🍬 Kool-Aid Taffy Twists 🍋
Ingredients:
2½ cups granulated sugar
3 tablespoons cornstarch
1 cup light corn syrup
1⅓ cups water
2 tablespoons unsalted butter
½ teaspoon pure vanilla extract
2 packets (0.13 oz each) unsweetened Kool-Aid drink mix (any flavor—try cherry, lemon-lime, or tropical punch)
Instructions:
Prep the Pan
Line a 17x11-inch jelly roll pan (or large rimmed baking sheet) with parchment paper or a silicone mat. Lightly coat with nonstick cooking spray and set aside.
Combine Dry Ingredients
In a heavy-bottomed saucepan, whisk together sugar and cornstarch until no lumps remain. This prevents clumping during cooking.
Add Wet Ingredients
Pour in corn syrup, water, and butter. Stir gently to combine, then place over medium-high heat. Bring to a boil, stirring occasionally until the sugar dissolves completely.
Cook to Hard-Ball Stage
Once boiling, stop stirring and insert a candy thermometer. Continue cooking undisturbed until the mixture reaches 250°F (121°C)—the hard-ball stage. This typically takes 10–15 minutes.
Flavor & Color
Remove from heat immediately once the target temperature is reached. Quickly stir in vanilla extract and both packets of Kool-Aid powder until fully dissolved and vividly colored. For multiple flavors, divide the hot mixture between bowls and stir in different Kool-Aid varieties.
Pour & Cool
Carefully pour the mixture into the prepared pan. Let it cool undisturbed at room temperature for 20 minutes, or until firm enough to handle but still pliable.
Shape the Taffy
For classic taffy: Cut or tear into small pieces, then pull each one repeatedly until it lightens in color and becomes glossy and elastic.
For easy prep: Skip pulling—cut into 1-inch squares with a pizza cutter or sharp knife, then roll each into a log and twist the ends.
Wrap & Store
Cut small squares of parchment or wax paper and wrap each piece individually to prevent sticking. Store in an airtight container at room temperature for up to 2 weeks.
#fblifestyle