Kool-Aid Taffy

Today was a total Girls Day! Unfortunately a few of the sisters weren't able to make it, but it was still very enjoyable. Amongst the activities today was taffy pulling. The little girls decided on grape flavor, but we were discussing later that it would be awesome to try a strawberry or fruit punch flavor and twist it with a lemonade taffy. So many options! Although taffy seems a little tricky, as long as you have a candy thermometer and follow the directions, you shouldn't have too much trouble. If it doesn't work the first time, don't give up. It's worth it! 

Before beginning, grease a large pan with butter. (We used 2 9x13 glass pans.)

In a med-large pot, mix sugar and cornstarch well. Add corn syrup, water, butter, and salt and stir well.

Slowly heat until butter is melted.

Turn to medium heat and bring to a boil while stirring occasionally. 

Once it's boiling, stop stirring and place your candy thermometer in position.

Let boil, without stirring, until mixture reaches 250 degrees. (Make sure it's exactly 250 degrees. If it's below, it won't set and if it's higher, it will get too hard.)

 Once it reaches 250 degrees, remove from heat and carefully, but thoroughly, stir in vanilla and Kool-Aid.

Pour into prepared pans and let cool slightly.

You only want to let it rest until it's cool enough to handle. Try not to let it sit more than 15 minutes.

With your hands slightly buttered, lift taffy out of pan and begin pulling. 

 Stretch and pull until taffy until it's smooth and elastic, about 15 minutes. The color will turn to a much lighter shade than what you began with.

 When ready, pull into a long rope and cut into bite sized pieces with a buttered knife.

 Using small squares of waxed paper, roll up the taffy and twist the ends.

Store in an airtight container.

*Recipe is an adaptation from Cook'n

Ingredients

2 1/2 c. sugar

3 Tbsp. cornstarch

1 c. light corn syrup

1 1/3 c. water, room temperature

2 Tbsp. butter, softened 

1 tsp. salt

3 packets (6g each) unsweetend drink mix {like Kool-Aid}

1/2 tsp. vanilla

Directions

Before beginning, grease a large pan with butter. (We used 2 9x13 glass pans.)

In a med-large pot, mix sugar and cornstarch well. Add corn syrup, water, butter, and salt and stir well.

Slowly heat until butter is melted.

Turn to medium heat and bring to a boil while stirring occasionally. 

Once it's boiling, stop stirring and place your candy thermometer in position.

Let boil, without stirring, until mixture reaches 250 degrees. (Make sure it's exactly 250 degrees. If it's below, it won't set and if it's higher, it will get too hard.)

Once it reaches 250 degrees, remove from heat and carefully, but thoroughly, stir in vanilla and Kool-Aid.

Pour into prepared pans and let cool slightly.

You only want to let it rest until it's cool enough to handle. Try not to let it sit more than 15 minutes.

With your hands slightly buttered, lift taffy out of pan and begin pulling. 

Stretch and pull until taffy until it's smooth and elastic, about 15 minutes. The color will turn to a much lighter shade than what you began with.

When ready, pull into a long rope and cut into bite sized pieces with a buttered knife.

Using small squares of waxed paper, roll up the taffy and twist the ends.

Store in an airtight container.