Fizzy Candy recipe

Homemade fizzy candy sounds like just the ticket for Halloween. This simple candy's bright fruity and effervescent feel will be a hit with your kids. Pastry chef Tracy Obolsky's invention allows for easy customization of flavours by switching out any variety of powdered Kool-Aid or powdered, fruit-flavoured gelatine. Citric acid is often sold as lemon salt in grocery stores; if you can't find it, it can be omitted.

Yield: makes 2 cups
Time: 20 minutes

Ingredients:
1 cup plus 3 tbsp. sugar
2 tbsp. light corn syrup
1 1⁄2 tsp. baking soda
3⁄4 tsp. cherry-flavoured Kool-Aid or other drink mix
1⁄2 tsp. powdered citric acid

Preparations:

1.) Line a baking sheet with a sheet of foil. 

2.) In a small saucepan, combine the sugar with the corn syrup, and 2 1⁄2 tablespoons water. 

3.) 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.

4.) Remove the pan from the heat and carefully stir in the baking soda, Kool-Aid, and citric acid. 

5.) Quickly pour the syrup onto the prepared baking sheet in one move, then let stand to cool completely. 6.) Smash the candy into bite-size pieces, and store in an airtight container for up to 2 weeks.