Get ready to unlock a new level of fun in your kitchen! These Kool-Aid Marshmallows are a game-changer. They transform the classic fluffy, bouncy treat into a vibrant explosion of color and flavor that will delight kids and adults alike. Forget store-bought marshmallows; this recipe is surprisingly simple and yields perfectly soft, flavorful squares of joy. It’s the perfect way to add a personalized, creative touch to your desserts, parties, and snacks.
We’re going beyond a simple recipe. This is your ultimate guide to mastering homemade flavored marshmallows. We’ll cover everything from getting the perfect texture to exploring a rainbow of flavor combinations. Let’s get whipping!
Why You’ll Love This Kool-Aid Marshmallows Recipe
- Intense Flavor: A single packet of Kool-Aid infuses these marshmallows with a bold, fruity taste that’s way more exciting than plain vanilla.
- Vibrant Colors: The recipe creates beautifully colored treats without needing extra food coloring. The color comes directly from the drink mix!
- Incredibly Versatile: These marshmallows are amazing on their own, but they’re also perfect for s’mores, hot chocolate, or even colorful cake decorations.
- Easy and Fun to Make: The process is straightforward and a fantastic project to do with kids. They will love watching the mixture transform and picking out their favorite flavors.
The Magic Ingredients: What You’ll Need
The beauty of this recipe is its simplicity. You only need a handful of pantry staples to create these amazing Kool-Aid Marshmallows.
- Unflavored Gelatin: This is the key to the marshmallow’s structure. It’s what gives them their classic bouncy, chewy texture.
- Granulated Sugar: Provides the sweetness and the essential structure for the sugar syrup.
- Light Corn Syrup: This is crucial for preventing the sugar from crystallizing, ensuring your marshmallows are perfectly smooth and not grainy.
- Kool-Aid Packet: The star of the show! One unsweetened packet provides all the flavor and color you need.
- Vanilla Extract: A splash of vanilla rounds out the fruitiness of the Kool-Aid and adds a classic marshmallow flavor depth.
- Powdered Sugar & Cornstarch: A 50/50 mixture of these two creates the dusting powder that prevents the marshmallows from sticking to everything.
Essential Equipment for Perfect Marshmallows
You don’t need a lot of fancy equipment, but a few key items will make the process much smoother.
- Stand Mixer: A stand mixer with a whisk attachment is highly recommended. The marshmallow mixture needs to be whipped for 10-12 minutes, which is a long time to use a hand mixer.
- 8×8 Inch Baking Pan: This is the perfect size for getting nice, thick marshmallow squares.
- Candy Thermometer: This is non-negotiable for getting the sugar syrup to the right temperature. Accuracy is key for the final texture.
- Small Saucepan: For cooking the sugar syrup.
- Spatula: A greased spatula is your best friend for handling the sticky marshmallow batter.
How to Make Kool-Aid Marshmallows: A Step-by-Step Guide
Follow these simple steps to create perfect, flavorful marshmallows every time.
Step 1: Prepare Your Pan
Grease your 8×8 inch baking pan with non-stick spray or butter. In a small bowl, whisk together the powdered sugar and cornstarch. Generously dust the prepared pan with this mixture, tapping it around to coat the bottom and all four sides completely. Set aside the remaining dusting mixture for later.
Step 2: Bloom the Gelatin
Pour the cold water into the bowl of your stand mixer. Sprinkle the unflavored gelatin packets evenly over the water. Let it sit for about 5-10 minutes to “bloom.” The gelatin will absorb the water and become thick and jiggly.
Step 3: Cook the Sugar Syrup
While the gelatin blooms, combine the granulated sugar, corn syrup, and remaining water in your small saucepan. Cook over medium-high heat, stirring constantly until the sugar dissolves. Once dissolved, stop stirring and clip your candy thermometer to the side of the pan. Let the mixture boil until it reaches 240°F (the “soft ball” stage). This is the most critical step, so watch it closely!
Step 4: Whip the Marshmallow Mixture
Once the syrup hits 240°F, immediately remove it from the heat. Turn your stand mixer on low speed and carefully pour the hot sugar syrup down the side of the bowl in a steady stream into the bloomed gelatin. Once all the syrup is added, gradually increase the speed to high. Whip the mixture for 10-12 minutes. It will triple in volume and become very thick, white, and glossy, like meringue.
Step 5: Add the Kool-Aid Flavor
In the last minute of whipping, add the vanilla extract and the entire packet of unsweetened Kool-Aid. Whip just until the color and flavor are fully incorporated.
Step 6: Set and Cut
Working quickly, pour the sticky marshmallow mixture into your prepared pan. Use a lightly greased spatula to spread it into an even layer. Dust the top generously with more of the powdered sugar and cornstarch mixture. Let the marshmallows sit uncovered at room temperature for at least 6 hours, or preferably overnight, to set completely. Do not refrigerate them.
Once set, generously dust a cutting board and a sharp knife or pizza cutter with the coating mixture. Turn the slab of marshmallow out onto the cutting board and cut into squares. Toss the cut edges of each marshmallow in the remaining dusting powder to prevent sticking.
