Ingredients:

  • 115g unsalted butter
  • 200g granulated white sugar
  • 120ml dark corn syrup
  • 120ml blackstrap molasses
  • 0.5 tsp fine sea salt
  • 125g all-purpose flour, sifted
  • 1.5 tbsp anise extract
  • 1 tsp black food coloring gel
  • 0.5 tsp pure licorice root powder

Instructions:

  1. Line an 8x8 inch pan with parchment paper, leaving an overhang on two sides for easy removal later. <small>Note: This prevents sticking and makes cutting much cleaner.</small>
  2. In a heavy bottomed saucepan over medium heat, melt the 115g butter. <small>Note: Keep the heat moderate to avoid browning the butter too quickly.</small>
  3. Stir in the 200g sugar, 120ml dark corn syrup, 120ml blackstrap molasses, and 0.5 tsp salt until the mixture is smooth and bubbling gently.
  4. Gradually add the 125g sifted all purpose flour to the pot. <small>Note: Whisk vigorously to ensure no lumps remain in the thick syrup.</small>
  5. Increase heat slightly and cook, stirring constantly, until the thermometer reads exactly 240°F (115°C).
  6. Remove from heat immediately and stir in the 1.5 tbsp anise extract, 1 tsp black food coloring, and 0.5 tsp licorice root powder. <small>Note: The mixture will hiss and steam as the extract hits the hot sugar.</small>
  7. Pour the thick, dark mixture into your prepared pan until the surface settles into a flat, glossy sheet.
  8. Let the candy sit at room temperature for at least 30 minutes, then refrigerate until the center feels firm and tacky.
  9. Lift the parchment paper out and place the candy block on a cutting board. <small>Note: Lightly oil your knife to prevent the candy from dragging.</small>
  10. Slice into long ropes or small bite-sized squares until you have uniform pieces ready for snacking.