Kool Aid Marshmallows Recipes
KOOL-AID MARSHMALLOWS
Provided by Shauna Sever
Yield About 2 dozen 1 1/2-inch mallows
Number Of Ingredients 10
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.
KOOL-AID PAINT
Make and share this Kool-Aid Paint recipe from Food.com.
Provided by Southern Polar Bear
Categories Toddler Friendly
Time 5m
Yield 1 color
Number Of Ingredients 2
Steps:
- Pour Kool-Aid in a very small container (Glad Mini Round/4oz containers work very well).
- Add water.
- Stir well until the Kool-Aid is dissolved.
- Have fun!
Nutrition Facts : Calories 14, Sodium 182.8, Carbohydrate 0.7, Sugar 0.2
KOOL-AID ITALIAN SORBET
Our KOOL-AID Italian Sorbets are one of the easiest ways we know of to treat a crowd to something sweet but refreshing.
Provided by My Food and Family
Categories Cold Drink Recipes
Time 3h5m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 2
Steps:
- Add water to drink mix in large pitcher; stir until mix is dissolved.
- Pour into 8-inch square dish.
- Freeze 3 hours or until firm, removing dish from freezer every 30 min. to scrape frozen mixture from side of dish.
Nutrition Facts : Calories 20, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 5 g, Protein 0 g
LEMON COCONUT MARSHMALLOW POPS
Any recipe that calls for lollipop sticks is fun food! And sure enough, our lemony marshmallow pops with toasted coconuts are fun. Let the good times roll!
Provided by My Food and Family
Categories Home
Time 25m
Yield 24 marshmallow pops
Number Of Ingredients 5
Steps:
- Line a large cookie sheet with parchment or waxed paper. Insert one lollipop stick into each marshmallow, making sure the stick is firmly inside the center of the marshmallow.
- Preheat the oven to 350°F and line a small cookie sheet with parchment paper. Add coconut to the prepared pan, and toast for 5-7 minutes, stirring halfway through to keep it from burning. The coconut should be a light golden brown. Remove from oven and let cool completely.
- Place the white chocolate chips in a microwave safe bowl and heat in 20 second increments until melted and smooth, being sure to stir the chocolate after each 20 second session. Once smooth, whisk in drink mix until fully incorporated.
- Dip the marshmallow into the melted chocolate, coating it completely. Let the excess chocolate drip off before rolling the marshmallow in the toasted coconut. Place the marshmallow pop on the large cookie sheet from step one and repeat until all the marshmallow pops are made. Let dry before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Lightly coat 8x8 pan with cooking spray (I would use a half sheet pan instead, mine were really thick)
- Whisk together Kool-Aid packet, cold water and the gelatin in a small bowl. Set aside for 5 minutes. I will soften and form into a thick mixture, don't worry!
- In a saucepan mix together sugar, 1/4 cup corn syrup, 1/4 cup water and salt. Bring to a boil, stirring occasionally until it reaches 240 degrees (or 222 degrees using my thermometer at my elevation). Pour the remaining 1/4 cup corn syrup into the bowl for an electric mixer, fitted with a wire whisk. Microwave the gelatin for about 30 seconds, until completely melted. Pour into the bowl with the corn syrup. Turn mixer on low and keep it running.
- Slowly pour in the syrup (once it reaches 240 degrees). Turn the speed up to medium, and beat for 5 minutes. Increase speed to medium-high and beat for 5 more minutes. Finally, increase the speed to the highest setting and beat for an additional 1-2 minutes. The marshmallow should be three times the volume you started with. Pour into prepared pan, and use a spatula to smooth. Sift together powdered sugar and cornstarch. Sift sugar mixture over the top of the marshmallows. Let stand for 6 hours to set.
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