Sriracha Lollipops
Servings
12-17
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesA 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.
Ingredients
- Special Equipment
1 Candy Thermometer
12 Lollipop Sticks
12 Lollipop Molds
- Candy
2 Cups Sugar
2/3 Cup Corn Syrup
2/3 Cup Water
2 Tbsp Sriracha Sauce
1/4-1/2 Tsp Orange gel Food Coloring
Directions
- Lightly 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.
Recent Comments