Name: Cornstarch Molds
Ingredients: a package of cornstarch/ cornflour (gluten free if needed) (more packages if you want to do it all at once); 2 small but deep baking trays, both same size, longer than wand; blue tack; metal skewer with rounded top or similar; your clay wand; a pastry brush with natural bristles

Ingredients

Units Scale

1/4 cup all purpose flour (gluten free flour works for this)
pinch of salt
1 tsp anise oil
black liquid food colouring (found it easier than gel)
4 tbsp/55g unsalted butter
1/2 cup white sugar
4 tbsp glucose syrup
1/4 cup sweetened condensed milk
2 tbsp golden syrup (or molasses for a heavier taste)

Cook Mode Prevent your screen from going dark

Instructions

Prep your molds and have them handy. I would also have a baking tray lined with baking paper in case you have excess. You can pour the excess licorice in, then reheat and reuse later (more on that further down).
In your mixer, stir together the flour and salt.
Nearby have your oil and colour.
Using a heavy bottomed saucepan, pour in the sugar, glucose syrup, butter, sweetened condensed milk and golden syrup. Stir constantly over medium to high heat until boiling. Reduce heat to medium so it’s just at a slow boil. With your candy thermometer in place, watch closely until it reaches 250F/120C. This is very important! Any less, even by a degree or two and your licorice will be goopy and not hold its shape. You can reach up to 265F/130C. But any higher and the candy will become brittle.
Remove from the stove and pour into the mixer. Turn on medium speed and pour in the oil and colour.
Once combined (30 secs should be all it takes), begin pouring into molds. I used a ladle as pouring from the mixer is too messy and uncontrolled.
Any left over, pour into the baking paper lined baking tray.
Leave the leftover tray on the counter, as you don’t want this to cool quickly.
With the molds, place them in the fridge for 20 minutes until firm, or the freezer for 3 minutes.
When they feel firm, gently pull them out of the cornstarch mold or pop them out of the silicone mold. Set aside.
If you have leftovers, or only had one or two molds going at a time, repeat.
Your leftover may be more solid, however if easy to handle and soft enough, pull off into sections. Reheat one section in the microwave in a glass dish at a time (mine was for 20 seconds) and, using a spatula or spoon, scoop into your molds. Cool, repeat.
If you’ve had excess licorice flow outside your mold, forget the knife, grab a sharp pair of kitchen scissors, wash them and use to trim the extra licorice off.

Notes

adapted from glutenfreeonashoestring.com/gluten-free-red-cherry-licorice/