Licorice Recipe

Customers interested in licorice ingredients should understand the step-by-step recipe used for red and black twists. There is a popular misconception that all candy is essentially sugar, food coloring and binding agents. The ingredients that are used in traditional recipes blend old-fashioned methods with modern confectionary techniques.

Blending Licorice Ingredients During Mass Production

Observers of candy production may be surprised at the substitutions made for different candy flavors. Every batch of twists features base ingredients like sugar, binding agents and licorice extract. Specialty flavors like grape, strawberry and root beer feature unique blends of food coloring. Confection makers substitute licorice root in black twists with anethole in red products as the basic flavoring agent.

There are three steps used by candy makers between the mixture of ingredients and packaging. Each batch of licorice sticks is dumped into hot water set at 135 degrees C. The loosened batter is removed from the water vat and poured into twist-shaped forms. These forms are punched out of starch powder blocks and provide stability for batter as it cools. Cooled licorice sticks emerge from these forms and receive coatings of beeswax before shipping out to retailers.

An appreciation for the ingredients used in old-fashioned licorice recipes makes twists sold through Licorice Candy Twist more delicious. This company sells old-fashioned red and black sticks in addition to a new generation of flavors like grape and green apple.