Licourice Fudge
1 can sweetened condensed milk
450 g sugar
115 g butter
150 ml milk
4-6 tsp licorice powder
A small amount of black food coloring gel (optional)
The licorice powder I use in this recipe is available from an online store called slikkeri.is, but similar powder is also sold by the Danish brand Bülow. This is not the same as the salty licorice powder found in grocery stores.
Heat the milk, sugar, and butter in a saucepan until the mixture reaches 115°C, stirring constantly to prevent it from burning. A digital thermometer works best for this.
Once the mixture reaches the correct temperature, remove the saucepan from the heat and let it cool for a few minutes before stirring in the licorice powder and food coloring (if using). It’s fine to skip the coloring, but if you choose to use it, black gel food coloring works best.
Stir the mixture thoroughly for about 10 minutes until it thickens and takes on a matte, creamy texture (similar to a slightly dry buttercream). Pour the mixture into a baking dish lined with parchment paper, smoothing the top with a spatula.
Allow the caramel to set for 2-3 hours before removing it from the dish and cutting it into bite-sized pieces.
Store the caramel in an airtight container. The shelf life is longer if kept in the fridge.