Delight in this easy recipe for KoolAid Fizzy Marshmallows A fun authentic treat thats sure to impress Try it today
Ingredients
Scale
1 cup of granulated sugar
2 tablespoons Kool-Aid powder (choose your favorite flavor)
1/4 cup of water
2 envelopes of unflavored gelatin (about 2 tablespoons)
1/4 teaspoon baking soda
1/4 teaspoon citric acid
1/2 cup of corn syrup
1 teaspoon vanilla extract
Powdered sugar (for dusting)
Optional: food coloring (if you want to make them even more vibrant)
Instructions
Prepare Your Equipment: Before starting, make sure you have a stand mixer or a hand mixer, a large mixing bowl, and a saucepan. You’ll also want to have a baking dish lined with parchment paper ready for pouring your mixture.
Mix Sugar and Kool-Aid: In a medium saucepan, combine the granulated sugar and Kool-Aid powder. This will form the base flavor for your marshmallows.
Create a Syrup: Add the water to the saucepan and stir the mixture over medium heat until the sugar dissolves completely. Once dissolved, increase the heat and bring this syrup to a boil—don’t stir!
Prepare the Gelatin: In a separate bowl, mix the unflavored gelatin with 1/4 cup of cold water and let it bloom for about 5 minutes.
Combine Gelatin and Syrup: Once the syrup has reached a boil, carefully remove it from the heat. Then, add the bloomed gelatin, corn syrup, baking soda, and citric acid. Stir well until everything is dissolved.
Whip it Up: Pour this mixture into your mixing bowl and add the vanilla extract (and food coloring if you like!). Start mixing at a low speed, then gradually increase to high. Whip until the mixture becomes thick and fluffy—this should take about 10 minutes.
Pour and Set: Carefully pour the marshmallow mixture into the prepared baking dish, smoothing the top with a spatula. Allow the marshmallows to set at room temperature for at least 4 hours or until firm.
Cut and Coat: Once set, dust your work surface with powdered sugar. Turn the marshmallow block out and cut it into squares with a sharp knife. Roll each piece in powdered sugar to prevent sticking.
