translucent, and traditionally flavored with
essence of rose.
Licorice Licorice is usually made with wheat
flour and molasses, around 30% and 60% of
the mix respectively, with licorice extract
around 5%; it’s dense and opaque, like its
flavor. The licorice is often complemented
with anise, and in Scandinavian countries
there’s a curious pairing of licorice with
ammonia — in foods, an aroma usually
encountered only in overripe cheeses!
Jelly Beans and Gummy Candies These
favorites are made with approximately equal
weights of sucrose and corn syrup and a
mixture of gelatin and pectin. The gelatin may
be between 5 and 15% of the candy weight,
and by itself produces an increasingly elastic,
even rubbery texture; pectin at around 1%
introduces a complex microstructure into the
candy, gives a shorter, more crumbly texture
and also causes candy tastes and aromas to