Licorice candy, made with real licorice root and anise, is definitely an acquired taste. It was used traditionally as medicine to alleviate cold and flu symptoms, but it can also be enjoyed as a sweet treat if you're into the distinctive flavor. This recipe yields approximately 15 to 20 six-inch tubes of licorice candy.
Add molasses to a medium sauce pan. Heat over medium heat for 5 to 10 minutes, or until the molasses is thoroughly warmed. Heat gently, and do not let it boil or bubble.
Add licorice root powder and dried anise powder to the molasses. Stir well to incorporate.
Add 1/2 cup flour to the molasses mixture, and stir in thoroughly. Continue adding flour, a few tablespoons at a time and up to 1 cup total, until a thick, workable paste forms.
Remove the licorice candy dough from the pan and place on a flat surface, such as a countertop or cutting board. Shape the licorice candy into several long tubes, about ½ inch thick and 6 inches long.
Roll the licorice candy tubes in icing sugar and place onto a cookie sheet to dry.
Wait 1 to 2 hours for the candy to harden, and then store it in a glass jar or plastic storage bag until ready to eat.