These Christmas Twizzlers are available at Target and elsewhere (photo courtesy Candy Warehouse).  You can buy the artisan version from confectioners. These are sold on Etsy by Nicole’s Treats.  Wowsa: a kid’s fantasy Christmas Cake from Cake Whiz. Underneath: a chocolate cake with buttercream frosting.
December 16th is Chocolate-Covered Anything Day.
We love chocolate-covered apples-on-a-stick, bacon strips, berries, citrus peel, cookies, dried fruit (apricots and figs are our favorites [sorry, raisins]), graham crackers, gummies, ice cream pops, maraschino cherries, marshmallows, nuts, orange segments, popcorn, pretzels and potato chips. You can buy them or make them.
What we haven’t tried:
Chocolate-covered baby octopus, calamari, carrots, insects, Cheetos, corn dogs, edamame, garlic, jalapeños, jerky, kimchi and seaweed (from Korea), mashed potatoes (a Paula Deen recipe), onions, pickles, roses (real roses on their stems!), Slim Jims and wasabi peas.
One source even recommended dipping these latter items in chocolate fondue!
So today’s proposal, chocolate-covered licorice, should not sound far out. For licorice lovers, it’s quite a tasty variation.
While it’s the week before Christmas and we propose a red-and-green theme, you can use this easy recipe for any holiday where the licorice stick colors work (black, brown, green, orange, purple, red, yellow-green, etc. (Check out the colors at Candy Warehouse.)
CHOCOLATE-COVERED CHRISTMAS LICORICE
Twizzlers makes red, green and white twist (photo #1), which you can find at Target, Candy Warehouse and elsewhere.
RECIPE: CHOCOLATE COVERED LICORICE
(OR OTHER CONFECTION)
Red licorice sticks (soft, not stale)
White chocolate chips or chopped white chocolate bar
Green food color
Optional: red and green sprinkles, confetti or other decorations (we had gold and white dragées at hand)
1. CUT the licorice sticks in half. You can skip this step, but the half-sticks are easier to eat, and more size-appropriate when covered in chocolate.
2. MELT the white chocolate in the microwave. We used a pie plate, which makes it easy to dip the licorice.
3. TINT the white chocolate green. If you like, you can keep some of the batch white for drizzling over the green chocolate.
4. DIP the licorice and set on wax paper to dry.
TIP #1: We used sugar tongs. Ours have a serrated gripping edge.
TIP #2: If you plan to store the licorice for a few days or longer, cut the wax paper in sizes that fit into the container. Then, just lift the wax paper and pop the sheet(s) into the storage container.
5. DRIZZLE the optional white chocolate or add the sprinkles promptly, before the chocolate sets. If not using the same day…
6. STORE in an airtight containe. We used our Le Creuset red rectangular baking dish, which makes a beautiful presentation; but you can use any baking pan and plastic wrap. Store at room temperature.
WHY IS LICORICE PRONOUNCED LICORISH?
The Scots pronounce it “licoriss,” from the Old French “licoresse.” In England and the U.S., it is “licorish.” Here are two theories as to why:
The phoneme may have shifted from /s/ to /sh/, as happened with the words “pressure” and “sugar.”
A 1685 spelling of “licorish” in England leads to speculation is that this pronunciation originated in a regional dialect of English, which changed many final “s” sounds to “sh.”
The history of licorice.