Sriracha Lollipops

Sriracha Lollipops

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Recipe by Course: DessertCuisine: AmericanDifficulty: Medium


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A 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.


  • 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


  • 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.


  • 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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