Like an orangey fireball candy covered pepper filled with more orangey fireball candy on a stick!

Ingredients:

Hydrating the peppers:
3 shots of ginger ale
2 shots of water
pinch of salt
4 dried peppers (of your choice, I used 'Dried Red Chiles' the package said chile de arbol = arbol chile = red chile)
1 table spoon sugar

Making the candy:
8 table spoons of sugar
1 table spoon lemon juice
1/2 cup of water
1/2 teaspoon lemon zest

Inside the peppers:
2 shots of orange juice
6 table spoons of sugar

Tools Needed:
Large Pan
Large metal table spoon
measuring cup
skewers
metal bowl
plastic baggy
heavy can

Step 1: Hydrating the Peppers

Taking these ingredients

Hydrating the peppers:
3 shots of ginger ale
2 shots of water
pinch of salt
4 dried peppers
1 table spoon sugar

add them to the measuring cup and try to be gentle with the peppers they are brittle and need to become soft slowly.

This takes about 2 hours

After about 45 minutes use a can to gently hold the peppers under the liquid. This will allow any air trapped inside to be squished out and filled with the liquid. Leave the can in for 15 minutes and finish hydrating the peppers.

Step 2: Making the Candy

To start the candy process use the following ingredients:

Making the candy:
8 table spoons of sugar
1 table spoon lemon juice
1/2 cup of water
1/2 teaspoon lemon zest

Add all ingredients to a large pan over medium high heat.

Stir until sugar is dissolved.

Step 3: Pack the Peppers

To make sure the peppers are not only their spicy awesome selves. I pack them with:

Inside the peppers:
2 shots of orange juice
6 table spoons of sugar

Mixing this into a paste inside of a plastic bag. I use the bag to pipe the paste inside the peppers. Make sure to be gentle because the peppers are very soft.

This sugary orange goo will melt when the peppers are candied and will add to the flavor!!

Step 4: Candying the Peppers

The candy mixture should be bubbling and clear. Add the stuffed peppers to the syrupy mixture.

Turn off the heat and carefully skewer a pepper. Slowly spoon the hot syrup over the pepper.

As the syrup cools remove the peppers to a metal bowl and continue spooning the syrup onto the pepper.

As the syrup cools it will be harder to manage. You can heat it slightly and use the spoon to smooth it out.

After the pepper is adequately coated quickly place them in the freezer to set.

CHECK THEM EVERY MINUTE OR SO TO TURN THEM. THEY STILL ARE QUITE WARM!!