Thursday, February 14, 2013

Sriracha Whiskey Candy.... What Valentine's Day should be

I can’t think of a more ridiculous holiday outside of Valentine’s Day. Do we really need a reminder to tell the people in our lives that we love them?

Nope. Let’s just call this what it is:  an excuse to make your significant other feel totally obligated to spend money on you, or an excuse to go out & bitch with your friends about how tough it is to be single. The solution in both of these cases always includes alcohol.

This recipe to me includes everything that Valentine’s Day should be (or really, any day of the year for that matter): something a little bit spicy, a little bit sweet, and always a little bit drunk.

The next time you are looking to spice things up with your sweetie, give these a whirl (in the kitchen… not the bedroom. Get your mind out of the gutter! Or don’t… the gutter can be fun).

Happy Valentine’s Day, lovers!

1 cup granulated sugar
1/8 cup corn starch
2/3 cup water
1 tbsp sriracha hot sauce
2 tbsp whiskey

In a large heavy bottom saucepan, bring the sugar, corn syrup, and water to a slow boil on medium heat. Insert your candy thermometer into the pan. Let the sugar caramelize up to 300. This will take quite a few minutes. Stir occasionally with a large spoon (wear an oven-mit, hot sugar is NOT to be messed with! It will seriously burn right through your skin should it splatter). As you wait, grease your mini cupcake tin with nonstick spray (or any small candy molds you may want to use for this is just fine).

Once the thermometer reads 300, turn off the heat. Stir in the sriracha and whiskey one tablespoon at a time; be VERY careful as it will boil immediately. Wear the oven-mit as stirring and stand back. Stir everything until bubbles disappear and it becomes a smooth caramel. Pour the caramel into the prepared mini tins or molds and set in the refrigerator for 5-10 minutes. Once the caramel has cooled down and set a little, remove them from the refrigerator and using a small knife, remove each candy and place onto wax paper. While the candy is still a little malleable, insert toothpicks or small lollipop sticks halfway into the center. Leave out to harden, or in the refrigerator overnight. Wrap in wax paper or cling wrap, and enjoy!

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