Black Currant Licorice Candy (Printable)

A chewy delight combining tart black currant purée with rich licorice extract for a flavorful treat.

# What You'll Need:

→ Fruit Base

01 - 1 cup black currant purée, fresh or thawed frozen black currants, blended and strained
02 - 1 tablespoon fresh lemon juice

→ Sugar Syrup

03 - 1.5 cups granulated sugar
04 - 0.5 cup light corn syrup or glucose syrup
05 - 0.33 cup water

→ Gelatin Mixture

06 - 3 tablespoons powdered gelatin
07 - 0.33 cup cold water

→ Flavorings

08 - 1.5 teaspoons licorice extract or 2 teaspoons anise extract
09 - 0.25 teaspoon salt

→ Coating

10 - 0.25 cup confectioners sugar
11 - 2 tablespoons cornstarch

# How To Make It:

01 - Line an 8x8-inch baking pan with parchment paper and lightly grease the surface.
02 - Sprinkle powdered gelatin over 0.33 cup cold water in a small bowl and allow to bloom for 10 minutes without stirring.
03 - Combine black currant purée and lemon juice in a medium saucepan and warm gently over low heat.
04 - In a separate saucepan, combine granulated sugar, corn syrup, and 0.33 cup water. Heat over medium heat, stirring until sugar dissolves completely. Attach a candy thermometer and boil without stirring until syrup reaches 250°F.
05 - Remove syrup from heat and stir in bloomed gelatin until completely dissolved.
06 - Pour the syrup-gelatin mixture into the warm black currant purée and whisk until smooth and fully combined.
07 - Stir in licorice extract and salt. Taste the mixture and adjust licorice or anise extract to desired intensity.
08 - Quickly pour the mixture into the prepared pan and spread evenly using a spatula or offset knife.
09 - Allow the candy to cool at room temperature for 1 to 2 hours until completely set and firm to the touch.
10 - Mix confectioners sugar and cornstarch in a bowl. Dust a cutting board with the coating mixture, turn out the candy slab, and cut into 1-inch squares using a sharp knife. Toss pieces in the coating to prevent sticking.

# Expert Advice:

01 -
  • The black currant provides a tart punch that makes your mouth wake up, while licorice sneaks in like a warm bass note underneath.
  • Homemade chewy candies beat anything store-bought because they're still slightly warm and tender when you first bite into them.
  • It's the kind of recipe that makes people ask questions—everyone wants to know what makes it taste so unexpectedly sophisticated.
02 -
  • The candy thermometer is non-negotiable—syrup temperature determines texture, and even 5 degrees matters; too cool and it's gummy, too hot and it's brittle.
  • Blooming gelatin isn't just a step, it's insurance against a grainy, unpleasant texture that happens when gelatin clumps and doesn't dissolve evenly.
  • The coating mixture prevents the candies from sticking together, so don't skip it even if you think it looks silly—trust me on this one.
03 -
  • If your syrup crystallizes before reaching temperature, add a splash of water and start over—crystallized syrup means grainy candy, so it's worth the restart.
  • Wet your knife with water or dip it in the cornstarch mixture between cuts to prevent sticking and get cleaner edges.
  • Make these on a low-humidity day if possible; moisture is the enemy of homemade confections.
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