Licorice candy is made with real licorice root and anise. It was used traditionally as a palatable medicine to alleviate cold and flu symptoms, but it can also be enjoyed as a sweet treat, particularly if you love the distinctive flavor. This recipe yields approximately 15 to 20 6-inch tubes of licorice candy.
Add 1 cup of molasses to a medium sized sauce pan. Heat over medium heat for five to 10 minutes, or until the molasses is thoroughly warmed. Heat gently, and do not allow it to boil or bubble.
Add 1 tsp. each of licorice root powder and dried anise powder to the molasses. Stir well to incorporate the powder throughout the mixture.
Add ½ cup of 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 is formed.
Remove the dough from the pan and place on a flat surface, such as a countertop or cutting board. Shape the licorice candy dough into several long tubes, about ½-inch in thickness and 6 inches in length.
Roll the licorice candy tubes in icing sugar and place onto a cookie sheet to dry. Wait one to two hours for the candy to harden, and then store it in a glass jar or plastic storage bag until ready to eat.