It began as I ate the last of my Licorice All Sorts, those cubes about as big as the top joint of my small finger made from layers of thin black licorice and differently coloured thin fondant – mine were white, lemon, and strawberry. I’ve eaten them since I was in fourth class in primary school and bought a dozen in a threepenny bag from the tuckshop to be shared with my classmate friends, in return getting a jelly snake or frog. I’ve eaten them since then sporadically, never wondering how they were made. This time, however, they piqued the food writer in me, or rather the licorice in them did. I set out to see if I could find mention and even a recipe for All Sorts.
