Ease of Preparation: Complex.
Yield: 4 servings.
Ingredients:
6 tablespoons (90ml) coconut oil
1½ cups (360ml) brown sugar
½ cup (120ml) creamed coconut
2/3 cup (160ml) blackstrap molasses
2/3 cup (160ml) all-purpose flour
2 tablespoons (30ml) anise extract
Icing sugar, for finishing
Method:
In a medium-sized saucepan, combine coconut oil, brown sugar, creamed coconut and molasses.
Heat over medium-high heat and bring to a simmer.
Continue heating until you reach 265 degrees, using a candy thermometer.
Remove from heat and add flour gradually while stirring.
Add anise extract and keep stirring until you have a smooth texture.
Pour contents of pot onto a clean non-stick work surface, and let cool for 2-3 minutes to avoid burning yourself.
Separate the mixture into workable portions and start rolling into ropes, using the palms of your hands.
Using kitchen shears, cut licorice ropes into short pieces.
Roll cut pieces into icing sugar until evenly coated
Chill in refrigerator for 30 minutes before serving.
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