Sriracha Lollipops

Yield: 12-17 Lollipops                                                                     

Special equipment:
Candy thermometer
Lollipop Sticks
Lollipop molds

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 
  1. Lightly grease candy mold with cooking spray. 
  2. Stir together the sugar, corn syrup, and water in a small saucepan and insert a candy thermometer into the mixture.
  3. 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.
  4. Stir in the remaining 1 tbsp. Sriracha sauce and food coloring. Be extra careful because the mixture will bubble and sputter with these additions.
  5. When the mixture has stopped bubbling, pour it into molds and let harden. 
  6. Wrap the cooled lollipops in cellophane or wax paper and store in an airtight container.