For the Love of Spice: Whisky-Sriracha Candies
For the Love of Spice: Whisky-Sriracha Candies

“There’s nothing as cosy as a piece of candy and a book”, said a certain Ms. Betty MacDonald. Truer words than that have seldom been spoken. Who doesn’t love candies? Homemade delights, bursting with sugar in their glossy wraps is pure joy! Our parents may have chided us every time we made a grab for candies. However, candies have remained an eternal  favourite for everyone at all ages. Here’s a quirky candy recipe to add some colour, nostalgia, and booze for that  inner child in you.

Ingredients

  • 1 cup sugar
  • 1/4th cup water
  • 1/8th cup corn syrup
  • 1 tablespoon of Sriracha sauce
  • 1 tablespoon whisky
  • Cooking spray/Oil for greasing
Show More

The Process

In  a heavy-bottomed saucepan, cook the water, sugar, and corn syrup over medium heat. Insert a candy thermometer, taking care that it doesn’t touch the bottom of the pan. As soon as the syrup mixture reaches 180°, remove from heat and set aside. In a separate bowl, whisk together the Sriracha sauce with any whisky of your choice. Jameson’s Irish whisky, with its rich honey-laced palate, marked with hints of spice, and citrus, complements the hot sauce. You may add a pinch of cream of tartar to this, for an attractive sheen to the finished candies. Slowly pour the whisky-Sriracha sauce mixture to the sugar syrup. Take utmost care as the  concoction will splutter. Fold in with a silicon/wooden spatula. Carefully spoon it into the greased silicon candy molds. Fill them only up to 3/4th of their volume and tap to remove the air bubbles.

Set aside, and let the candies harden up completely before demolding them. Dust with a little bit of castor sugar and voila! Your childhood favourite candies with a twist are ready to be gobbled!

Stuffed Quail with Marmalade, Whisky and Bacon
Maple Nut Tart with Chocolate Whisky Mousse
Whiskey in the Crockpot: Slow Cooker Mississippi Ribs