We want caaannnddddyyyy. But cracking open a bag of the store bought stuff doesn’t seem fitting for a bitchin’ #TuesdayBoozeday. So why not wake up your taste buds with some Whisky Sriarcha Candy!? What do you have to lose – other than a few tastebuds?
1 cup sugar
1/4 cup water
1/8 cup honey
1 tbsp sriracha or your favourite hot sauce
1 tbsp whisky
Directions: I highly recommend you use a silicone mold for this, bonus points for skull shaped. Grease it well, with either spray, butter or oil.
In a small saucepan, combine and cook the sugar, water and honey at medium heat. Stir frequently with a silicone spatula and use a candy thermometer to watch the temperature, heating until it hits 300.
Remove from heat and mix in hot sauce and whisky. It should steam and bubble immediately, don’t be afraid. Once it’s calm again, pour the mixture in to your mold. It’s a good idea to pour the mix in to something with a good spout for pouring so you don’t make a big mess! Be sure to work quickly before they begin hardening, filling the molds about 3/4 full.
Allow your concoction to harden full before trying to remove them. Patience is hard but we guaranteed it will be worth it. Then, enjoy! They should be stored in an air tight container – you know, if there are leftovers.
We love when sweet meets spicy! Just be sure to warn nibblers. Or you know, don’t. Could be fun to watch people pucker up too.
By: Eva Severed
Big thanks for the inspiration and photo from Olives For Dinner