maybe I’m biased having worked in the factory, but I love Switzer’s licorice
I noticed that Twizzler seems to be the default option brand here–has anyone tried other brands such as Switzer?
The closest I can come is a hint of tarragon in a cream sauce. And even then it’s so easy to add too much that I don’t risk it very often.
I’m convinced that some day we’ll find a genetic element to this one. Because the fact that some people like licorice at all is as confusing to me as the fact that they like cilantro.
Thirded. Arak and ouzo are two of my favorite summer drinks, and I’ve been known to snack on raw fennel, but licorice is a profound meh.
I have.
IMO Twizzler is the 7-11 of licorice in the USA; they’re everywhere. So it’s not any good, but by being ubiquitous it wins a lot of popularity contests.
Switzer is better than that. But as I mentioned before, IMO of the US mass market licorices, the American Licorice Company’s Black Vines are the best. And also the hardest to find from ordinary retailers.
For another data point, I can’t stand most sugar alternatives. My FIL’s partner made applesauce with Stevia, but didn’t tell anybody. I just about spat it out.
Haribo is the most common brand here in Switzerland. Lakritz is licorice in German. Haribo Lakritz
A coworker brought in Pontefract cakes from Yorkshire - they are much chewier than Twizzlers - almost sticky enough to take out a filling.
I can’t have these in the house:
Venco School Chalk
I like all licorice, even if the red stuff doesn’t taste all that licoricey.
I worked once with a guy who’s wife’s family were Danish. Every time
they visited he’d bring back some of these.
I was addicted to them (but I’m ok now).
!
Lol. I’ve previously mentioned that I’m a lousy typist. It can’t up a lot in the thread about linux.
I just took a gander at that Wiki page and found this:
In 2004, healthcare professionals warned against overindulgence in Pontefract cake after a 56-year-old woman was admitted to hospital following an overdose. The woman consumed about 200 grams (7.1 oz) daily, leading to dangerously low potassium levels and subsequent muscle failure. Earlier in 2004, the European Commission had recommended limiting consumption of the active ingredient, glycyrrhizic acid, to 100 mg or less per day.
Yikes!
FTR, I love licorice (hate Red Vines), black coffee, and dark chocolate. I like sweets, but they can’t be merely sweet. They have to have a flavor other than “sugar.”
I love black licorice. Though I’m not sure if I’ve had the authentic stuff. But interestingly, I can’t stand red licorice. I even hate the smell of it.
I suspect some people like black licorice and don’t even know it. If they like Good & Plenty candy, then they like black licorice. (And I think Good & Plenty has a good black licorice flavor.)
That’s because the red stuff isn’t actually licorice.
Anything that calls itself licorice has to taste at least roughly like the inside of a Good’n’Plenty or a black jellybean.
In fact, the thread title would have been vastly improved had it read “Do You Like the Flavor of Black Jellybeans?”
I couldn’t stand licorice as a child, but I’ve grown more fond of it as I approach old age. I don’t purchase a lot of candy anyway, and when I do I favor the sweet stuff, but if licorice is around I’ll eat it. I also like to have some licorice flavor in my root beer.
Why isn’t there any licorice soda? Or is there?
There isn’t a niche filled for everything, but there is a niche filled for many things. Disclaimer I just searched out of curiosity - I haven’t tried it 
.
I don’t think there is, but I find any Cherry Cola, Dr Pepper, Bundaberg’s Sarsparilla or their Burgundee Creaming Soda almost hits the same taste receptors for me.
I went to the brewer’s website where it’s $4/bottle, but shipping from Canada is $66 for four bottles. I don’t think so…
Are red Twizzlers and candy shoelaces really flavored with Licorice at all? I know they are conventionally called “red licorice,” but isn’t that just a nod to the fact that they used to come only flavored with licorice?
Twisted stick candy was originally a licorice candy, and there were a few brands, although the original was the vines, produced by a Midwest company.
People were so used to calling vine candy “licorice,” that when the company making licorice Vines began making fruit-flavored “licorice”-appearing vines, people called them “red licorice.”
That’s my belief. “Red licorice” is fruit flavored stuff made in the shape(s) traditionally associated with licorice. The resemblance begins and ends at the shape and general consistency,
Perhaps early versions of the red stuff included the words “licorice” in the label to promote the familiarity or encourage a trial sale. Then the public ignorantly ran with it.
More likely when the folks who made licorice candy decided to branch out, they already had extruding and packaging machinery to make and package stiff sugar goo in those shapes. All they needed was the idea to try different colors and flavors. Because their brand (whatever specific cone it was) was already known exclusively for licorice, the naming fell out that way. Vaguely akin to how the diet beer sold by Miller was named from the very git-go “Lite”, but everybody called it “Miller lite”.
Like calling any drink served in a conical glass a type of “martini”. No actually, you’ve attached the key word to the wrong part of what’s important.
Anise cookies are popular here around Christmastime. Went to a number of stores today, and many have leftover Christmas cookies, but no anise cookies.
Did find some licorice powder, but didn’t buy any. And the only licorice candy at the candy store is bin candy, and I prefer to buy candy that’s in sealed packages.
Now, I want to make a batch. It’s cooked to a soft ball stage or 240F.