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!
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee.
By permission of Scribner, a division of Simon & Schuster, Inc.