Yield: 12-17 Lollipops
2 cups sugar
2/3 cup corn syrup
2/3 cup water
2 tablespoons Sriracha sauce, divided
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!
|first addition of sriracha sauce|
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.
Use a small saucepan or the mixture won't reach the bulb of the candy thermometer and you will end up with burnt sugar on the bottom of a saucepan - not fun and definitely not good eats.
|getting a dusting of superfine sugar|
Did not use orange food color - or any food color for that matter - think they look fine.
Rolled in superfine sugar before wrapping