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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 home—and it's easy!
Table of Contents
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 by—and 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
- ½ cup (70 g) 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 (112 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 8 tablespoons (168 g) light corn syrup
- ½ cup (156 g) sweetened condensed milk
- 4 tablespoons (84 g) 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Wondering where you got the flavoring? Is that something you can get at a craft store? Thanks!
I am totally going to make GF Nibs! This looks awesome! (And yes, I am intimidated by cooking sugar…)
You are a mind reader. Once again Nicole waves her magic wand giving us our hearts’ desires!!!!!!! I haven’t posted before, but I realize you, just like the rest of us, need affirmation…so I am posting. I loved your blog so much, I bought your first book for my sister-in-law. I bought the second book for myself. It is everything I hoped it would be. My family loves the doughnuts. We had some batter in the fridge and easily made doughnuts this morning. They were just as good as they were when I made the batter yesterday. Thank you for making our lives better.
Oh my gosh. I don’t think I could love you more right now.
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!!!!
Oh my gosh Elizabeth that is so sad, and I totally get it—and 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
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!!!
Did you use the cherry or Washington cherry LorAnn flavoring? Thanks!
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
EEEEEEEEEE!!! OMGOMGOMG! I cannot wait to make this! Thank you so so so much!
I. LOVE. YOU. SRSLY. ;)
No other way to love, Erica. :)
Oh yummy! I have been missing cherry licorice like crazy. (((big hugs))) Thanks, Nicole.
Pleasure, Debrah. :)
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.
Nearly all of it does. And hey, we’re happy to share good food with the gluten-eaters :D