When you're gluten free, there's that moment when you realize that … you can't have traditional licorice. But then there's that moment when you find out that you can make your own gluten free red cherry licorice at homeโand it's easy!
Is licorice gluten free?
No! Licorice contains wheat flour in its most common form. There are some packaged brands that sell gluten free licorice today, though. But really good gluten-free licorice is not an easy thing to come byโand it's expensive, too!
If you freak out at the thought of cooking sugar, stop that right this minute! You do need a candy thermometer, but those are super cheap and really very useful.
Without a thermometer, you will either cook the mixture too long (and burn the butter or end up with hard candy), or too little, and the candy won't harden. Look at what you have waiting for you. Gorgeous, glorious gluten free red cherry licorice. Better than any licorice you have ever had, even before going gluten free.
Red cherry licorice was always my favorite. Licorice is that strange candy that generally has wheat flour in it. It helps to stabilize the candy, and make it less like soft caramel without making it into hard candy.
So here, we use one of our gluten free flour blends, but this is a rare instance where, as long as your rice flour is superfine and not at all grainy, any brand of gluten free flour will do.
I love you so much that I'm even willing to show you these less-than-gorgeous photographs of the sugar mixture, as it cooks. Told you I'd be with you always and forever.
Oh, and I tried cutting the candy into strips with every manner of knife – from sharp to dull, clean to serrated. Then I tried kitchen shears. Bingo!
If you're really into black licorice, you need black food coloring + anise flavoring oil. No biggie. LorAnn flavoring oils are all gluten-free, and they're very true-to-taste.
Gluten Free Red Cherry Licorice
Equipment
- Candy thermometer
Ingredients
- ยฝ cup (70 g) all purpose gluten free flour blend (any of my recommended blends will do)
- ยผ teaspoon xanthan gum (omit if your blend already contains it)
- ยผ teaspoon kosher salt
- ยฝ teaspoon cherry flavoring oil (LorAnn brand is gluten-free)
- Red gel food coloring as desired (about 1/4 teaspoon)
- 8 tablespoons (112 g) unsalted butter at room temperature
- 1 cup (200 g) granulated sugar
- 8 tablespoons (168 g) light corn syrup
- ยฝ cup (156 g) sweetened condensed milk
- 4 tablespoons (84 g) Lyleโs 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 armโs reach.
- In a large, heavy-bottom saucepan, place the butter, sugar, corn syrup, sweetened condensed milk and Lyleโs 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 240ยฐF on a candy thermometer.
- Be careful to reach 240ยฐF, the softball stage of cooking sugar, precisely. Any higher and the butter will burn. Any lower and the licorice wonโt 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
Gluten Free Red Cherry Licorice
Equipment
- Candy thermometer
Ingredients
- ยฝ cup (70 g) all purpose gluten free flour blend (any of my recommended blends will do)
- ยผ teaspoon xanthan gum (omit if your blend already contains it)
- ยผ teaspoon kosher salt
- ยฝ teaspoon cherry flavoring oil (LorAnn brand is gluten-free)
- Red gel food coloring as desired (about 1/4 teaspoon)
- 8 tablespoons (112 g) unsalted butter at room temperature
- 1 cup (200 g) granulated sugar
- 8 tablespoons (168 g) light corn syrup
- ยฝ cup (156 g) sweetened condensed milk
- 4 tablespoons (84 g) Lyleโs 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 armโs reach.
- In a large, heavy-bottom saucepan, place the butter, sugar, corn syrup, sweetened condensed milk and Lyleโs 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 240ยฐF on a candy thermometer.
- Be careful to reach 240ยฐF, the softball stage of cooking sugar, precisely. Any higher and the butter will burn. Any lower and the licorice wonโt 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
Thanks for stopping by!
Hi, Iโm Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that arenโt good enough to justify the price. At Gluten Free on a Shoestring, โgood, for gluten freeโ just isnโt good enough! Come visit my bio!
Elizabeth Becker says
one of the first things I bought GF for my then 15 year old daughter when she was first diagnosed was Red licorice. It was a favorite of hers pre diagnosis and it looked so good in the package. It was just awful and I think she cried herself to sleep that night, thinking that nothing was ever going to taste good again. She got over that worry after I made several of your recipes (I own both your cook books) and I can’t tell you how happy this licorice recipe is going to make my kid. I can’t thank you enough for spending the time that I don’t have to get these recipes ready for folks like us!!!!
gfshoestring says
Oh my gosh Elizabeth that is so sad, and I totally get itโand it breaks my heart! She remembers what she can’t have. She’s really lucky to have you as her mom, as you know it’s not “just licorice.” It’s her memories, and her normalcy and sense of self. You’re gonna give it all back to her!
xoxo (and more xo for your daughter!) Nicole
Elizabeth Becker says
So, I made the licorice. I was excited to use my scale too, no more pouring sticky things in a measuring cup and them into the bowl. I just re tared my pan after each ingredient. Easy peasy. However, I was wondering if you tried cornstarch instead of flour? My licorice was a little cloudy, not translucent. Just a nit picky thing. Lol! And I would increase the cherry flavor. We are BOLD at my house with flavor hahahaha!!!
