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Licorice Allsorts Recipe

British · Candy · 60 min total

A nostalgic British confection featuring layers of licorice, coconut, and colorful fondant, made from scratch for a delightful homemade treat.

Ingredients

• 1 cup granulated sugar
• 1/2 cup water
• 1/4 cup light corn syrup
• 1/4 cup blackstrap molasses
• 1/2 teaspoon anise extract
• 1/4 cup cornstarch, for dusting
• 1 cup shredded coconut
• 1/2 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 cups powdered sugar, sifted
• Food coloring (red, yellow, green, blue)
• 1/4 cup cocoa powder

Instructions

1. Line an 8x8-inch baking pan with parchment paper and dust with cornstarch. In a small saucepan, combine granulated sugar, water, and corn syrup. Heat over medium, stirring until sugar dissolves. Bring to a boil and cook until mixture reaches 260°F (hard ball stage) on a candy thermometer.
2. Remove from heat and stir in molasses and anise extract. Pour into a small bowl and let cool slightly. Once cool enough to handle, knead on a cornstarch-dusted surface until smooth. Divide into 4 portions; set aside one portion for black licorice. Roll remaining portions into logs and set aside.
3. For the coconut layer: In a bowl, mix shredded coconut, sweetened condensed milk, and vanilla extract until combined. Press into a 1/4-inch thick rectangle on a cornstarch-dusted surface. Cut into strips about 1 inch wide.
4. For the fondant layers: In a bowl, combine powdered sugar with 2-3 tablespoons water to form a stiff paste. Divide into 4 parts and color each with a different food coloring (red, yellow, green, blue). Roll each color into a thin sheet, about 1/8 inch thick.
5. Assemble the allsorts: Take one black licorice log and place a coconut strip on top, then another black licorice log on top of that. Press gently. Repeat with remaining black licorice and coconut strips to make several sandwiches. For colorful ones, layer different colored fondant sheets with black licorice strips in between.
6. Wrap the assembled logs in plastic wrap and refrigerate for 1 hour to firm. Unwrap and slice into 1/2-inch thick pieces. Dust with cocoa powder if desired for a classic look. Store in an airtight container at room temperature.

Tips

• Use a candy thermometer for accuracy; if you don't have one, test by dropping a bit of syrup into cold water—it should form a hard ball.
• Work quickly when kneading the licorice as it stiffens as it cools.
• For a softer texture, reduce cooking temperature to 250°F (soft ball stage).
• These keep well for up to 2 weeks in a cool, dry place.

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