Lemonade Kool-Aid Marshmallows

Nothing says Summertime to me like good old fashion lemonade..and, by old fashion I'm speaking of the 

Kool-Aid variety! Growing up, our frig was never without a gallon jug of the tasty stuff. My all time fave flavor was orange..but lemonade ran a close second. And since we're deep into the hot summer season here in Georgia, I thought why not re-create that taste into a nice batch of marshmallows! 

Kool-Aid powdered drink mix, Kool-Aid Jammers, sugar, salt, corn syrup & unflavored gelatin are the ingredients needed. You will also need a pan prepared with non-stick spray if want marshmallows that you can cut into squares. I just used tiny little cups for a fun size treat.

Mix Kool-Aid Jammers, Kool-Aid powder and unflavored gelatin for bloom. Set aside.

Combine sugar, salt, Kool-Aid Jammers and corn syrup in a heavy saucepan.

 If you want a milder flavor marshmallow, you might want to pass on adding this extra teaspoon of Kool-Aid powder..but if you like the tart flavor like I do, go ahead and "kick it up a notch"!

Stir mixture over medium heat till sugar has dissolved. 

Attach candy thermometer to pan making sure it does not touch the bottom.

 Continue cooking to 235 degrees (soft ball stage) without stirring.

Remove pan from heat, add bloom and set aside.

 Whisk two egg whites on high till stiff peaks form.

  Slowly pour hot mixture into egg whites on low speed. 

Turn mixer on high speed and set your timer for ten minutes.

I'm using these cute little shot glasses from Party City for my lemonade marshmallows. 

 If you want the traditional cut marshmallows just..

Lemonade Kool-Aid Marshmallows

Bloom

2 Tablespoons plus 1/2 teaspoon unflavored gelatin

1/2 cup cold Kool-Aid Jammers

1 packet Kool-Aid powder drink mix (unsweetened)

Combine in a bowl, stir with fork and set aside.

Base

2 cups sugar

pinch salt

1/2 cup Kool-Aid Jammers

1/2 cup light corn syrup

1 teaspoon Kool-Aid powder drink mix (unsweetened)

Combine ingredients in a heavy bottomed, straight sided saucepan. Stir over medium heat until sugar dissolves.

 Attach a candy thermometer and continue cooking without stirring 

until candy reaches soft-ball stage (235 degrees).

Remove from heat, add bloom and set aside.

2 egg whites

In mixer with whisk attachment, beat egg whites on high till stiff peaks form. Turn mixer to low speed while slowly pouring in hot mixture. Switch mixer to high speed and continue beating for 10 minutes. Pour mixture into prepared pan and let candy cure for at least six hours. I usually let mine sit overnight. 
When set, turn candy out onto a cutting surface prepared with equal parts confectioners sugar and corn starch. Lightly spray a knife or pizza cutter with non-stick spray to cut candy.

I used a gallon size baggie, cut off a small corner and inserted a large circle decorating tip

to pipe candy into the tiny plastic cups.

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Wishing You All a Sweet Summertime Day From

Sugartown Sweets

Thanks For Stopping By!