I know that many of you have allergies to corn or prefer to avoid it. This gluten free red licorice recipe is also corn free. That’s right; no corn syrup! Make it using cherry, strawberry, or both flavorings. It’s absolutely delicious and the closest thing I can get to Red Vines without corn. I’m sure you’ll enjoy it as well. See the below video for the firmest texture and below the video for the recipe.
Gluten-Free Corn-Free Red Licorice Recipe and Video
Delicious, super flavorful and chewy gluten free red licorice recipe. Use any flavoring and coloring you desire. Cherry is our favorite.
- 1/2 cup Carla's Gluten Free All-Purpose Flour Blend recipe (sub guar gum for xanthan gum if you are allergic to corn)
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter (1 stick)
- 1 cup + 2 tablespoons granulated sugar
- 6 tablespoons Lyle's Golden Syrup
- 6 tablespoons gluten free Brown Rice Syrup (Lundberg's)
- 1/2 cup sweetened condensed milk
- 4-8 drops gluten free super red gel food coloring (AmeriColor), or as desired
- 1/2 teaspoon gluten free red cherry flavoring (Lorann Oils) - (1 dram only contains about 1 teaspoon) (or strawberry flavoring (or half of each)
- 1/8 teaspoon baking soda (optional; see step no. 8)
- Line a 9x9-inch casserole dish with parchment paper and set it aside.
- Whisk together the flour blend and salt and set it aside.
- Add the butter, sugar, syrups, and sweetened condensed milk to a medium size saucepan. Heat over medium-high heat while constantly stirring and scraping the bottom and sides using a silicone spatula until it comes to a boil, about 190ºF.
- Lower the heat to medium and cook while constantly stirring and scraping the bottom and sides of the pan until the mixture reaches 250ºF using a candy thermometer.
- Remove from heat and add the flour mixture to the pan. Slowly stir in the center while slowly incorporating the flour.
- Return to medium heat and cook until the mixture reaches 262ºF for super soft (or 275ºF for firmer and very chewy, as seen in the video).
- Remove from heat and turn off the element.
- If making chewy licorice (cooking to 275ºF), quickly stir in the baking soda until evenly distributed.
- Pour into the prepared dish and refrigerate for 30 to 45 minutes or until cooled.
- Transfer to a cutting surface and cut into 1/4-inch wide strips using kitchen shears. Twist each licorice, roll into ropes on a cutting board or other non-skid surface (super thin for licorice shoe laces or larger ropes),
- Keep softer licorice refrigerated and ones cooked to 275ºF does fine at room temperature, covered with plastic wrap. (Be careful not to store them touching each other. They're a bit sticky.)
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This recipe was adapted from Fine Dining Lovers.