Sriracha Lollipops (Azeka’s Da Red Lava Edition)

Ingredients

• 1 cup granulated sugar
  
• ½ cup light corn syrup
  
• ¼ cup water
  
• 2–3 tablespoons Azeka’s Da Red Lava Sriracha (adjust to your heat preference)
  
• ½ teaspoon pure vanilla extract (optional, for balance)
  
• Candy thermometer
  
• Lollipop sticks
  
• Silicone lollipop molds or lightly oiled parchment paper
  

Instructions

1. Prep Your Setup
   
   • Lay out lollipop sticks on your silicone molds or parchment-lined tray.
     
   • Have your Sriracha and vanilla extract ready. Once the sugar hits the right temperature, timing is quick.
     
2. Make the Sugar Base
   
   • In a heavy-bottomed saucepan, combine sugar, corn syrup, and water.
     
   • Heat over medium-high, stirring gently until the sugar dissolves.
     
   • Once clear, stop stirring and let the mixture boil until it reaches 300°F (hard crack stage) on a candy thermometer.
     
3. Add the Heat
   
   • Remove from heat immediately.
     
   • Stir in Azeka’s Da Red Lava Sriracha and vanilla extract (if using).
     
   • Be careful – the mixture will bubble and release some spicy steam!
     
4. Form the Lollipops
   
   • Working quickly, pour rounds of the hot mixture into the silicone molds.
     
   • Place a lollipop stick into each one, twisting slightly to coat.
     
   • Let cool and harden completely (about 30 minutes).
     
5. Wrap & Store
   
   • Once cooled, wrap individually in cellophane or parchment and store in an airtight container at room temperature for up to 2 weeks.
     

Flavor Tips

Want a smoky variation? Mix in a few drops of liquid smoke or use smoked sea salt on top before they set. For a sweet-heat twist, add 1 tablespoon of honey or brown sugar along with the corn syrup. To make tangy Sriracha lime lollipops, stir in ½ teaspoon lime zest at the end before pouring.