Dutch Salty Licorice Drops

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Drop is the Netherlands' signature chewy licorice candy, beloved for its bold aniseed flavor and sharp salty bite from ammonium chloride. This homemade version captures the classic zoute drop experience, with a soft, springy texture and an intensely savory finish that lingers on the palate.

Nutrition Facts

Per serving (estimated)

• 150 kcalCalories
• 0 gFat
• 0 gSaturated Fat
• 37 gCarbs
• 0 gFiber
• 32 gSugar
• 2 gProtein
• 390 mgSodium
• 40 mgPotassium
• 8 mgCalcium
• 0.3 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the candy base

• 200 g granulated sugar
• 100 ml glucose syrup (or light corn syrup)
• 60 ml water
• 3 tbsp licorice root powder (zoethout extract)
• 1 tsp aniseed oil
• 25 g powdered gelatin
• 4 tbsp cold water (for blooming gelatin)

For the salty finish

• 2 tsp salmiak salt (ammonium chloride)
• 1/2 tsp fine sea salt
• 1/4 tsp natural black food coloring (optional)
• 2 tsp cornstarch, for dusting

Directions

1. Line a small baking tray or silicone drop molds with parchment paper and lightly grease with neutral oil; place molds on a baking sheet for stability if using.
2. Bloom the gelatin by sprinkling 25 g of powdered gelatin over 4 tbsp cold water in a small bowl; let it sit for 5 minutes until spongy.
3. Combine the granulated sugar, glucose syrup, and 60 ml water in a heavy-bottomed saucepan. Heat over medium, stirring until the sugar dissolves, attach a candy thermometer, and stop stirring.
4. Bring the syrup to 145°C (hard crack stage), brushing down the sides with a wet pastry brush to prevent crystallization; this takes about 10 to 12 minutes.
5. Remove from heat and immediately whisk in the bloomed gelatin until fully dissolved. Add the licorice root powder, aniseed oil, optional black coloring, and fine sea salt, stirring quickly to incorporate.
6. Carefully stir in the salmiak salt; the mixture may bubble briefly and release a sharp ammonia aroma.
7. Working fast, drop teaspoons of the hot mixture onto the prepared parchment, spacing them about 3 cm apart, or pipe into silicone drop molds. If the mixture stiffens, return the pan to low heat for 30 seconds.
8. Let the drops cool undisturbed for 30 to 45 minutes until completely set and firm to the touch; do not move them while warm.
9. Dust the finished drops lightly with cornstarch to prevent sticking, then store in an airtight tin lined with parchment; flavor deepens after 24 hours of curing.
10. Serve in small handfuls as a traditional Dutch treat alongside coffee or jenever.

Cook’s Notes

• Salmiak salt (ammonium chloride) is the defining ingredient of Dutch zoute drop; do not substitute with regular salt alone. Source it from a Dutch import shop or candy supply retailer.
• Work quickly once the salmiak is added, as it can cause the syrup to firm up faster than expected; have your molds or tray ready before you start cooking.
• For a sweeter, less pungent version, reduce the salmiak to 1 tsp and skip the extra sea salt; this yields a gentler zoete drop suitable for children.
• A candy thermometer is essential here: under 145°C and the drops will be too soft; over it and they turn brittle rather than chewy.
• Storing the drops in an airtight tin for at least one day allows the aniseed and salmiak flavors to meld and intensify, producing a more authentic Dutch drop taste.

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