Chewable Licorice

The creation of chewable licorice in the United States has evolved little over the last few decades. The ingredients used to generate red, black and other licorice flavors have adjusted slowly compared to other chewable food items. Customers will increase their enjoyment of chewable licorice when they understand the decades-old processes used during production.

Picking Apart Production Processes for Chewable Licorice

An individual batch of chewable twists starts with licorice extract, sugar and starch as the base ingredients. Confection makers will substitute starch for gum arabic or gelatin depending on the desired softness of the end product. Additional ingredients like food coloring, ammonium chloride and molasses are added for specialty twists.

The candy mixture is dumped into a vat of water warmed to 135 degree C. This temperature ensures that the thick batter is softened enough for later molding processes. Candy makers use empty forms cut into starch powder to shape the malleable batter into the twist familiar to fans around the world.

Candy makers allow candy batter to cool inside the forms until they reach the appropriate level of softness. The final touch before chewable twists are available for sale is an application of beeswax to create a visually attractive sheen on each stick.

Fans of soft licorice can find gourmet products for sale at Licorice Candy Twist. This company sells I.M. Good gourmet licorice in 11 distinct flavors, ranging from old-fashioned black sticks to soft sticks that taste like root beer.