Warm the molasses and add licorice and anise powder.
Mix in enough flour to make a workable dough.
Roll mixture into small tubes, cut into desired lengths.
Roll in icing sugar if desired. The mixture will harden when cool.
Make slit in center of each marshmallow; insert licorice candy into slit.
Insert lollipop stick into center of bottom of each eyeball; set aside.
Combine milk and drink mix in medium saucepan.
Stir in chocolate chips.
Cook over medium heat, stirring occasionally, until chips are melted and milk is heated through.
Place 2 eyeballs in each mug; fill mug with hot cocoa.
Serve immediately.
Variation: Omit sticks and float marshmallows in hot cocoa.
Let the ice cream sit for 30 minutes at room temperature in order to soften.
Combine the softened ice cream with the Sambucaa (or Pernod) and the chopped licorice candy. Mix well.
Refreeze for at least 4 hours.
Place candy coating in 2 cup microwavable measuring cup.
Microwave uncovered on high for 1 to 1 1/2 minutes, stirring every 15 seconds, until melted.
Dip half of each licorice twist into melted candy coating.
Sprinkle with candy decorations.
Place on waxed paper and let stand about 20 minutes or until coating is firm.
o completely cover. Place red licorice around top edges of cake
Preheat oven to 350 degrees.
Line cookie sheets with parchment or use silpats, as the melted candy is very sticky.
Cream butter and sugars together.
Beat in eggs one at a time until smooth.
Add vanilla.
Mix in baking soda and flour.
Stir in remaining ingredients with a spoon.
Roll dough into walnut sized balls, flatten slightly and place 2 inches apart on lined cookie sheets.
Bake 8 to 10 minutes.
Watch carefully as melted candy may burn.
Cool 5 minutes on cookie sheets before removing to wire rack.
Place candy coating in 2-cup microwavable measuring cup. Microwave uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted.
Dip half of each licorice twist into melted candy coating. Sprinkle with candy sprinkles. Place on waxed paper about 1 hour or until coating is firm.
or the sand. Add a licorice candy for the beach mat and
Cut licorice candy whips into 2-inch pieces,
Unwrap candies and have ready, you will need to work quickly.
Place chocolate chips in a microwave safe bowl and microwave on 50% or mediumin 30 second intervals stirring between each interval, until chocolate is thoroughly melted.
Use melted chocolate to attach candy canes onto the sides of the the candy bar to create a sleigh.
Attach gummy bears sitting on the top of the candy bar with the melted chocolate.
If desired, add string of red licorice for a rope.
In a small saucepan, melt marshmallows with the butter over low heat.
Add the rice cereal and stir to coat; let cool slightly.
Cut licorice to the length of the fruit roll-up.
Unroll the fruit roll-up and peel off the plastic film.
Scoop half of the rice cereal mixture on the edge of each roll-up.
Place the licorice in the center of the rice and roll up the candy sushi.
Dip a knife in water to keep it from sticking and cut into 2-inch pieces.
Enjoy! ;).
nto a work surface. Cut licorice to fit the length of
se black writing gel or licorice to create \"laces.\" Decorate with
Place the licorice toffee sweets into a saucepan
Put licorice in blender container and blend on high until it is very fine.
Add vodka and mix well.
Fill in nice bottles and enjoy!
Make a small cut in the middle of each marshmallow.
Press the licorice candy into the cut.
Insert the lollipop stick into the side of each marshmallow.
Combine the milk and hot cocoa mix in a saucepan over medium heat.
Stir in the chocolate chips and stir until melted and heated through.
Fill mugs with hot cocoa mixture.
Float two eyeballs in each mug.
Serve hot.
Line a 9 x 5\" loaf pan with parchment paper.
In a heavy pot, combine cream, butter, corn syrup, molasses, sugars and salt to a boil.
Reduce heat to medium-low and cook, stirring constantly, until the mixture reaches 260\u00b0F.
Remove from heat and thoroughly stir in the flour, candy oil and food colouring if using.
Quickly and carefully pour the candy into the pan.
Allow to set for 10 minutes, then score with a bench scraper or sharp chef's knife and allow to cool completely before separating and wrapping the pieces.
esserts and insert a red licorice string into the center of
nd refrigerate.
For the licorice parfait, in a small saucepan
Tint 3.5 oz fondant yellow by kneading food coloring into fondant on a surface dusted with powdered sugar. Knead remaining white fondant until soft. Wrap fondant separately in plastic wrap until ready to use.
Roll licorice pieces out to about 1/8 inch thick using a rolling pin. Roll pieces of fondant out to the same thickness as licorice. Stack licorice and fondant pieces together, alternating colors. Cut stack into 3/4 inch pieces then set aside until firm.