April 12 is national Licorice Day! Licorice is a botanical, a shrub native to southern Europe and Asia, the roots of which have two primary desirable qualities: first, some varieties of licorice root are fifty times sweeter than sugar and may be chewed or eaten as a sweet and making it a useful component of candies and flavorings; second, licorice has been for thousands of years sought after for its reputed medicinal qualities. Licorice grows wild in southern central Europe and Asia. It is used for its roots and its rhizomes (underground stems). Glycyrrhizin acid is extracted from the root and used as a flavoring in food, tobacco, alcohol, and cosmetics.

In the confectionery industry, water extracts of licorice roots are mixed with sugar, corn syrup and flour to make many types of licorice candy. It is frequently found in cough preparations and candies, often combined with anise seed. Consumption of licorice is believed to aid in healing stomach ulcers. Tea made from licorice and other anti-spasmodic herbs is often taken for menstrual cramps.

Making Licorice at home can be a wonderfully fun endeavor. Set aside some time on Friday or Saturday night and gather your children and their friends together for some incredible fun and adventure.  

2 cup cane sugar

1 1/2 cup corn syrup

1 cup sweetened -condensed milk

1 cup butter

dash of salt

1 tablespoons anise oil or about 2 to 3 tablespoons anise extract

1. Cook at 232*F.

2. Stir constantly. Do not wash sides of pan down.

3. Pour into greased 9 x 13-inch pan.

4. Cool in refrigerator.

5. Cut into bite size pieces and wrap in waxed paper.

Recipe and Licorice facts courtesy of licorice.org. 

Photo courtesy of health.com.

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