I love making homemade marshmallows because they’re so much fresher and fluffier than store-bought ones. But when I discovered a way to make them even more fun—with a fizzy, tangy coating—I knew I had to share this recipe with you! These Kool-Aid Fizzy Marshmallows are packed with fruity flavor, coated in a sweet-and-sour sugar blend, and deliver a fun, effervescent experience with every bite.
If you’re looking for a unique, colorful treat for parties, holidays, or just a fun kitchen project, these marshmallows are perfect. They combine the soft, airy texture of homemade marshmallows with the nostalgic flavors of Kool-Aid, plus an exciting fizzy sensation thanks to a special citric acid coating.
Why You’ll Love These Fizzy Marshmallows
- Bursting with Flavor – The Kool-Aid powder infuses these marshmallows with bright, fruity flavors like cherry, blue raspberry, or tropical punch.
- Fun & Fizzy – The citric acid coating reacts on your tongue, creating a tangy, fizzy sensation similar to sour candy.
- Great for Parties – Their vibrant colors and playful taste make them a hit with both kids and adults.
- Easy to Customize – Experiment with different Kool-Aid flavors and adjust the tartness to your liking
There’s something almost magical about making your own marshmallows. If you’ve never tried it before, you might think it’s complicated, but trust me, it’s easier than you’d imagine! Watching the simple ingredients transform into fluffy, pillowy perfection is so satisfying. And the best part? You get to control the flavors! Whether you’re a fan of classic cherry, tart lemonade, or tropical punch, the possibilities are endless. Plus, with a little citric acid in the coating, each bite delivers a fun, fizzy zing that melts in your mouth.
Ingredients for Kool-Aid Fizzy Marshmallows
Marshmallow Base:
- 2 tablespoons unflavored gelatin
- 1/2 cup cold water, divided
- 1 cup granulated sugar, divided
- 1/2 cup light corn syrup
- 1 packet (0.17 oz) Kool-Aid powder (any flavor)
- 1/4 teaspoon salt
Fizzy Coating:
- 2 tablespoons powdered sugar
- 1/2 cup granulated sugar
- 1 teaspoon citric acid
Additional:
- Cooking spray or powdered sugar (for dusting)
How to Make Kool-Aid Fizzy Marshmallows
1. Prepare the Pan
Before you start, lightly grease an 8×8-inch baking pan with cooking spray or line it with parchment paper. To prevent sticking, dust the bottom and sides with a mix of powdered sugar and cornstarch. This will make it easier to remove the marshmallows later.
2. Bloom the Gelatin
In a small bowl, sprinkle the unflavored gelatin over 1/4 cup of cold water. Let it sit for about 5 minutes. This process allows the gelatin to absorb the water and soften, forming a spongy texture.
3. Make the Sugar Syrup
In a small saucepan, combine 1/2 cup of granulated sugar, corn syrup, salt, and the remaining 1/4 cup of water. Heat over medium heat, stirring until the sugar completely dissolves. Once dissolved, stop stirring and let the mixture boil. Use a candy thermometer to monitor the temperature—it should reach 240°F (soft-ball stage).
4. Combine Gelatin & Sugar Syrup
Once the sugar syrup reaches 240°F, carefully pour it into a large mixing bowl containing the bloomed gelatin. Immediately add the Kool-Aid powder. Using a hand or stand mixer, beat the mixture on high speed for 8–10 minutes until it transforms into a thick, glossy marshmallow fluff. The mixture should be light, airy, and hold its shape when lifted with a spoon.
5. Pour and Set the Marshmallows
Quickly transfer the marshmallow mixture into the prepared baking pan, spreading it evenly with a spatula. Try to smooth the top as much as possible—it doesn’t have to be perfect. Let the marshmallows sit at room temperature for 4–6 hours, or overnight, uncovered.
6. Prepare the Fizzy Coating
In a small bowl, mix the remaining 1/2 cup of granulated sugar, powdered sugar, and citric acid. Spread the mixture evenly on a plate or shallow dish.
7. Cut & Coat the Marshmallows
Dust a cutting board or knife with powdered sugar to prevent sticking. Turn the marshmallow block onto the board and cut it into squares or fun shapes using cookie cutters. Roll each piece in the fizzy sugar mixture, making sure they’re well-coated.
8. Let the Coating Set & Enjoy
Allow the coated marshmallows to sit for 15–20 minutes so the coating can adhere. Store them in an airtight container at room temperature for up to a week.
