Step 1

Combine the dry licorice recipe ingredients in a mixing bowl. Set aside.

Step 2

In a saucepan, combine the sugar, syrup, milk, and coconut oil (or butter). Bring to a boil, stirring occasionally. Continue to heat and stir until the temperature reaches 240°F. This is the softball stage. You can check the temperature with a candy thermometer or by dropping a small spoonful into a glass of cold water. Reach into the water and try to form a ball from the syrup with your fingers. It if stays together for a few seconds, it's ready.

Step 3

Remove from the heat right away and pour over the flour mixture. Mix well.

Step 4

Add the beetroot juice for color and the licorice extract for flavor. Mix these in well too.

Step 5

Pour the mixture in a greased pan and set in the refrigerator for about an hour, or until set and well chilled.

Step 6

When chilled, turn out onto a sheet of parchment paper or wax paper and cut into strips with a pizza cutter, keeping the strips about ⅓ to ½-inch wide. Twist them if you like.

Step 7

Dust with arrowroot powder to keep from sticking and store in an airtight container.