Licorice is made two different ways.

The Corn Starch Molding Process is the most common among smaller candy makers.    The Rope Extrusion Process uses lots of equipment and makes licorice in a long rope pattern.   That process is usually done by larger specialty candy companies.

The Corn Starch Molding Process

In this method a tray holding a long row of depressions are filled with corn starch.    The corn starch keeps the candy from sticking to the mold and it can easily be shaped into a form by pressing a shape into it.     For example, if you make gum drops the depressions would be a reverse mound or a depression in a tray. 

A precise mold comes down into each cavity.    The top mold is exactly aligned to make a depression in the corn starch and form the candy piece.    Next, a hot syrup mixture is poured in the molded cavity and allowed to cool.   Once the mold is set up the candy is dumped from the mold on to a stainless steel packaging table.  Finally the candy may be dusted with a coating, sanded with a topping, or sugar coated like a gum drop to give the candy the final appearance.

The above process is how a gum drop is made.   It is also the way a licorice molded piece is made.     The flavoring of the hot syrup contains the extract of the licorice plant and gives the candy a strong flavor.   The way the syrup is cooked determines whether the final candy will be tough, chewy, or soft.   

Candy corn is also made using the corn starch molding process.   The method is interesting.   With precise care the mold is filled with a hot syrup mixture colored yellow.   The syrup fills about 1/4 of the depth of the mold to make the bottom tip of the candy corn.    the molded piece is allowed to partially set.   Then the mold is filled with the orange colored hot syrup and allowed to partially set.   Finally the mold is topped off with the white colored syrup and the candy corn piece is allowed to cool and final candy piece gels together.    Lastly the candy corn molds are emptied of the finished candy corn pieces.

The Licorice Rope Extrusion Process

Larger companies making licorice use an entirely different method that requires large equipment.   First the hot syrup is boiled to a exact temperature.    Flavorings and colors are now added.    The hot syrup is slowly cooled until the mixture is much thicker than in the above process.   It forms a dough-like consistency.

The dough is placed in an extruder that would resemble the old fashioned meat grinder.   As the dough is forced out a plate with holes in it, the result is similar to spaghetti making - long ropes of the shape they are extruded.

In the case of rope licorice, the extruded rope shape is often a star shape, and the rope is sometimes twisted to give the licorice a more interesting form.