Make your own liquorice « Recipes and cooking tips for classic dishes and ingredients (2024)

Licorice is a typical European confectionery made from the root juice of the licorice plant Glycyrrhiza glabra (butterfly family). The pure form is called blokdrop. The liquorice block is then used as an ingredient for the sweets. Sugar or another sweetener and sal ammonia (ammonium chloride) are added for flavor. In the past, liquorice was bound with gum arabic, but nowadays this is usually done with starch or gelatin. However, gum arabic is still used in quality licorice.
The industrial processing of the licorice root into licorice became possible when the Italian Giorgio Amarelli succeeded in processing the juice from the root into licorice, or Glycyrrhiza glabra, the Latin pharmacist's name, in 1731.

Sal ammonia (ammonium chloride) is the ammonium salt of hydrogen chloride (HCl). It is a white crystalline powder.
Although the raw materials (ammonia (NH3) and the gas hydrochloric acid (HCl)) are very aggressive, together they form a salt (salmiac) that forms the basis for sweets such as licorice, in particular salmium licorice and black white.
In addition to sal ammoniac, black and white also consists of licorice root extract, licorice powder, sugar and starch.

Bron: wiki

Drop (recipe with agar agar)
(approximately 25 pieces)

  • 3 g Agar Agar (gelling agent, available at the grocery store),
  • 50 g sugar,
  • 1 teaspoon licorice powder (candy store),
  • 1 teaspoon sal ammoniac powder,
  • 100 ml dropsiroop (reformwinkel),
  • 200 ml water,
  • fine cristalsugar

Bring the water with the licorice syrup, sal ammoniac powder, sugar and licorice powder to a gentle boil. Then add the Agar Agar and let it boil for 30 seconds. Pour the mixture into the baking tin and let it set slowly. After the mixture has set, remove it from the mold and place it on a cutting board. Cut the licorice into old-fashioned licorice diamonds and roll them in the fine granulated sugar and your home-made licorice is ready!

Licorice (recipe with wheat flour)

  • 1 licorice stick
  • 250 ml water
  • 3 teaspoons brown sugar
  • ½ teaspoon sal ammoniac
  • 1 gelatin sheet
  • 3 tablespoons wheat flour

Cut the licorice into small pieces. Place them in a small pan with 250 ml of water and bring to the boil.
After about 5 minutes, pour the mixture through a sieve and collect the floating mixture in a new small pan, so that a smooth licorice extract is created.
Place the new pan on the stove. Evaporate the extract further until you have the amount of a small expresso cup. (approximately 50 ml)
Then add 3 teaspoons of brown sugar and ½ teaspoon of sal ammoniac.
Let this mixture simmer over low heat, stirring regularly.
Place a sheet of gelatin in a bowl of water and let it soak for about 5 minutes.
In the meantime, make a paste of 3 teaspoons of wheat flour and a small dash of water.
Add the soaked gelatin sheet and the flour paste to the licorice extract while stirring well to prevent lumps from forming.
Keep stirring until a smooth and bound mixture is formed.
Pour the mixture onto aluminum foil that you have greased in advance.
And then just be patient: let the liquorice sit for a few days until it has hardened enough...

Licorice (recipe with gelatin and wheat flour)

  • 250ml water
  • 1 tablespoon finely chopped licorice
  • 3 teaspoons syrup or brown sugar
  • ½ to 1 teaspoon sal ammoniac powder
  • 1 gelatin sheet
  • 3 teaspoons wheat flour
  • possibly black food coloring

1. Boil pieces of licorice in 250 ml tap water. Beware of boiling over!
2. After 5 minutes, pour the salt wood extract through the sieve into another pan.
3. Evaporate the extract until approximately 50 ml remains.
4. Dissolve 3 teaspoons of syrup or brown sugar in this.
5. Add ½ teaspoon sal ammoniac for regular liquorice or 1½ teaspoon sal ammoniac for salty liquorice.
6. Soak a sheet of gelatin in a cup of water for 5 minutes.
7. In the meantime, make a paste of 3 teaspoons of wheat flour and 2 tablespoons of water in a saucer
8. Add the gelatin and flour paste to the boiling licorice extract while stirring continuously. No lumps should form! Be careful, the mixture burns quickly.
9. When the mixture is smooth and thickened, pour it onto a piece of lightly greased aluminum foil
10. Let the licorice harden for a few days.

