Sriracha Lollipops Written by ryannimilwich on March 25, 2020 in Dessert Jump to RecipePrint Recipe Print Sriracha Lollipops0 from 0 votesRecipe by sprinklebakes.comCourse: DessertCuisine: AmericanDifficulty: MediumServings12-17servingsPrep time10minutesCooking time20minutesTotal time30minutesA hard candy that strikes a nice balance between hot and sweet. It’s just hot enough to make your tongue tingle and has the recognizable flavor of the beloved rooster sauce.IngredientsSpecial Equipment1 Candy Thermometer12 Lollipop Sticks12 Lollipop MoldsCandy2 Cups Sugar2/3 Cup Corn Syrup2/3 Cup Water2 Tbsp Sriracha Sauce1/4-1/2 Tsp Orange gel Food ColoringDirectionsLightly grease candy mold with cooking spray. Stir together the sugar, corn syrup, and water in a small saucepan and insert a candy thermometer into the mixture. Bring the mixture to a boil over medium high heat. Continue to heat without stirring until the bubbling mixture reaches 244°F. Drop one level tbsp. Sriracha sauce into the bubbling mixture– do not stir! When the mixture reaches the hard crack stage (302-310°F). Remove pan from heat. Stir in the remaining 1 tbsp. Sriracha sauce and food coloring. Be extra careful because the mixture will bubble and sputter with these additions. When the mixture has stopped bubbling, pour it into molds and let harden. Wrap the cooled lollipops in cellophane or wax paper and store in an airtight container. Notes Your candy can take on a burned flavor if it is heated beyond the hard crack stage 310°F. You can remove the liquid candy from the heat once your thermometer registers 300 degrees F., allow the temperature to rise on its own for the last 10 degrees.