Licorice candies are a traditional sweet with a history dating back several centuries. Originating in Europe, especially in countries like England and Holland, these candies have won over palates all over the world thanks to their unique flavor and firm, chewy texture.
In Latin America, these candies are commonly known as "licorice," although in some countries they have different names or recipe variations. For example, in Mexico and Colombia, they are simply called "anise candies" due to the characteristic flavor provided by the anise extract, a fundamental ingredient in the traditional recipe. In Argentina and Chile, local versions that incorporate additional ingredients for a special touch can also be found.
Licorice is not only appreciated for its flavor but also for its digestive properties, as anise is known to help soothe stomach discomfort. Furthermore, the candy's firm texture makes it perfect for slow and prolonged enjoyment, making it a classic in candy stores and family homes.
How to Make Licorice Candies
Line a 9 by 9 by 2-inch baking pan with aluminum foil, letting it overhang the edges of the pan.
Spread butter over the aluminum foil; set aside.
Melt the butter in a heavy 3-quart saucepan over low heat.
Add sugar, sweetened condensed milk, corn syrup, and salt, mix well.
Carefully attach a candy thermometer to the side of the saucepan.
Cook over medium heat, stirring constantly until the thermometer reads 244 degrees Fahrenheit, the firm-ball stage.
Reaching the firm-ball stage should take between 15 and 20 minutes.
Remove from heat.
Remove the candy thermometer from the saucepan.
Add anise and food coloring, stir to mix.
Quickly pour the candy without scraping it into the prepared pan.
Let it cool for several hours or until firm.
Use the aluminum foil to lift and remove it from the pan onto a cutting board.
Remove and discard the aluminum foil.
With a sharp knife coated in butter, immediately cut into one-inch squares.
Wrap individually in wax paper or plastic wrap.
Yields 64 pieces, approximately 2-3/4 pounds.
