Thursday, July 7, 2011

Anise Candy

If you aren't familiar with anise, it's very similar to black licorice.  Nothing beats homemade candy 😊.

Yield: 81 pieces


You must use real, tempered chocolate for the centers.  For dipping, you can use dark confectionary coating if you prefer.

  • 79g butter, softened by letting it sit at room temperature
  • 1 tsp gingerbread spice
  • 62g molasses
  • 225g milk chocolate, melted and tempered
  • 200g white chocolate, melted and tempered
  • 3 g anise oil
  • Dark chocolate for dipping, melted and tempered

Gingerbread Spice

This will make about 10x more than you need.  You can use the leftover for other things, like making gingerbread cookies.

  • 10g ground cinnamon
  • 17g ground ginger
  • 3g ground nutmeg
  • 2g ground cloves


  1. In a mixing bowl, combine the butter, gingerbread spice, and molasses until smooth.
  2. Stir in the tempered milk chocolate and white chocolate, mixing well.  Add the anise oil.
  3. Spread into a 9" x 9" silicone pan.  Leave it alone until it has set.
    • Silicone is good for this because nothing sticks to it.  If you were hardcore then you'd get a candy-making frame, but most of us don't do this enough to bother.
  4. Once set, remove the candy from the silicone pan and cut into 1" squares.
  5. Dip each center in dark chocolate.  Place on wax paper to set.
  6. If desired, place the candy pieces into a #5 candy cup and box.

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