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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

Cherry Fizzy Candy Cherry Fizzy Candy
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.
Yield: makes 2 cups
Time: 20 minutes

Ingredients

  • 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

Instructions

  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 12 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.
  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
Fizzy Candy
Cherry Fizzy Candy

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