Homemade Kool-Aid Taffy
Ingredients
2 ½ cups granulated white sugar
3 tablespoons cornstarch
1 cup light corn syrup
1 ⅓ cups water
2 tablespoons unsalted butter
½ teaspoon pure vanilla extract
2 envelopes (about 0.14 ounces each) unsweetened Kool-Aid powdered drink mix
Instructions
1. Prepare Your Workspace and Pan:
Line a 17×11-inch jelly roll pan (or a large rimmed baking sheet) with parchment paper. Lightly grease the paper with non-stick cooking spray to prevent sticking. Set this pan aside.
2. Combine Sugar and Cornstarch:
In a large, heavy-bottomed saucepan, place the granulated sugar and cornstarch. Whisk them together thoroughly until the cornstarch is completely incorporated and there are no lumps.
3. Begin Cooking the Syrup:
Add the light corn syrup, water, and butter to the saucepan with the sugar mixture. Place the pan over medium-high heat and stir gently with a heatproof spatula or wooden spoon until the butter is melted and the mixture is combined.
4. Boil to the Target Temperature:
Continue cooking the mixture, stirring occasionally, until it comes to a full, rolling boil. Once the mixture is boiling, stop stirring completely. Attach a candy thermometer to the side of the pan and continue cooking until the syrup reaches 250°F (121°C), which is the « hard-ball » stage in candy making. This is a crucial step for the final chewy texture.
5. Remove from Heat and Add Flavor:
As soon as the syrup reaches 250°F, remove the saucepan from the heat immediately. Carefully stir in the vanilla extract and the powdered drink mix (or mixes). The mixture will bubble and release steam; stir until the powder is fully dissolved and the color is uniform. If you are using two different flavors, you can divide the mixture into separate bowls at this point.
6. Pour and Cool:
Pour the hot, colored syrup onto your prepared jelly roll pan. If you divided the mixture, pour each flavor onto its own section of the pan. Use a spatula to spread it into an even layer. Allow the taffy to cool for about 20 minutes, or until it is cool enough to handle but still pliable.
7. Pull the Taffy (Optional):
For the classic light, airy taffy texture, you must pull it. With lightly buttered or greased hands, gather the cooled taffy and begin pulling it into a long rope, folding it back onto itself, and pulling again. Continue this pulling and folding process until the taffy lightens in color and becomes more opaque. This can take 5-10 minutes and is a great arm workout.
8. Shape and Cut:
If you have pulled the taffy, roll it into a long rope and use greased kitchen shears to cut it into bite-sized pieces. If you choose to skip the pulling process (for a denser, fruit-chew-like candy), simply use a greased pizza cutter or knife to slice the cooled, flat taffy into small squares.
9. Wrap and Store:
Cut small squares of parchment paper and wrap each piece of taffy individually. Store the wrapped taffy in an airtight container at room temperature.
