Vegan Black Licorice Recipe: Bold Anise Flavor Without Dairy

This boldly flavored licorice delivers authentic anise punch without any animal products. I developed it after realizing most store-bought versions contained dairy or honey, which many vegans don’t consider.

The base uses plant-based gelatin substitutes and natural sweeteners to achieve the signature chewy texture. Black food coloring creates the traditional dark appearance, while star anise and anise extract provide the distinctive flavor.

What emerges is a candy that’s vegan through and through—no compromises on taste or texture. The process requires patience as the mixture sets, but the result is worth every minute.

Perfect for satisfying sweet cravings or gifting to fellow licorice lovers. This recipe proves traditional flavors can adapt beautifully to plant-based diets.

Ingredients for Vegan Black Licorice

Nine plant-based ingredients create bold anise licorice with chewy texture and deep color.

The agar agar is non-negotiable—it’s the vegan gelatin that gives licorice its signature chew. Whole Foods or Natural Grocers carry it in the baking aisle. For star anise, Asian markets often have fresher stock than mainstream grocers. The anise extract must be pure (no alcohol-free versions), and McCormick makes a reliable one. Black food coloring can be tricky—Wilton’s gel gives the deepest hue without thinning the mixture.

No agar agar? Pectin won’t work here—it sets differently. Swap corn syrup for agave nectar at a 1:1 ratio, but expect a slightly different texture. Star anise can be replaced with 1/4 tsp ground anise seed if you’re in a pinch. Skip the black food coloring entirely if you prefer a natural look (it’ll be brownish). The coconut oil for greasing can be any neutral oil—avocado or vegetable work fine.

Store finished licorice in an airtight container with parchment between layers. Keeps at room temperature for 2 weeks, or freeze for 3 months. Dust with powdered sugar just before serving to prevent sticking. The mixture sets best in silicone molds (easy release).

Step-by-Step Instructions for Vegan Black Licorice

Master this plant-based candy with precise technique and professional-grade results every time.

Step 1: Infuse the Syrup with Star Anise

Combine the 1 cup Corn Syrup, 1.5 cups Granulated Sugar, and 0.5 cup Water in a medium saucepan. Add the 2 whole Star Anise Pods (lightly crushed) to release their aromatic oils. This infusion step is critical for developing the authentic licorice depth.

Bring the mixture to a boil over medium-high heat, stirring until the sugar completely dissolves. Reduce heat to medium-low and let it simmer for 5 minutes to extract maximum flavor from the star anise. The syrup should become fragrant with a warm, spiced aroma.

Step 2: Thicken and Color the Mixture

Remove the star anise pods with a slotted spoon. Stir in the 2 tsp Agar Agar Powder and 2 tbsp Cornstarch, whisking vigorously to prevent clumping. The agar agar serves as your vegan gelatin substitute, providing the signature chewy texture without animal products.

Add the 1 tsp Anise Extract and 1 tsp Black Food Coloring. The mixture should turn a deep, inky black—this is your visual cue that the coloring is fully incorporated. Continue cooking for 3-4 minutes until the syrup thickens to a honey-like consistency, stirring constantly to prevent scorching.

Step 3: Test and Adjust Consistency

To check for proper thickness, drop a small amount of the syrup into a glass of ice water. It should form a firm but pliable ball that flattens slightly when removed. If it’s too thin, cook for 1-2 additional minutes and retest.

This stage is crucial—the final texture of your candy depends on achieving the right viscosity. The syrup will thicken further as it cools, so err on the side of slightly thinner rather than too thick at this point.

Step 4: Set in Molds and Finish

Lightly grease your candy molds or a shallow dish with the 1 tbsp Coconut Oil. Pour the hot mixture into the molds, working quickly before it begins to set. Tap the molds gently on the counter to remove any air bubbles and ensure an even surface.

Allow the candy to cool at room temperature for 20 minutes, then refrigerate for 1 hour until completely firm. The agar agar will fully set during this time, giving you the characteristic chew. Once set, dust the finished pieces with 0.25 cup Powdered Sugar to prevent sticking and add a professional finish.

Creative Variations of This Recipe

Spiced Orange Twist

Add 1 tsp orange zest and ½ tsp ground cinnamon to the syrup during the star anise infusion. The citrus brightens the anise while cinnamon adds warmth. This variation reminds me of those Italian Christmas candies Nonna used to make. 🌟

Salted Licorice Style

Replace ¼ cup granulated sugar with ¼ cup powdered salted licorice (finely ground) and add ½ tsp sea salt. This Scandinavian-inspired version delivers that love-it-or-hate-it salty-sweet punch. I test this often in my tiny Boston kitchen.

Coffee-Infused Depth

Steep 1 tbsp instant espresso powder in the hot syrup for 3 minutes before straining. The coffee enhances the anise’s natural bitterness. Use Medaglia d’Oro—it’s what I grab at the Italian deli. Perfect for after-dinner nibbling.

Maple Syrup Swap

Replace ½ cup corn syrup with ½ cup pure maple syrup for a New England twist. The maple adds a subtle caramel note that pairs beautifully with anise. I’ve made this swap in a pinch when cooking in my triple-decker apartment.

Vanilla-Enhanced Version

Add ½ tsp pure vanilla extract with the anise extract. The vanilla rounds out the sharp edges of the licorice flavor. Use McCormick’s pure vanilla—it’s my go-to at the regular grocery store. Great for those new to licorice’s bold taste.

Chewy Texture Boost

Increase the agar agar powder to 2½ tsp for extra chew. Reduce the water to ⅓ cup to compensate. This creates a denser, more traditional licorice texture. I’ve tested this version multiple times to perfect the chew. 💪

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