Black Currant Licorice Candy (Printable version)

Chewy confection with tart black currant and aromatic licorice, perfect for bold flavor lovers.

# What You’ll Need:

→ Fruit Base

01 - 1 cup black currant purée, fresh or thawed frozen black currants blended and strained
02 - 1 tablespoon fresh lemon juice

→ Sugar Syrup

03 - 1.5 cups granulated sugar
04 - 0.5 cup light corn syrup or glucose syrup
05 - 0.33 cup water

→ Gelatin Mixture

06 - 3 tablespoons powdered gelatin
07 - 0.33 cup cold water

→ Flavorings

08 - 1.5 teaspoons licorice extract or 2 teaspoons anise extract
09 - 0.25 teaspoon salt

→ Coating

10 - 0.25 cup confectioners sugar
11 - 2 tablespoons cornstarch

# Directions:

01 - Line an 8x8-inch baking pan with parchment paper and lightly grease the surface.
02 - In a small bowl, sprinkle powdered gelatin over 0.33 cup cold water and let bloom for 10 minutes without stirring.
03 - In a medium saucepan, combine black currant purée and lemon juice. Warm gently over low heat until steaming.
04 - In a separate saucepan, combine granulated sugar, corn syrup, and 0.33 cup water. Heat over medium heat, stirring until sugar dissolves completely. Attach candy thermometer and boil without stirring until syrup reaches 250°F.
05 - Remove syrup from heat and stir in bloomed gelatin until completely dissolved and smooth.
06 - Pour the syrup-gelatin mixture into the warm black currant purée and whisk vigorously until fully combined and smooth.
07 - Stir in licorice extract and salt thoroughly. Taste and adjust licorice or anise extract intensity as desired.
08 - Quickly pour the prepared mixture into the lined pan and spread evenly using an offset spatula or knife.
09 - Allow the candy mixture to cool at room temperature for 1 to 2 hours until fully set and firm to touch.
10 - Mix confectioners sugar and cornstarch in a bowl. Dust a cutting board with the mixture, turn out the set candy slab, and cut into 1-inch squares using a sharp knife. Toss all pieces in the coating mixture to prevent sticking.

# Expert Advice:

01 -
  • Bold, unexpected flavors that remind you why candy doesn't have to be one-dimensional.
  • Homemade confections that feel fancy but come together in less than an hour of actual work.
  • A recipe that invites experimentation—licorice lovers can amp it up, and curious eaters get to discover something new.
02 -
  • Temperature matters desperately—if your syrup doesn't reach 250°F, your candies will be too soft and sticky; if it goes past 260°F, they'll be too firm and less enjoyable to chew.
  • Never skip blooming the gelatin or try to rush it by using warm water, because unbloom gelatin creates lumps instead of smooth texture.
03 -
  • If you can find ground licorice root powder, add 1/2 teaspoon along with the extract for a flavor that tastes almost ancient in its complexity.
  • Keep a bowl of hot water next to your cutting board and dip your knife between every cut to create clean edges instead of ragged, sticky ones.
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