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.
Combine licorice, salt, 4 cups milk, and
In a large pot bring water to a boil over high heat. Stir in the licorice and cinnamon; lower to a simmer, partially cover the pot, and simmer for 10 minutes. Remove from heat, stir in peppermint, cover and let steep for 10 minutes.
Place a large strainer lined with cheesecloth or damp paper towel over another pot or heat-proof bowl. Strain tea. Stir in honey until dissolved and let cool completely, about 1 hour. Serve over ice.
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.
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.
Add the biscuits, coconut and licorice allsorts and stir until just
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.
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!
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.
e for made-from-scratch recipes. Also, it's worth mentioning
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Cut black licorice laces into small squares for