Amount: 950 g Preparation Time: approx. 1 hour Shelf Life: 3-4 months in an airtight container
Ingredients: 60 g liquorice extract 30 g sal ammoniac salt 10 ml black coloring 60 ml water 75 g organic gelatine 100 ml boiling water 100 g modified cornflour 460 g dextrose monohydrate You will also need: 140 g ordinary sugar 150 ml cold water Tools: 2 saucepans (not aluminium) 2 bowls 1 scales 1 candy mat or baking paper 1 spatula 1 ladle 1 thermometer (min. 110 C) Shape cutters or scissors
1. Start by mixing 60 g liquorice extract, 10 ml black coloring, 30 g sal ammoniac salt and 60 ml of water in a bowl. 2. Bring 100 ml water to the boil, pour it into a bowl and quickly stir in 75 g gelatine. Keep the gelatine mixture warm until it is needed (put the bowl in a water bath on the stove and put the lid on) 3. Stir the following ingredients well together in a saucepan; 100 g cornflour, 460 g dextrose and 140 g ordinary sugar. Add 150 ml of cold water. (NB: the total weight of the saucepan incl. its contents: the saucepan + 850g). 4. Continue to stir whilst bringing the contents to the boil almost at the highest temperature. Stir all the time (approx. 10 minutes), taking care that the sugar mixture does not burn. Approx. 130ml of the added 150ml water must evaporate, so remember to weigh the mixture a couple of times during the process. 5. Add the liquorice solution. 6. Add the liquid gelatine solution when the temperature is below 100 C. 7. Pour the mixture onto a candy mat or baking paper (lightly greased with oil), on a small baking tray, for a uniform thickness of the liquorice. 8. Leave to dry for approx. 1 hour, then dust with sugar with a bit of sal ammoniac salt. Cut out the liquorice into diamond shapes or other shapes. 9. Avoid wrapping the liquorice in tight plastic bags for the first two or three days. It must dry completely so that it doesn't stick. You may want to put them in a container layered with greaseproof paper.