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By Chef Opklopper onMake your own liquorice « Recipes and cooking tips for classic dishes and ingredients (8) 16 comments Make your own liquorice « Recipes and cooking tips for classic dishes and ingredients (9) candy Make your own liquorice « Recipes and cooking tips for classic dishes and ingredients (10) Dutch

16 comments to Make Drop yourself

  • September 25, 2021 at 15:27 · Respond

    Thanks for this recipe, I'll try it out!

  • Make your own liquorice « Recipes and cooking tips for classic dishes and ingredients (12) len

    July 18, 2020 at 14:31 · Respond

    I have tried it twice, but it remains an almost tasteless soft mass. I added 3 scoops of ammonium powder for salty licorice, but it only has a faint licorice taste.

  • September 24, 2019 at 12:58 · Respond

    Good day;
    Does anyone have a recipe for salty liquorice for me?
    a little nostalgic would be nice.
    Please send toc.teunissen@asbestbanenpool.nl.

  • Make your own liquorice « Recipes and cooking tips for classic dishes and ingredients (15) anonymously

    January 23, 2019 at 15:45 · Respond

    Hi, I am giving my speech about licorice and would like to know the ingredients for salty licorice, thanks in advance
    gr anonymous

  • Make your own liquorice « Recipes and cooking tips for classic dishes and ingredients (16) S.

    January 17, 2018 at 19:56 · Respond

    I bought sal ammoniac salt some time ago. This was salt for making licorice. I had to buy it by the kilo. This was a white colored sal ammoniac salt.

    But I recently read on an internet page that in its pure form sal ammoniac salt is a crystalline white powder. And that the edible sal ammoniac powder is brown in color (nederdropje.blogspot.nl).

    Can I still use my sal ammoniac salt to make licorice, for example, or not? Or do they mean by a brown sal ammoniac salt, the black and white powder made into candy? Or licorice powder?

    Are you familiar with brown sal ammoniac salt?

    Can I still use the white sal ammoniac salt to make candy?

  • Make your own liquorice « Recipes and cooking tips for classic dishes and ingredients (17) Lars Wolf

    July 14, 2017 at 11:45 · Respond

    Hello, does anyone have an idea that I could make trekdrop myself? I would like to make liquorice that is longer than the Haribo pieces.

    • Make your own liquorice « Recipes and cooking tips for classic dishes and ingredients (18) Astrid Oosterbaan

      January 15, 2022 at 16:11 · Respond

      Hi Lars, have you received the recipe for liquorice yet?

      • Make your own liquorice « Recipes and cooking tips for classic dishes and ingredients (19) Leon

        November 29, 2022 at 20:47 · Respond

        Hi Astrid,
        Do you now have a recipe for liquorice?
        Greetings Leon

      • Make your own liquorice « Recipes and cooking tips for classic dishes and ingredients (20) René ter Voort

        February 27, 2023 at 17:39 · Respond

        Hello Astrid,

        Have you received the recipe for liquorice yet?

        Sincerely.

        René

      • Make your own liquorice « Recipes and cooking tips for classic dishes and ingredients (21) René ter Voort

        February 27, 2023 at 19:30 · Respond

        Hello Astrid,

        Do you have the recipe for liquorice?

        Sincerely.

        René

  • September 9, 2016 at 12:48 · Respond

    Can i purchase the ingridiences somwhere in Holland or USA?

  • Make your own liquorice « Recipes and cooking tips for classic dishes and ingredients (23) Marielle

    June 3, 2015 at 12:20 · Respond

    And a recipe with stevia??

  • Make your own liquorice « Recipes and cooking tips for classic dishes and ingredients (24) wilma

    April 29, 2015 at 16:37 · Respond

    hallo
    what a nice site
    but unfortunately I can't eat licorice
    There are also licorice you can make yourself without
    licorice

    • November 26, 2016 at 18:19 · Respond

      @wilma I don't think so...Zouthout is the most important ingredient in licorice - But fortunately there are many other tasty sweets 😉

  • Make your own liquorice « Recipes and cooking tips for classic dishes and ingredients (26) corrie

    June 4, 2013 at 08:37 · Respond

    What a wonderful site, I'll get started right away, but I also have a question: I need to convert the ratio of a cup of gum arabic to the amount of agar agar, do you know?

    gr.corrie

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