Black Currant Licorice Candy (Printer View)

A chewy treat combining tart black currant and aromatic licorice for nostalgic, bold flavors.

# Components:

→ 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

# Method steps:

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.
04 - In a separate saucepan, combine granulated sugar, corn syrup, and 0.33 cup water. Heat over medium heat, stirring until sugar dissolves. Attach a candy thermometer and boil without stirring until syrup reaches 250°F.
05 - Remove syrup from heat and stir in the bloomed gelatin until completely dissolved.
06 - Pour the syrup-gelatin mixture into the warm black currant purée and whisk until smooth and fully combined.
07 - Stir in licorice extract and salt. Taste and adjust licorice or anise extract as desired for flavor intensity.
08 - Quickly pour the mixture into the prepared pan and spread evenly using a spatula or knife.
09 - Allow to cool at room temperature for 1 to 2 hours until completely set and firm to the touch.
10 - Mix confectioners sugar and cornstarch in a bowl. Dust a cutting board with the mixture, turn out the candy slab, and cut into 1-inch squares. Toss pieces in the coating to prevent sticking.

# Expert Advice:

01 -
  • The flavor is bold and nostalgic without being cloying, hitting that sweet spot between fruit and spice that keeps you coming back for just one more piece.
  • Making it feels like genuine candy craftsmanship, but it's surprisingly forgiving—no fancy equipment needed beyond a candy thermometer and some patience.
02 -
  • If your syrup doesn't reach 250°F, your candies will be too soft and sticky; if it goes past 260°F, they'll become hard and brittle instead of chewy, so that thermometer is non-negotiable.
  • The moment you pour the hot syrup into the fruit purée, work quickly—the mixture thickens fast, and if you hesitate, you'll end up with lumps that even vigorous whisking won't fix.
03 -
  • If you can't find licorice extract, anise extract works beautifully and gives a slightly different but equally compelling flavor—taste as you add it since the intensity varies by brand.
  • The secret to perfectly smooth candy is having all your ingredients at the right temperature before you combine them; cold gelatin bloom mixed with hot syrup can cause clumping that even whisking won't fully remedy.
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