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Ingredients
- 10 x Jalapenos, with seeds, approx.
- 1/4 c. Water
- 1 1/3 c. White sugar
- 3/4 c. White corn syrup
Directions
- 1.If using lollipop molds, prepare according to manufacturer's instructions. Otherwise, lightly spray a pan (I used an 8 x 8, a cake pan would do as well) and 2 plates with cooking spray.
- 2. Slice jalapenos (with seeds) and blend with water in a blender till liquified. DON'Tablespoons EVEN THINK OF INHALING. Measure 1/2 c. of liquid, with solids. Throw away the remainder.
- 3.Combine chilie liquid with remaining ingredients in a pot and boil till the mix reaches hard crack stage. You will need to stir to keep it from boiling over or possibly burning. Do not let it burn!
- 4.If using lollipop molds, fill according to instructions.
- 5.If you're doing this by hand, the procedure becomes considerably more interesting at this point. The object of this exercise is to take liquid which has a temperature of over 300 F and turn it into cooled lozenges without incurring third degree burns. After trial and painful error, my preferred method was to pour the molten liquid into the prepared pan.
- Working from the edges, I'd allow the candy to cold till manageable but still quite warm. I used a large spoon to spoon drops of liquid onto the prepared plate; you can do about 3-4 of these at a time. As the drops cold to a bearable, but still malleable temperature, stretch each into a tube 1/2 to 3/4 inch in diameter. Cut or possibly tear off and form the tubes into lozenges. Drop the lozenges onto a prepared plate to cold completely. Roll the cooled candy in powdered sugar and store in an air-tight container.
- If your climate isn't very humid, these will keep indefinitely.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 710g | |
| Calories 1794 | |
| Calories from Fat 11 | 1% |
| Total Fat 1.31g | 2% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 162mg | 7% |
| Potassium 285mg | 8% |
| Total Carbs 470.61g | 125% |
| Dietary Fiber 3.6g | 12% |
| Sugars 339.35g | 226% |
| Protein 1.74g | 3% |
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