Black Currant Licorice Chewy (Print Version)

A unique chewy treat blending tart black currant and aromatic licorice for bold, nostalgic indulgence.

# Ingredient List:

→ 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

# Steps:

01 - Line an 8x8-inch baking pan with parchment paper and lightly grease the surface.
02 - In a small bowl, sprinkle powdered gelatin over 0.33 cup cold water and allow to bloom for 10 minutes without stirring.
03 - In a medium saucepan, combine black currant purée and lemon juice. 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 the syrup reaches 250°F.
05 - Remove the syrup from heat and stir in the bloomed gelatin until completely dissolved.
06 - Pour the syrup-gelatin mixture into the warm black currant purée and whisk until smooth and well incorporated.
07 - Stir in licorice extract and salt. Taste the mixture and add additional licorice or anise extract if a deeper flavor is desired.
08 - Quickly pour the mixture into the prepared pan and spread evenly with a spatula.
09 - Allow the candy slab to cool at room temperature for 1 to 2 hours until fully set and firm.
10 - Mix confectioners sugar and cornstarch in a bowl. Dust a cutting board with the mixture, turn out the candy slab, and cut into 1-inch squares. Toss pieces in the coating to prevent sticking.

# Helpful Hints:

01 -
  • The flavor combination sounds strange until you taste it, then you can't stop reaching for another piece.
  • Making candy at home feels like a small magic trick that actually works, every single time.
  • These keep for a week in an airtight container, which means you can pretend you're being disciplined while sneaking one or two between meals.
02 -
  • If your thermometer isn't accurate, your entire batch suffers—a candy thermometer that reads even 5 degrees off will result in either sticky candy that never sets or hard candy that breaks your teeth.
  • Gelatin bloom is not optional, no matter how tempting it is to skip it; skipping this step produces a grainy, unpleasant texture that no amount of additional stirring can fix.
  • Don't store these in the refrigerator or they'll absorb moisture from the air and become sticky; room temperature in an airtight container is non-negotiable.
03 -
  • Invest in a good candy thermometer early, because guessing at temperatures is how you end up with batches that never set or turn rock-hard.
  • Blooming gelatin is not a step you can rush or skip; ten full minutes of sitting time transforms dry granules into a spongy matrix that dissolves perfectly into hot liquid.
Go Back