Deb says
Did you use the cherry or Washington cherry LorAnn flavoring? Thanks!
gfshoestring says
Good question, Deb! I used the cherry LorAnn flavoring and really love it more than I probably should (it’s just so good!). I feared the Washington cherry might taste more like cough medicine, but I have absolutely no basis for that fear. :)
xoxo Nicole
Brittany says
EEEEEEEEEE!!! OMGOMGOMG! I cannot wait to make this! Thank you so so so much!
Erica says
I. LOVE. YOU. SRSLY. ;)
gfshoestring says
No other way to love, Erica. :)
Debrah Hensley-The says
Oh yummy! I have been missing cherry licorice like crazy. (((big hugs))) Thanks, Nicole.
gfshoestring says
Pleasure, Debrah. :)
Mel says
Sorry to be the lame gluten-eater here but I have to confess, I never knew that most storebought licorice had gluten in it and I have to say, gluten or not, I’m making this licorice. It’s the most beautiful thing I’ve ever seen. Way to go, Nicole. I’m seriously, seriously impressed.
Larissa Brown Shapiro says
Nearly all of it does. And hey, we’re happy to share good food with the gluten-eaters :D
Stacey Oberst Peterson says
this looks incredible! I used to LOVE cherry-flavored licorice Nibs. I can’t wait to try this recipe out. Must buy candy thermometer. :)
Chris says
Black licorice is my absolute favorite…black jelly beans, please…but, no more. You have given me renewed hope!
Also, did you try the pizza cutter? That might work well if kitchen shears are not an option. I will try that route! I simply can’t not try this!!!
gulabjamen says
Yay yay yay!! I just last week drove past someone with a giant tub of twizzlers he was munching on and got that sad I can’t have that anymore feeling. Thanks for proving me wrong once again!! :-)
gfshoestring says
I know that feeling! In fact, I’m always trying to guess at what might cause that feeling, and then confront it. With a recipe. :)
xoxo Nicole
Byerley79 says
Can’t tell you how excited I was to see this recipe!! Twizzlers were my FAVORITE… prior to going Gluten Free!! Thanks so much!!
Deanna says
My kiddo would be so excited if I made this. I’d have to de-dairy it, but that’s easily accomplished. Thanks for the great recipe!
gfshoestring says
Love your can-do dairy-free attitude, Deanna!
xoxo Nicole
Ana Shannon says
How do you plan to replace the milk? I need to for my son as well. Please advise :)
Dana says
Would you reply back once you’ve tried the recipe dairy free and let us know how it worked and what substitutions you made? Thanks!
Erin says
Me too – I’m going to try condensed coconut milk
Erin says
Oh, and Earths Best :P
Scotty says
I’m SOOO not a candy maker but I think I WILL try these! Thanks “compromising” (NOT) your integrity by showing your “less-than-gorgeous” pics, lol.
gfshoestring says
:) You don’t need to be a candy-maker, Scotty. This is easy. Just think of it like you’re cooking just like normal. :)
xoxo Nicole
Michelle says
I am SOOOO excited! Twizzlers was one of my favorite candies until I was diagnosed celiac. Totally making this ASAP!
gfshoestring says
Hooray, Michelle!!
xoxo Nicole
Melissa Klimo says
Sounds wonderful but… is there an alternative to the corn syrup and the evaporated milk? I can’t have wheat but Durham wheat is okay, I can’t have corn, I can’t have cow milk, I can’t have egg, I can’t have cashews. Thanks
gfshoestring says
I haven’t tested this recipe with any substitutions, Melissa. I have made dairy-free sweetened condensed milk (just search the blog for my recipe for dairy free egg nog), but the corn syrup I honestly don’t know. Feel free to experiment!
Nicole
Stacey Oberst Peterson says
do you think brown rice syrup might substitute for the corn syrup?
gfshoestring says
I’m afraid, no, Stacey. Brown rice syrup is much, much thinner/less viscous than corn syrup, and not nearly as sweet.
Nicole
Barbcam says
I also miss licorice terribly – both the red and black. I need a corn substitute, too, so I may give it a try with either honey or agave. I wonder if there’s a sub for the xanthan gum, or if it could be left out?
gfshoestring says
I would try using guar gum instead of xanthan gum if you are sensitive to xanthan gum, Barbcam. But I wouldn’t leave it out entirely.
Charity says
I have used agave in place of corn syrup with good results. :)
Charity says
I have used agave in place of corn syrup with good results. :)
Jeanine Friesen says
Just this weekend I was saying how I missed red licorice! I never thought to make my own, but I will now! :) Thanks!
gfshoestring says
These days, Jeanine, it seems like you can make almost anything at home!
xoxo Nicole
Kim Boorky says
Suggestions on making it dairy free?
gfshoestring says
I haven’t tested this with any substitutions, Kim, but I have made dairy-free sweetened condensed milk in my recipe for Dairy-Free Gluten-Free Fudge, and for the butter, maybe vegetable shortening. You’ll have to experiment!
Nicole