Licorice (2013)

Line a glass 8"-square baking dish with parchment; grease. Combine butter, sugar, syrup, milk, molasses, and salt to make a slurry. Bring to a boil over high heat in a 2-qt. saucepan fitted with a candy thermometer until temperature reaches 265°. Remove from heat and stir in flour, extract, and coloring; pour into pan. Chill until firm, 30–45 minutes. Invert onto a cutting board, peel of paper, and cut into 1⁄4"-thick ropes; twist to shape. Place on baking sheets; chill 20–30 minutes until set.

Performed by Derek Emch and Gunnar Hirthe at Bowling Green State University on April 17th, 2016.