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Loading...Salmiakki is Finland's beloved salty licorice candy, distinguished by the sharp tang of ammonium chloride (salmiak salt) balanced against aniseed and sweet sugar. Making it at home lets you dial the intensity from mild to the bold, tongue-tingling strength Finns call 'strong salmiakki'. The candy is traditionally cut into small dark chunks and eaten one piece at a time with coffee.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings40
Yield40 small pieces
Nutrition Facts
Per serving (estimated)
- 38 kcalCalories
- 0 gFat
- 0 gSaturated Fat
- 10 gCarbs
- 0 gFiber
- 8 gSugar
- 0 gProtein
- 5 mgSodium
- 2 mgPotassium
- 1 mgCalcium
- 0 mgIron
- 0 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the candy base
- 200 g granulated sugar
- 100 g glucose syrup
- 60 ml water
- 1 tsp black food coloring gel (optional)
For the salt and flavor
- 15 g food-grade ammonium chloride (salmiak salt)
- 1 tsp licorice extract or anise oil
- 1 tsp neutral vegetable oil, for greasing
Directions
- Lightly grease a small silicone mold, a mini-muffin tin, or a baking sheet lined with parchment and oiled with the vegetable oil; set aside.
- In a heavy-bottomed saucepan, combine the sugar, glucose syrup, and water over medium heat, stirring only until the sugar dissolves, then leave undisturbed.
- Clip a candy thermometer to the pan and bring the syrup to the hard crack stage, 150 °C (300 °F), without stirring.
- Remove from heat, wait 30 seconds, then stir in the black food coloring gel until evenly dark.
- Let the syrup cool in the pan for 2–3 minutes until it thickens slightly and becomes workable, then quickly stir in the ammonium chloride and licorice extract or anise oil.
- Pour the hot mixture into the prepared molds, or scrape onto the oiled baking sheet and press or roll to about 1 cm (½ inch) thickness while still pliable.
- Score with a knife into small 2 cm squares while still warm, or use small candy cutters; let cool completely until hard and brittle.
- Break apart along the score lines and store in an airtight tin with a silica packet to keep moisture out.
Cook’s Notes
- Always use food-grade ammonium chloride, which can be ordered online or found at Finnish or Scandinavian specialty shops; do not substitute with industrial or non-food-grade salt.
- Work fast once the syrup reaches temperature — the candy hardens quickly and becomes unworkable within minutes off the heat.
- For a milder, kid-friendly version, reduce the ammonium chloride to 8 g; for the intensely sharp Finnish original, push it to 20 g.
- A drop of anise oil works in place of licorice extract and gives a cleaner, brighter finish that many Finns prefer.
- Wear an apron and keep children back — the sugar syrup reaches 150 °C and can cause severe burns if it splashes.
