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