Black Currant Licorice Chewy (Print Version)

Chewy confection combining tart black currant with aromatic licorice for bold nostalgic flavors.

# Ingredient List:

→ Fruit Base

01 - 1 cup black currant purée, fresh or thawed frozen black currants, blended and strained
02 - 1 tablespoon fresh lemon juice

→ Sugar Syrup

03 - 1.5 cups granulated sugar
04 - 0.5 cup light corn syrup or glucose syrup
05 - 0.33 cup water

→ Gelatin Mixture

06 - 3 tablespoons powdered gelatin
07 - 0.33 cup cold water

→ Flavorings

08 - 1.5 teaspoons licorice extract or 2 teaspoons anise extract
09 - 0.25 teaspoon salt

→ Coating

10 - 0.25 cup confectioners sugar
11 - 2 tablespoons cornstarch

# How to Make:

01 - Line an 8x8-inch baking pan with parchment paper and lightly grease with neutral oil.
02 - Sprinkle powdered gelatin over 0.33 cup cold water in a small bowl and let stand for 10 minutes until fully hydrated.
03 - Combine black currant purée and lemon juice in a medium saucepan and warm gently over low heat, stirring occasionally.
04 - In a separate saucepan, combine granulated sugar, corn syrup, and 0.33 cup water. Heat over medium heat, stirring until sugar dissolves completely. Attach a candy thermometer and continue boiling without stirring until syrup reaches 250°F.
05 - Remove syrup from heat and stir in bloomed gelatin mixture until completely dissolved and smooth.
06 - Pour the syrup-gelatin mixture into the warm black currant purée and whisk vigorously until fully incorporated and smooth.
07 - Stir in licorice extract and salt. Taste and adjust licorice or anise extract intensity as preferred.
08 - Quickly pour mixture into prepared pan and spread evenly with a spatula. Let cool at room temperature for 1 to 2 hours until completely set and firm.
09 - Mix confectioners sugar and cornstarch in a bowl. Dust a cutting board with mixture, invert candy slab onto board, and cut into 1-inch squares using a sharp knife. Toss pieces in coating mixture to prevent sticking.

# Expert Advice:

01 -
  • The flavor combination is unexpectedly sophisticated—tart and aromatic in equal measure, nothing like candy you've had before.
  • These are genuinely fun to make, and watching the dark glossy mixture transform into chewy squares feels almost alchemical.
  • They store beautifully and make exceptional gifts for anyone tired of predictable sweets.
02 -
  • Don't skip the candy thermometer or guess on temperature—280°F versus 250°F makes the difference between chewy and crunchy, and only one is what you want here.
  • If you add licorice extract after the mixture cools even slightly, it won't distribute evenly, so add it while everything is still warm and fluid.
03 -
  • Keep your knife dipped in hot water between cuts—it prevents the candy from sticking and gives you clean edges every time.
  • If your gelatin bloom seems clumpy when you try to dissolve it into the hot syrup, whisk more vigorously for a few extra seconds and it'll smooth out completely.
Go Back