Sriracha Candies

Directions

1. Combine sugar,corn syrup and water in a sucepan.Stir while bringing to a boil.
2. Cover the sauce pan and boil for 3-4 mins >remove the cover and insert a candy thermometer and cook without stirring until the temparature reaches 115C.Add half the sauce .Be careful as it will sputter and do not stir.
3. Continue to cook till it reaches 154C.Remove from heat and shock the saucepan in cold water for 20 seconds to prevent carry over cooking.
4. Allow the cooked sugar to sit undisturbed for 5 mins to cool and for bubbles subside.
5. Gently mix the remainig sauce and gel color.
6. Free form
7. Pour the cooled candy onto piece of oiled aluminium foil or silicon sheet. Pour disks of the desired size and push a loliipop stick before it hardens.
8. Molded form
9. Pour the candy in moulds and allow it to cool before storing in air tight containers.