Cherry Fizzy Candy

  • Serves

    makes 2 cups

  • Cook

    20 minutes

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


  • 1 cup plus 3 Tbsp. sugar
  • 2 tbsp. light corn syrup
  • 1 12 tsp. baking soda
  • 34 tsp. cherry-flavored Kool-Aid or other drink mix
  • 12 tsp. powdered citric acid


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
Cherry Fizzy Candy

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