Ingredients
4 tbsp. unsalted butter, extra needed to grease pan
1/2 c. granulated sugar
1/4 c. dark corn syrup
1/4 c. sweetened condensed milk
2 tbsp. molasses
1 pinch kosher salt
6 tbsp. whole-wheat flour
1/2 tsp. black food coloring gel
3/4 tbsp. anise extract
Directions
Line your loaf pan with parchment paper, leave excess paper above the pan for easy removal.
Grease parchment paper with butter.
Clip a candy thermometer to the side of the saucepan. Make sure the gauge is not resting on the bottom of the pan.
Add butter, sugar, corn syrup, condensed milk, molasses, and salt to the saucepan over medium heat and bring to a moil. Stir frequently so the mixture does not burn.
Once the mixture reaches 240°F, remove from heat and immediately stir in the flour and black food coloring. Make sure they are completely incorporated.
Stir in anise extract.
Pour mixture into buttered loaf pan and refrigerate for 30 minutes.
Remove licorice from the pan and distribute as desired. You can dice it into squares or slice it into ropes to twist.