This simple candy's bright fruity flavor and effervescent feel on your tongue is a surprisingly perfect pairing for the cold sweetness of a scoop of vanilla. Pastry chef Tracy Obolsky taught us the recipe when she came by our test kitchen; the flavor is easy to customize by switching out any variety of powdered Kool-Aid or powdered, fruit-flavored gelatin. Citric acid is often sold as lemon salt in grocery stores; if you can't find it, it can be omitted.
What You Will Need
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Ingredients
- 1 cup plus 3 Tbsp. sugar
- 2 tbsp. light corn syrup
- 1 1⁄2 tsp. baking soda
- 3⁄4 tsp. cherry-flavored Kool-Aid or other drink mix
- 1⁄2 tsp. powdered citric acid
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Instructions
Step 1
Line a baking sheet with a Silpat or a sheet of foil. In a small saucepan, combine the sugar with the corn syrup, and 2 1⁄2 tablespoons water. Attach a candy thermometer to the side of the pan, and bring to a boil over medium heat. Cook the syrup, without stirring, until the thermometer reads 300°, 8 to 10 minutes.
Step 2
Remove the pan from the heat and carefully stir in the baking soda, Kool-Aid, and citric acid. Quickly pour the syrup onto the prepared baking sheet in one move, then let stand to cool completely. Smash the candy into bite-size pieces, and store in an airtight container for up to 2 weeks
- Line a baking sheet with a Silpat or a sheet of foil. In a small saucepan, combine the sugar with the corn syrup, and 2 1⁄2 tablespoons water. Attach a candy thermometer to the side of the pan, and bring to a boil over medium heat. Cook the syrup, without stirring, until the thermometer reads 300°, 8 to 10 minutes.
- Remove the pan from the heat and carefully stir in the baking soda, Kool-Aid, and citric acid. Quickly pour the syrup onto the prepared baking sheet in one move, then let stand to cool completely. Smash the candy into bite-size pieces, and store in an airtight container for up to 2 weeks
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