Project description:
Ingredients
- 1 cup sugar
- 1/4 cup Water
- 1/8 cup corn syrup
- 1 tbsp Sriracha Hot Chili Sauce
- 1 tbsp whisky
- 1/2 tsp cream of tartar optional - it will give the candies a glassier appearance
- cooking spray for the mold
Servings: 1x1 inch candies
Instructions
- Grease a silicone mold with a little bit of cooking spray or coconut oil. Wipe out any extra oil with a paper towel.
- Combine the sugar, water and corn syrup in a small saucepan. Stir with a silicone spatula to combine, then heat over medium high heat.
- Clip a candy thermometer to the side of the pan and insert the thermometer into the mixture, making sure it doesn’t touch the bottom of the pan.
- Watch carefully until it registers at 300 degrees. Remove it from the heat immediately.
- Mix the sriracha, whisky and cream of tartar (optional) together in a small bowl. Then pour into the heated mixture with a silicon spatula slowly—it will steam and bubble immediately.
- Once it stops, pour the mixture into a glass measuring cup, then slowly pour the mixture into the compartments, filling them 3/4 full.
- You have to work very quickly during this step, as the mixture starts to gum up really fast—the first of the 14 compartments I filled hardened very well, while the last two I poured did not.
- Allow the candies to fully harden before removing from the mold. Dust with a little powdered sugar on top if you want. Store in an airtight container.
- To get the stuck-on reside out of your pot and measuring cup, just soak them in hot water for 10-15 minutes, then wash as usual.
Recipe Notes
Source Link: Feastie.com