Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (32 page)

5.
Pour mixture into the pan. Refrigerate until firm.

6.
Repeat the process with a different flavor and coloring. Pour the mixture on top of the first layer of gelatin and refrigerate until firm.

7.
Use a sharp knife to cut into thin, multicolored gummy worms.

Yield:

About 20 gummy worms

Storage:

Store in an airtight container for up to 1 week.

Variation:

Sour Gummy Worms

Roll worms in
sherbet powder
for tangy, sour gummy snacks.

General Description:

Licorice is an inky black, anise-flavored candy that inspires devotion or distaste
. In North America, licorice candies are usually long, rubbery, chewy ropes. Red versions exist, but red licorice is a misnomer: The candy is typically fruit-flavored and contains no licorice flavor. In England, licorice is best known as a mix of small, hard candies called
liquorice allsorts
. People tend to eagerly seek out licorice or avoid it altogether; some even sort out black licorice jellybeans either to savor or to throw in the trash.

History:

The extract from the root of the licorice plant has been used since ancient times for flavoring and for medicinal purposes. The first licorice candies were made in the 1500s in Pontefract, England, where small soft disks of licorice extract mixed with sugar and gum arabic became known as
Pontefract cakes
. The licorice ropes so popular today in North America were invented in 1924 by the American Licorice Company. In the United States, April 12 is National Licorice Day.

Serving Suggestions:

Wrap these licorice candies in colorful wax papers and place them in the candy bowl, along with
caramels
and
taffy
. Offer licorice candies to trick- or-treaters at your own risk.

Candy-Making Notes:

Although most licorice candy recipes still call for licorice extract, the flavor is often augmented by anise or other herbs and spices that have a similar taste. Anise oil is available at most grocery stores, and it tastes remarkably similar to licorice. Use a candy mold instead of a baking pan if desired.

Recipe:

1.
Line an 8-by-8-inch baking pan with a piece of parchment paper long enough to hang over the edges. Butter the parchment well.

2.
Combine sugar and cream in a saucepan. Bring to a boil over medium-high heat, stirring constantly.

3.
Add corn syrup and continue cooking, stirring constantly until the temperature reaches 230°F.

4.
Add butter and stir to combine. Continue cooking mixture until it reaches 245°F.

5.
Remove from heat and stir in salt, anise oil, and food coloring.

6.
Pour mixture into prepared pan and let cool.