Kool Aid Syrup Food

ABSOLUTELY PERFECT KOOL-AID

Steps:

• In a LARGE juice pitcher (1 gallon/4 litres), stir together the 3 packages of koolaid and the sugar.
• Add about 1/3 of the water and stir well, making sure Kool-Aid and sugar dissolves.
• Slowly stir in remaining water; chill.

KOOL-AID SLUSHIES

Steps:

• Place 1 cup of water and 1/2 cup of your favorite Kool-aid mix and 1 cup of ice cubes in blender. Cover and blend on high speed until smooth.
• Add additional 2 cups of ice. Cover blend using pulse action until smooth.

KOOL-AID SYRUP

Steps:

• Stir the Kool-Aid and sugar together in a small saucepan.
• Add the water and stir to get it down through the sugar.
• Warm over low heat until the water warms up enough to dissolve the sugar, stirring constantly. Don't let it get too hot.
• Once the sugar is dissolved, pour the syrup into a clean bottle - old Coffee Mate bottles work well.
• Store in the refrigerator.
• To use, add syrup to taste to a glass of cold water.

ANY FLAVOR KOOL-AID TAFFY

Steps:

• Butter two large cookie sheets, then set them aside.
• In a 2 qt.
• saucepan, combine sugar and cornstarch.
• Add corn syrup, water, butter, and salt.
• Mix well before heating.
• Bring mixture to boil on medium-high heat, stirring occasionally, until it reaches 250 degrees Fahrenheit on candy thermometer (hard ball stage).
• Remove from heat, and immediately stir in the Kool-Aid powder.
• Quickly pour onto prepared cookie sheets.
• Let stand a few minutes, until cool enough to handle with your hands.
• Grab a few helpers to pull the taffy with buttered hands until the taffy lightens its color and becomes firmer.
• Roll taffy into bite-sized pieces.
• Wrap individually in squares of wax paper.

HEALTHIER KOOL-AID

Steps:

• In a large pitcher, combine Kool-Aid and stevia.
• Add water; stir and enjoy.

KOOL-AID MARSHMALLOWS

Steps:

• Lightly coat an 8-by-8-inch baking pan with cooking spray.
• WHISK TOGETHER the Kool-Aid mix, cold water, and gelatin in a small bowl. Let it soften for 5 minutes.
• STIR TOGETHER the sugar, 1/4 cup of the corn syrup, water, and salt in a medium saucepan. Bring the syrup to a boil over high heat, stirring occasionally, until it reaches 240°F. Pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatin on high until completely melted, about 30 seconds, and pour it into the mixer bowl. Set the mixer to low and keep it running.
• WHEN THE SYRUP reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes more. The finished marshmallow will be tripled in volume. Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Sift coating generously over top. Let it set for 6 hours in a cool, dry place.
• Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut into shapes and dip the sticky edges in Pop Rocks or more coating, patting off the excess.

CANADIAN KILLER KOOL-AID RECIPE

Steps:

• Pour amaretto, melon liqueur and vodka into a highball glass almost filled with ice cubes. Stir well. Add cranberry juice to taste, and stir again. Top with Sprite, to taste, and serve.