Gluten Free Red Cherry Licorice
Make this gluten free licorice with bright red cherry flavor at home and never go without licorice again. Better than anything you can buy!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup all purpose gluten free flour blend ((any of my recommended blends will do))
- 1/4 teaspoon xanthan gum ((omit if your blend already contains it))
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cherry flavoring oil ((LorAnn brand is gluten-free))
- Red gel food coloring (as desired (about 1/4 teaspoon))
- 8 tablespoons unsalted butter (at room temperature)
- 1 cup granulated sugar
- 8 tablespoons light corn syrup
- 1/2 cup sweetened condensed milk
- 4 tablespoons Lyle’s golden syrup ((can substitute an equal amount honey; See Recipe Notes))
Instructions
- 1
Grease well a 9-inch square baking dish with butter or vegetable shortening, and set it aside.
- 2
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.
- 3
Set the flavoring oil and a measuring spoon, plus the food coloring, to the side, within arm’s reach.
- 4
In a large, heavy-bottom saucepan, place the butter, sugar, corn syrup, sweetened condensed milk and Lyle’s Golden Syrup (or honey).
- 5
Cook over medium-high heat until the mixture reaches a boil, stirring constantly.
- 6
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.
- 7
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 enough as it cools.
- 8
Remove the mixture from the heat and add the flour mixture. Working quickly, mix everything well.
- 9
Add the flavoring oil and food coloring (I generally use a toothpick to add gel food coloring), and mix well once again.
- 10
Pour the candy into the prepared baking dish, and shake it back and forth so that it is in an even layer.
- 11
Place the baking dish in the refrigerator and chill for 30 minutes.
- 12
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.
- 13
With kitchen shears, cut the square of candy in half, and then cut each half into 1/4-inch wide strips.
- 14
Twist the strips at both ends to create the traditional licorice spiral.
- 15
Allow to sit at room temperature until slightly hardened, and serve.