Homemade Kool Aid Taffy Recipes

Steps:

• 1. Butter a large jelly roll pan or cookie sheet with sides really well. 2. In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt and stir well until butter is melted. 3. Bring to a boil over medium heat and stop stirring. Cook mixture until candy thermometer read 250 degrees F (120 degrees C). This takes some time to get it to 250 degrees. Once it approaches 250 degrees watch very closely because it cooks quickly at the end. 4. Immediately remove from heat. (If you cook it too long it will turn out very hard.) Carefully stir in vanilla and drink mix. Stir well. 5. Pour mixture onto buttered baking pan. Allow to cool enough to handle, about 15 minutes. (Try to pull as soon as it's comfortable to handle.) 6. Butter hands and begin pulling, as many time as it takes to become opaque and lighten in color, usually about 15 minutes of pulling. You will probably need to butter your hands a few times. 7. Pull into long rops and cut into bite sized pieces with buttered scissors or a buttered pizza cutter. 8. Wrap the pieces of taffy in squares of waxed paper and make sure to twist the ends really well to seal. 9. Store in an airtight container in a cool dry place.

Steps:

• Butter the sides of a large, heavy-bottomed saucepan or spray down with Pam.
• Add to the pan the first four ingredients.
• Cook over medium heat, stirring constantly.
• Cook to 245 degrees (firm ball stage) while constantly stirring.
• Remove from heat and continue to stir until mixture stops boiling.
• Add margarine and koolaid mixture.
• Return to heat and continue to stir until mixture reaches 245 degrees again.
• Remove from heat but continue to stir until mixture stops boiling.
• Pour mixture into a greased 15 x 10 pan.
• Let cool.
• When completely cooled, cut into 1 inch strips.
• Butter fingers.
• Grab a strip and start pulling. Keep pulling. Strip will SLOWLY turn whiter. Use your own judgement as to what consistency you want your taffy.
• Wrap in waxed paper or foils.

Steps:

• Butter 2 large baking sheets, and set them aside.
• In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt, and stir to blend. Bring to a boil over medium heat, and cook until the mixture reads 250 degrees F (120 degrees C) on a candy thermometer. Remove from heat, and immediately stir in the drink mix powder. Quickly pour out onto the prepared baking sheets, and let stand until cool enough to handle.
• Grab a few helpers, and butter everyone's hands. Stretch (pull) the taffy until it lightens in color, and becomes firm. Roll into bite size pieces, and wrap in small squares of waxed paper.

Steps:

• 1. Butter a large jelly roll pan or cookie sheet with sides really well. 2. In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt and stir well until butter is melted. 3. Bring to a boil over medium heat and stop stirring. Cook mixture until candy thermometer read 250 degrees F (120 degrees C). This takes some time to get it to 250 degrees. Once it approaches 250 degrees watch very closely because it cooks quickly at the end. 4. Immediately remove from heat. (If you cook it too long it will turn out very hard.) Carefully stir in vanilla and drink mix. Stir well. 5. Pour mixture onto buttered baking pan. Allow to cool enough to handle, about 15 minutes. (Try to pull as soon as it's comfortable to handle.) 6. Butter hands and begin pulling, as many time as it takes to become opaque and lighten in color, usually about 15 minutes of pulling. You will probably need to butter your hands a few times. 7. Pull into long rops and cut into bite sized pieces with buttered scissors or a buttered pizza cutter. 8. Wrap the pieces of taffy in squares of waxed paper and make sure to twist the ends really well to seal. 9. Store in an airtight container in a cool dry place.