salt. Stir together and bring to a boil over high heat. Continue to cook until the temperature on the candy thermometer reaches 255º F (This is where our method and Saveur’s method differ greatly. This recipe was tested three times and each time (with three different candy thermometers) the suggested 265º F temperature by Saveur we found to be too hot –causing the licorice to become to hard and not pliable). Remove from the heat and stir in the flour, extract and enough coloring to make a dark green color. Pour into the prepared pan and chill for 30 minutes.

Line a baking sheet with parchment paper and set aside.

Turn the chilled licorice out onto a cutting board and remove parchment. Cut into 1/2-inch thick strips and twist to shape. Place on the baking sheet and chill until set (about 20 minutes)

Gather your ingredients

Stir together the butter, sugar, dark corn syrup, sweetened condensed milk, salt and blackstrap molasses in a 2-quart saucepan over high heat.

Attach a candy thermometer to the side of the saucepan and allow the mixture to come to a boil. Continue to boil until the temperature reaches 255º F.

Remove from heat and, working quickly, stir in the whole wheat flour and food coloring until well combined and perfect color is reached.

Stir in anise extract.

Pour mixture into a parchment paper lined 8-inch square baking dish that has been sprayed with a non-stick cooking spray. Chill for 30 minutes.

Cut into 1/2-inch wide strips and twist!

Chill for an additional 30 minutes to set before serving.

Makes: 16
Prep Time: 15 minutes
Cook Time: 20 minutes
Inactive Time: 60 minutes
Difficulty: Medium

This was so much fun to make. Give it a go! Take a peek at my fun video where I let licorice inspire my life!



Libbie Summers View More Blog Posts from this Author

Libbie Summers has authored three books, cooked for three US Presidents, and designed more over-the-top and under-the-big-top events than she can possibly remember. Libbie celebrates the every day with food-inspired fun and believes that a coke and a smile really can make you feel good. She first earned her culinary chops below deck as a chef on private yachts— honing her cooking skills under extreme weather and guest conditions. Today, she is the artistic director of her own lifestyle brand, A Food-Inspired Life, where the beauty of food serves as the inspiration for film production, product design and events. Summers is an award-winning producer of imaginative lifestyle content for clients in print, digital and film media. Her work can been seen North and South of the equator for Paramount Pictures, The OWN Network, Condé Nast Traveler, Bon Appétit, Huffington Post, Vogue, Better Homes and Gardens, Elle, People, Garden and Gun, Redbook Magazine, Food Network Magazine and both the livings –Southern and Country.

As one who wears many hats, Libbie also serves as the Creative Culinary Director of Terra’s Kitchen –an innovative meal delivery service sending healthy farm-fresh ingredients and fresh-prepped recipes to subscribers in an eco-friendly manner.

Libbie lives in Savannah, Georgia, with her husband, son, and opinionated-dog who is lobbying for her own Instagram account. She maintains her body and body of work are both food inspired.

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