Sweet Tips & Fun Variations
- Try Different Flavors: Mix and match Kool-Aid flavors to create colorful, fruity combinations.
- Make Them Extra Tangy: Add a little more citric acid for a stronger fizzy effect.
- Perfect for Hot Chocolate: Drop one into a mug of hot cocoa for a fruity, foamy twist.
- Shape Them Up: Use cookie cutters for fun marshmallow shapes, perfect for kids’ treats or parties.
Kool-Aid Fizzy Marshmallows – A Fun, Tangy Treat That Brings Back Childhood Memories
- Total Time: 6 hours
- Yield: 24 marshmallows 1x
Description
Kool-Aid Fizzy Marshmallows are a fun and unique treat with a sweet, tangy, and fizzy twist! These homemade marshmallows are infused with fruity Kool-Aid flavor and coated in a special fizzy sugar mix for an exciting burst of flavor. Perfect for snacking, gifting, or even adding to hot cocoa, these marshmallows will delight kids and adults alike.
Ingredients
- 2 tablespoons unflavored gelatin
- 1/2 cup cold water, divided
- 1 cup granulated sugar, divided
- 1/2 cup light corn syrup
- 1 packet (0.17 oz) Kool-Aid powder (any flavor)
- 1 teaspoon citric acid
- 1/4 teaspoon salt
- 2 tablespoons powdered sugar
- Cooking spray or powdered sugar (for dusting)
Instructions
-
Prepare the Pan: Lightly grease an 8×8-inch baking pan with cooking spray or line it with parchment paper. Dust with powdered sugar to prevent sticking.
-
Bloom the Gelatin: In a small bowl, sprinkle gelatin over 1/4 cup cold water and let it sit for 5 minutes.
-
Make the Sugar Syrup: In a saucepan, combine 1/2 cup granulated sugar, corn syrup, salt, and remaining 1/4 cup water. Stir over medium heat until the sugar dissolves. Stop stirring and let it boil until it reaches 240°F (soft-ball stage).
-
Combine & Whip: Pour the hot syrup into the bloomed gelatin. Add Kool-Aid powder and beat on high speed for 8–10 minutes until thick and fluffy.
-
Pour & Set: Transfer the marshmallow mixture into the prepared pan, smoothing the top. Let it set uncovered for 4–6 hours at room temperature.
-
Make the Fizzy Coating: Mix the remaining 1/2 cup sugar, powdered sugar, and citric acid in a small bowl.
-
Cut & Coat: Turn the marshmallow block onto a surface dusted with powdered sugar. Cut into squares and roll each piece in the fizzy sugar mixture.
-
Enjoy & Store: Let marshmallows sit for 15–20 minutes before serving. Store in an airtight container at room temperature for up to one week
Notes
- Experiment with different Kool-Aid flavors for variety.
- Adjust the citric acid to control the fizzy effect.
- These marshmallows do not need refrigeration—keep them dry for the best texture.
- Prep Time: 20 minutes
Frequently Asked Questions
1. Why are my marshmallows not setting properly?
If your marshmallows are too soft or not setting properly, it’s likely due to one of these reasons:
- The sugar syrup didn’t reach 240°F (soft-ball stage). Use a candy thermometer to ensure accuracy.
- The mixture wasn’t beaten long enough. Make sure to whip the marshmallow base for at least 8–10 minutes until it thickens and holds its shape.
- Too much moisture in the environment. High humidity can affect marshmallow setting, so let them rest in a dry area.
2. How can I make the fizzy coating stronger or milder?
The fizzy effect comes from the citric acid reacting with sugar. If you want more fizziness, increase the citric acid slightly. If you prefer a gentler tartness, reduce the citric acid or mix in a little extra powdered sugar to balance the flavor.
3. Can I use a different sweetener instead of corn syrup?
Yes! If you want to avoid corn syrup, you can substitute it with honey or agave syrup. However, keep in mind that this might slightly alter the texture and flavor. The marshmallows may also be a bit softer.
4. How should I store Kool-Aid Fizzy Marshmallows?
Store them in an airtight container at room temperature for up to one week. Avoid refrigeration, as moisture can cause the fizzy sugar coating to dissolve. If you live in a humid area, adding a small packet of silica gel (like the ones found in packaged goods) can help absorb excess moisture