Grease a silicone mold with a little bit of cooking spray or coconut oil. Wipe out any extra oil with a paper towel.
Combine the sugar, water and corn syrup in a small saucepan. Stir with a silicone spatula to combine, then heat over medium high heat.
Clip a candy thermometer to the side of the pan and insert the thermometer into the mixture, making sure it doesn’t touch the bottom of the pan.
Watch carefully until it registers at 300 degrees. Remove it from the heat immediately.
Mix the sriracha, whisky and cream of tartar (optional) together in a small bowl. Then pour into the heated mixture with a silicon spatula slowly—it will steam and bubble immediately.
Once it stops, pour the mixture into a glass measuring cup, then slowly pour the mixture into the compartments, filling them 3/4 full.
You have to work very quickly during this step, as the mixture starts to gum up really fast—the first of the 14 compartments I filled hardened very well, while the last two I poured did not.
Allow the candies to fully harden before removing from the mold. Dust with a little powdered sugar on top if you want. Store in an airtight container.
To get the stuck-on reside out of your pot and measuring cup, just soak them in hot water for 10-15 minutes, then wash as usual.