🍬 Homemade Kool-Aid Licorice Ropes 🌈
✨ Ingredients
• 1 packet (0.13 oz / 3.7g) unsweetened Kool-Aid drink mix (any flavor)
• 2 cups (400g) granulated sugar
• ¼ cup (85g) light corn syrup
• 2 Tbsp (28g) unsalted butter
• 2 cups (480ml) water
• 2 cups (250g) all-purpose flour, plus extra for dusting
• ½ tsp baking soda
• ¼ tsp cream of tartar
📝 Instructions
PREP & PREHEAT
→ Line a large baking sheet with parchment paper. Set aside.
→ Preheat oven to 250°F (120°C). This low-and-slow bake ensures chewy, not crunchy, ropes.
COOK THE FRUIT SYRUP
→ In a medium saucepan, combine Kool-Aid powder, sugar, corn syrup, butter, and water.
→ Bring to a gentle boil over medium heat, stirring constantly.
→ Once boiling, reduce heat to low. Simmer uncovered for 5 minutes—do not stir. The mixture will reduce slightly and deepen in color.
MIX THE DOUGH BASE
→ While syrup simmers, whisk flour, baking soda, and cream of tartar together in a large heatproof bowl.
COMBINE & COOL
→ Carefully pour the hot syrup into the dry ingredients. Stir with a wooden spoon until a thick, shaggy dough forms.
→ Let cool for 10–15 minutes, or until safe to handle. The dough will be sticky but manageable.
KNEAD & SHAPE
→ Lightly flour a clean countertop. Turn out dough and knead for 3–5 minutes until smooth, elastic, and no longer sticky. Add flour sparingly (1 Tbsp at a time) if needed.
→ Divide dough into 4 equal portions. Roll each into a long rope (about ¼-inch thick). For uniform thickness, start from the center and roll outward.
→ Place ropes on prepared baking sheet, spacing 2 inches apart—they’ll spread slightly.
BAKE & SET
→ Bake for 45–60 minutes:
→ 45 minutes = softer, more pliable ropes
→ 60 minutes = firmer, classic licorice chew
→ Rotate pan halfway through for even baking.
COOL & STORE
→ Let ropes cool completely on the baking sheet (about 30 minutes). They’ll firm up as they cool.
→ Transfer to an airtight container. Store at room temperature for up to 1 week.
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