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!
Servings: 24 pieces
Equipment
- Candy thermometer
Ingredients
- ½ cup all purpose gluten free flour blend (any of my recommended blends will do)
- ¼ teaspoon xanthan gum (omit if your blend already contains it)
- ¼ teaspoon kosher salt
- ½ 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
- ½ cup sweetened condensed milk
- 4 tablespoons Lyle’s golden syrup (can substitute an equal amount honey; See Recipe Notes)
Instructions
- Grease well a 9-inch square baking dish with butter or vegetable shortening, and set it aside.
- 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.
- Set the flavoring oil and a measuring spoon, plus the food coloring, to the side, within arm’s reach.
- In a large, heavy-bottom saucepan, place the butter, sugar, corn syrup, sweetened condensed milk and Lyle’s Golden Syrup (or honey).
- Cook over medium-high heat until the mixture reaches a boil, stirring constantly.
- 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.
- 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.
- Remove the mixture from the heat and add the flour mixture. Working quickly, mix everything well.
- Add the flavoring oil and food coloring (I generally use a toothpick to add gel food coloring), and mix well once again.
- Pour the candy into the prepared baking dish, and shake it back and forth so that it is in an even layer.
- Place the baking dish in the refrigerator and chill for 30 minutes.
- 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.
- With kitchen shears, cut the square of candy in half, and then cut each half into 1/4-inch wide strips.
- Twist the strips at both ends to create the traditional licorice spiral.
- Allow to sit at room temperature until slightly hardened, and serve.
Notes
I don't like using molasses in this recipe because it has a very strong taste and color, both of which I end up having to overcome with more food coloring and more flavoring oil.
If you don't have/can't find/don't want to use Lyle's Golden Syrup.
