Think about it: a rich, bittersweet shell of chocolate hides a wafer-thin shell of sugar. At the first bite, a rich "snap" rewards your efforts, which is soon followed by the warming flush of a small sip of liquor. The flavors mingle, interact, explode!
But wait... You just realized, you can't get your favorite flavor of alcohol in a candy, can you? Sure, if all you want is whiskey, rum or cognac. But we here on Instructables are connoisseurs of the exotic and unusual.
Where's the cobra whiskey candy? Can we put grapefruit liquor to work? What about skittles or bacon vodka?
"Oh," you may be saying to yourself, "if only we could make these candies at home, the happy drunken sky would be the limit!"
Well, I'm here to tell you that your heartbreaking search is at an end - you can make these confections yourself... and it's easier than you think.
Step 1: Sweet, Sweet Science
First, sugar and water are heated together to a set temperature in order to produce a near-saturated sugar solution. That means that the water has dissolved the maximum quantity of sugar possible - the addition of more sugar will cause the formation of crystals.
Second, warm liquor of the chef's choice is added to bring the solution slightly above the saturation point.
Third, the solution is gently transferred to pre-prepared cavities in a bed of pre-dried cornstarch. The starch provides seeding points for the now supersaturated sugar solution. If the concentration of sugar in the candies is right, a thin shell of sugar will grow around the liquid centers. When the interior solution has been sufficiently depleted of sugar, the growth of the shell will stop.
The candies can be consumed as they are, or dipped in chocolate to provide a nice finishing touch.
I recommend starting this procedure in the morning on a Saturday. This way, the starch can be dried in the morning, the sugar syrup can be prepared around lunchtime, and the candies will be ready to eat by Sunday morning.