Pro Tips for Foolproof Flavored Marshmallows
- Don’t Undermix: It’s crucial to whip the mixture for the full 10-12 minutes to get the right airy and fluffy texture.
- Grease Everything: Marshmallow batter is incredibly sticky. Grease your spatula and any bowls you’re using for an easier cleanup.
- Be Patient: Let the marshmallows set completely before cutting. If you rush this step, you’ll have a sticky mess. Overnight is truly best!
- Use a Pizza Cutter: A well-dusted pizza cutter can make slicing through the marshmallow slab quick and easy.
The Best Kool-Aid Flavors to Try
You can use any flavor of unsweetened Kool-Aid you like! Here are some of our favorites:
- Classic Fruit Punch: A vibrant red marshmallow with a classic fruity taste.
- Blue Raspberry Lemonade: A gorgeous blue color with a delicious sweet and tangy flavor.
- Tropical Punch: A bright orange-red marshmallow that tastes like a vacation. Fantastic for summer s’mores, perhaps alongside some savory ribs.
- Cherry or Strawberry: Perfect for a Valentine’s Day treat or topping a decadent dessert like this Grinch Mini Cheesecakes recipe.
- Grape: A fun, deep purple marshmallow with a nostalgic flavor.
Creative Ways to Use Your Homemade Marshmallows
These Kool-Aid Marshmallows are more than just a snack. Get creative!
- Colorful S’mores: Toast them over a campfire for the most colorful and flavorful s’mores you’ve ever had.
- Hot Chocolate Toppers: Drop a few into a warm mug of hot chocolate for a fruity, melty treat.
- Rice Krispie Treats: Swap plain marshmallows for these to make vibrant and fruity Rice Krispie squares.
- Party Favors: Package them in clear bags tied with a ribbon for a perfect, colorful party favor. Speaking of parties, these would be great alongside a big tray of Sheet Pan Sausage and Peppers (coming soon).
Storing Your Kool-Aid Marshmallows
Store your finished marshmallows in an airtight container at room temperature. Place a piece of parchment paper between layers to prevent them from sticking together. They will stay fresh and soft for up to two weeks.
Frequently Asked Questions About Kool-Aid Marshmallows
While some recipes substitute things like agave or honey, corn syrup is highly recommended for this recipe. It’s a sugar invert, which means it prevents crystallization and is essential for achieving the smooth, soft, and stable texture of classic marshmallows.
Yes, you can experiment with other unsweetened powdered drink mixes, like Jell-O powder. Using Jell-O will result in a slightly firmer texture due to the added gelatin in the mix.
When stored properly in an airtight container at room temperature, your homemade marshmallows will stay fresh and soft for up to two weeks.
The key is to generously dust your cutting surface and your knife (or pizza cutter) with the powdered sugar and cornstarch mixture. Re-dust the blade as needed between cuts to prevent it from dragging and sticking.
Stickiness is usually caused by humidity or not letting the marshmallows set long enough. Ensure you let them cure, uncovered, in a dry place for at least 6 hours. Also, be generous with the powdered sugar and cornstarch dusting on all sides after cutting.
Share Your Creations!
We are so excited for you to try this Kool-Aid Marshmallows recipe! They are truly a blast to make and even more fun to eat. When you make a batch, be sure to share a photo of your colorful creations and tag us. We can’t wait to see which flavors you choose! For more fun recipe ideas, be sure to follow us on Pinterest.
Kool-Aid Marshmallows Recipe
Kool-Aid Marshmallows: The Ultimate Guide to Colorful, Fun, & Flavorful Treats
Ingredients
Equipment
Instructions
- Grease an 8x8 inch baking pan. In a small bowl, whisk together the powdered sugar and cornstarch. Dust the pan generously with the mixture, coating the bottom and sides.
- Pour 1/2 cup of cold water into the bowl of a stand mixer. Sprinkle the gelatin over the water and let it sit for 5-10 minutes to bloom.
- In a small saucepan, combine the granulated sugar, corn syrup, and the remaining 1/2 cup of water. Cook over medium-high heat, stirring until the sugar dissolves. Attach a candy thermometer and boil, without stirring, until the mixture reaches 240°F.
- Remove the syrup from the heat. With the mixer on low, carefully pour the hot syrup into the gelatin mixture. Gradually increase the speed to high and whip for 10-12 minutes until thick and glossy.
- In the final minute of mixing, add the vanilla extract and the Kool-Aid packet. Mix until just combined.
- Quickly pour the mixture into the prepared pan and spread evenly with a greased spatula. Dust the top with more of the powdered sugar/cornstarch mixture. Let it set uncovered at room temperature for at least 6 hours, or overnight.
- Turn the set marshmallow slab onto a dusted cutting board. Cut into squares with a dusted knife or pizza cutter. Toss the cut edges in the remaining dusting mixture to prevent sticking.
Notes
Store in an airtight container at room temperature for up to two weeks.
