Step 1: Mix the Dry Ingredients

1. In a large mixing bowl, whisk together flour and salt. Set aside.

Step 2: Heat the Sugar Mixture

1. In a saucepan over medium heat, combine:
   • Cane sugar
   • Honey (or syrup)
   • Sweetened condensed milk
   • Butter (or coconut oil)
2. Stir occasionally and heat until the mixture reaches 240°F (softball stage).
3. To test without a thermometer, drop a small spoonful into cold water—it should form a soft, pliable ball.

Step 3: Combine Wet & Dry Ingredients

1. Remove the saucepan from heat.
2. Pour the hot syrup mixture over the dry flour mixture.
3. Stir quickly and thoroughly to combine.

Step 4: Add Flavor & Color

1. Stir in Kool-Aid powder and licorice extract.
2. If using beetroot juice, add now for extra color.

Step 5: Pour & Cool the Mixture

1. Line a baking dish with parchment paper and lightly grease it.
2. Pour the licorice mixture into the pan.
3. Let it cool at room temperature, then refrigerate for about 1 hour.

Step 6: Cut & Shape Licorice Ropes

1. Once chilled, turn the mixture onto wax paper.
2. Use a pizza cutter to slice into ⅓ to ½-inch wide strips.
3. Gently twist each strip to form classic licorice ropes.

Step 7: Dust & Store

1. Lightly dust with arrowroot powder or cornstarch to prevent sticking.
2. Store in an airtight container at room temperature or in the fridge.