Sugarless Kool Aid Recipes
ABSOLUTELY PERFECT KOOL-AID
Who would have thought you could improve on the package directions of Kool-Aid? Well, you can! This is now my family's favourite way to prepare Kool-Aid, at one-and-a-half strength. We tried it at double-strength, but preferred this method, with this amount of sweetness. The extra flavour burst is particularly noticeable, we have found, with cherry, orange, and grape.
Provided by Lennie
Categories Beverages
Time 5m
Yield 16 serving(s)
Number Of Ingredients 3
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.
THE PERFECT LOW-SUGAR KOOL-AID SALT WATER TAFFY
I've worked at it and worked at it and 5 batches later, I think I've got it. It's the perfect salt water taffy flavored with kool-aid. It takes alot of work to get it to the right consistency so don't give up! And if it seems to hard when it cools down, as long as it's still pliable, it will work. If it cracks into pieces, you cooked it too long. Even 5 degrees can ruin the batch so keep an eye on it. Try again, or tell people you were going for painted glass candy all along. Also, most taffy recipes will tell you that you don't need to keep stirring after the mixture starts boiling. I ruined 3 batches before I found out it's safer just to keep stirring. Even a little bit of burnt taffy in the mix ruins the batch, and if you don't stir, it will burn to the bottom of the pan. **SIDE NOTE** I sited strawberry kool-aid in my recipe, but you can use any kind as long as it's unsweetened.
Provided by InBlackAndLace
Categories Candy
Time 2h
Yield 6-7 dozen, 72 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 25, Fat 0.1, Sodium 52.8, Carbohydrate 6.3, Sugar 2.5
HOMEMADE SUGAR-FREE GUMMY BEARS
A great alternative for anyone watching their sugar intake but craving some chewy gummy candies! The best part is the flavor possibilities are limitless! Yum! I make these in gummy bear molds, but they can be made using any kind of candy mold. They can be stored at room temperature, but they retain a better gummy texture when stored in the fridge.
Provided by jamjar
Categories Desserts Candy Recipes
Time 1h20m
Yield 15
Number Of Ingredients 4
Steps:
- Fill a saucepan almost halfway with water; bring to a boil.
- Measure 1/3 cup cold water in a glass measuring cup. Dissolve gelatin in the cold water, stirring constantly to prevent lumps. Stir in stevia powder and soft drink mix.
- Place measuring cup in the boiling water. Stir gelatin mixture until syrupy.
- Place candy molds on a baking sheet. Remove gelatin mixture from boiling water and immediately fill molds using a small syringe.
- Chill gelatin mixture until set, at least 1 hour and up to 2 days. Remove from molds.
Nutrition Facts : Calories 5.1 calories, Carbohydrate 0.4 g, Protein 1.2 g, Sodium 4.9 mg
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- In a mixer on medium speed, beat the egg whites and the cream of tarter. Beat this until the mixture appears foamy. Meanwhile, in a medium bowl, use a whisk or a fork to blend together the sugar alternative and the Kool-Aid .
- Once the mixture in the mixer becomes foamy, you can add the sugar alternative and Kool-Aid mixture. Do this one tablespoon at a time, continuing to beat the ingredients. Continue to beat the ingredients until stiff peaks form (can take about 18-20 minutes). The batter should appear to be stiff enough to hold its own if it were to be dropped. Use a tablespoon, piping bag outfitted with a star tip, or a plastic zip top bag with a cut corner to from the cookies on the prepped cookie sheets. Make sure that you leave room between the cookies
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