You’ve had the thin, wax-coated strings that pass for candy at the movie theater. You know the ones. They’re basically rubber flavored with artificial chemicals. But then, maybe you stumbled across a heavy, matte-finish bag of australian style gourmet black licorice and realized everything you knew about snack time was a lie.
It's different. It's soft.
Most people think they hate black licorice because they’ve only ever tried the mass-produced stuff that tastes like a tire fire. But the Australian variety? That’s a whole different animal. It’s dense and chewy, but it doesn't stick to your teeth like a death trap. It’s got this weirdly satisfying "bite" to it that feels more like food and less like a chemistry experiment.
What’s the Big Deal With the Australian Method?
The secret is the cook. Most American licorice is extruded—pushed through a machine at high speeds. It’s efficient, sure, but it kills the texture. Australian style gourmet black licorice is generally slow-cooked. We’re talking about a process that focuses on the starch gelatinization. That sounds fancy, but basically, it just means they let the ingredients hang out together long enough to create a soft, uniform consistency that stays moist even after you open the bag.
Kinda cool, right?
The ingredients list is surprisingly short, too. You’ve got wheat flour, sugar, and molasses as the backbone. But the real star is the licorice extract (Glycyrrhiza glabra). Real Australian brands like Darrell Lea or Wiley Wallaby—though Wiley is US-based, they use the "Down Under" method—rely on a higher moisture content. This is why when you squeeze a piece of the good stuff, it gives. It doesn't snap. If your licorice snaps, throw it away. You deserve better.
Molasses vs. Corn Syrup
One thing you’ll notice immediately when eating high-end Australian licorice is the depth of flavor. It’s not just "sweet." It’s earthy. That’s because these recipes lean heavily on molasses. Molasses brings a bitterness that balances out the sugar, creating a profile that’s more "sophisticated adult snack" and less "sugar rush for a six-year-old."
Some manufacturers try to cut corners with high fructose corn syrup. You can taste the difference immediately. It’s thinner. It’s shrill. True gourmet batches stick to the old-school sweeteners.
Is Australian Style Gourmet Black Licorice Actually Healthy?
Let’s be real: it’s candy.
But it’s also medicinal candy, historically speaking. The Glycyrrhizin found in the licorice root has been used for centuries to treat everything from heartburn to coughs. Does that mean you should eat a pound of it to cure a cold? Probably not. In fact, if you have high blood pressure, you actually have to be careful. The FDA has actually issued warnings that eating too much real black licorice can drop your potassium levels.
Everything in moderation. Even the delicious stuff.
Most Australian brands are also surprisingly low in fat. Since the texture comes from the wheat flour and the cooking process rather than oils or shortenings, it’s a "cleaner" treat than a chocolate bar. Plus, it’s almost always vegan. Most gummy candies use gelatin (which is made from animal bones—gross), but Australian licorice uses starch as the binder. So, your vegan friends can actually enjoy the movie with you.
🔗 Read more: No Shampoo Shampoo: Why Your Hair Honestly Might Be Better Off Without the Suds
Why Does It Look Like a Pipe?
If you look at a piece of australian style gourmet black licorice, you’ll notice it’s usually a thick, short cylinder with a hole or a specific "ribbed" texture on the outside. This isn't just for aesthetics. The surface area matters. Those ridges hold the flavor on your tongue longer, and the thickness ensures you have to actually chew it, releasing the molasses and anise notes slowly.
Honestly, the "log" shape is iconic.
It’s about the "mouthfeel." That’s a term food scientists love to throw around, but for us regular people, it just means it feels good to eat. It’s substantial. You eat two or three pieces and you actually feel like you’ve had a snack. Try doing that with a bag of thin red vines; you’ll look down and the whole bag is gone and you’re still hungry.
The Anise Debate
We have to talk about the smell. That polarizing, love-it-or-hate-it aroma comes from anise oil. In the best Australian gourmet batches, they use a blend of real licorice root extract and star anise.
- Licorice Root: Earthy, sweet, slightly bitter.
- Anise Oil: Pungent, spicy, reminiscent of fennel.
The balance has to be perfect. Too much anise and it tastes like medicine. Too little and it’s just sweet dough. The Aussies have spent decades perfecting this ratio. It’s why brands like Kookaburra or Darrell Lea have such a cult following. They don’t mess with the formula.
How to Spot the Fakes
Since "Australian Style" became a buzzword in the snack aisle, a lot of companies are slapping that label on subpar products. If you want the real experience, you have to look at the details.
- Check the first ingredient. If it’s corn syrup, put it back. You want to see sugar, molasses, or wheat flour at the top.
- The "Squish" Test. Through the bag, give a piece a gentle pinch. It should feel like a firm marshmallow, not a piece of plastic.
- The Color. Real gourmet licorice isn't always jet black. Sometimes it has a slightly brown, mahogany tint because of the high molasses content. If it looks like shiny black plastic, it’s probably loaded with artificial dyes like Red 40 or Blue 1.
The Cultural Impact of the "Black Gold"
In Australia, licorice isn't just a niche snack. It’s a staple. Darrell Lea, one of the most famous producers, started in 1927 in Sydney. They used to sell it in paper bags under the arches of the Sydney Harbour Bridge. It’s woven into the fabric of the country.
💡 You might also like: Show World West Babylon: What Most People Get Wrong About Long Island’s Adult Retail Scene
When it finally made its way to the United States and Europe in a big way during the early 2000s, it disrupted the whole candy industry. Suddenly, people realized that licorice didn't have to be a punishment. It could be a luxury. It’s now common to find "gourmet" versions infused with sea salt, chili, or even chocolate coatings—though purists will tell you the plain black log is the only way to go.
A Note on Storage
Because of the high moisture content that makes it so soft, Australian licorice can go stale faster than the cheap stuff.
Don't leave the bag open.
If it gets hard, it loses its magic. Some people swear by putting a slice of bread in the container to keep it soft, but honestly, just eat it. It shouldn't last long enough to get hard anyway.
Actionable Tips for the Licorice Lover
If you’re ready to move past the grocery store checkout line and into the world of actual gourmet treats, here is how you do it right.
- Seek out the "Small Batch" labels. Brands that produce in smaller quantities usually have better quality control over the "cook," ensuring that signature soft texture.
- Pair it with coffee. The bitterness of a dark roast coffee perfectly complements the earthy sweetness of the molasses and licorice root. It’s a game-changer.
- Read the label for "Extract." Ensure the bag actually contains Glycyrrhiza glabra. If it only says "artificial flavors," you’re just eating flavored sugar paste.
- Try the "Red" version last. While red licorice isn't technically licorice (it doesn't have the root extract), the Australian style of red (strawberry or raspberry) is still superior in texture. But start with the black. It’s the original for a reason.
Go find a bag of authentic Australian style gourmet black licorice and see for yourself. Just watch out—once you go soft and chewy, you can never go back to the waxy strings again. It’s a one-way street. Enjoy the chew.