Homemade candy can seem like a pain, but these delicious lollipops are super easy to make and completely worth it. A shot of mezcal served with a slice of orange sprinkled with sal de gusano is a typical way you’ll find it served in Mexican bars. The smokey booze with fresh orange, salt, and a touch of spice is a perfect balance, and wonderful in a golden hued lollipop. For the second lollipop, I combined smokey chilies and sweet hibiscus for a deeper, richer flavor. These are the perfect lollipops to give out as party favors at your halloween party.

INGREDIENTS [Orange Mezcal Lollipops]:

2 1/2 cup sugar

1/4 cup corn syrup

1/3 cup water

1/3 orange juice

1 teaspoon orange zest

2 tablespoons mezcal

Sal de Gusano, for garnish

Cooking spray

Lollipop sticks

INGREDIENTS [Hibiscus Chili Tequila Lollipops]:

2 1/2 cup sugar

1/4 cup corn syrup

2/3 cup water

1/2 ounce dried hibiscus

1 ounce dried oaxacan chilies or guajillo chilies

2 tablespoons tequila

Chili Salt, for garnish

Cooking spray

Lollipop sticks

DIRECTIONS:

Spray your mold with cooking spray.

In a small saucepan, stir together ingredients, except for mezcal or tequila. Bring up to 302F. Add mezcal or tequila. For the hibiscus chili lollipops, strain the mixture. Pour into molds. Sprinkle with sal gusano or chili salt. Place a lollipop stick into the candy and rotate about ½ turn. Let them cool at room temperature for about 30 minutes, until hardened. Pop out of the molds and enjoy! Wrap in wax paper and keep in a cool, dry place indefinitely.