🍬 Kool-Aid Popping Candy Licorice 🎆
✨ Ingredients:
• 200g pure cane sugar (for cleaner flavor)
• 120ml golden syrup (a richer alternative to corn syrup)
• 120ml filtered water
• 1 single-serve powdered drink sachet (choose bold flavors like cherry blast or tropical punch)
• ½ tsp food-grade citric acid (for tangy zing)
• ¼ tsp bicarbonate of soda (activated for gentle fizz expansion)
• 80g popping candy (finely crushed for even coating)
• 12 strands of soft-textured licorice ropes (approx. 15cm each; any hue you fancy)
🔧 Instructions:
Prep Your Stage
Line a baking sheet with silicone mat or lightly oiled parchment. Arrange licorice ropes spaced apart — they’ll need room for coating and sprinkles.
Craft the Glaze
In a heavy-bottomed pot, whisk sugar, golden syrup, and water until combined. Heat over medium without stirring until dissolved. Insert a digital thermometer. Cook undisturbed to 150°C (300°F) — the “hard crack” zone. Watch closely; sugar burns fast.
Infuse & Activate
Off heat, swiftly whisk in drink powder and citric acid. Then, gently fold in bicarbonate of soda — expect a brief, foamy rise. Work fast; the mixture cools and thickens quickly.
Glaze the Ropes
Using heatproof tongs or forks, dip each licorice rope halfway into the syrup, letting excess drip off. Alternatively, use a ladle to artfully drizzle ribbons of glaze over the ropes for a rustic look.
Fizz It Up
While glaze is still tacky, roll or sprinkle crushed popping candy over the coated sections. Press lightly so crystals adhere without crushing.
Cure & Crunch
Let rest undisturbed for 45–60 minutes at room temperature until glaze is glassy and firm. Store in airtight containers with parchment between layers. Best enjoyed within 3 days for maximum pop!
#fblifestyle