Sriracha Lollipops
Course: DessertCuisine: AmericanDifficulty: MediumServings
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.
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