Sriracha Lollipops.

For the holidays, I bought my husband a package of sriracha-flavoured candy canes. He liked them. He likes sriracha on pretty much everything we eat, so it wasn’t much of a surprise – but he did comment that the flavour wasn’t very strong.  Then I saw this recipe.

I have never made candy before, but I’m trying very hard not to shy away from making new things – even if I have a pretty strong feeling that it won’t turn out or that it’ll be way harder than I expect.

As it happened, I needed my husband to help me make this recipe – specifically because I was freaking out a bit (unnecessarily) and because I felt like I didn’t have enough hands!

In the end, we learnt some valuable lessons – like “candy sets up pretty fast” and “don’t overfill the molds”. I wouldn’t package these up to give out to people as a gift because they’re a bit messy and wonky, but I would totally make them again and see if I could get them a bit more even next time. We did make a few that were just blobs of candy poured onto parchment paper with sticks added.

Also: sriracha candy is really, really good.  And nowhere near as challenging to make as I expected!

Blobs of candy + sticks!

Blobs of candy + sticks!



I followed this recipe – with only minimal changes. I’m printing the recipe below, with my slight changes (for my own records). If you want to make these, I recommend going to the original site and using those instructions instead.

Sriracha Lollipops!

Makes about 15-20


2 cups sugar
2/3 cup corn syrup
2/3 cup water
2 tablespoons sriracha sauce, divided
1/2  tsp. orange-coloured gel food colouring


  1. Grease a candy mold with cooking spray or cover a cookie sheet with parchment paper.
  2. Combine the sugar, corn syrup, and water in a small saucepan. Put a candy thermometer into the mixture.
  3. Bring the mixture to a boil over medium high heat. Heat without stirring until the bubbling mixture reaches 244°F.
  4. Drop one level tablespoon of sriracha sauce into the bubbling mixture– do not stir! When the mixture reaches the hard crack stage (302-310°F). Remove pan from heat.
  5. Stir in the remaining 1 tbsp. Sriracha sauce and food coloring. Be extra careful because the mixture will bubble and sputter with these additions.
  6. When the mixture has stopped bubbling, pour it into molds and let harden.  Alternately, spoon onto the parchment-covered tray and place a stick in the middle of the blob. Add more candy on top if you want!
  7. Wrap the cooled lollipops in cellophane or wax paper and store in an airtight container.


Candy sets up REALLY FAST. Work fast! After everything is done, soak the pot and utensils (and everything else in the kitchen) in really hot water. Scrub. Add more hot water. Scrub again. More hot water. Eventually it’ll all come clean.

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