1️⃣ Prep the pan & tools.

• Lightly grease a 9×9″ metal or glass baking pan with butter or cooking spray.

• Have a candy thermometer clipped to the side of your saucepan and a heat-proof spatula or heavy wooden spoon ready.

2️⃣ Combine sugar, syrup & water.

• In a heavy-bottomed saucepan, stir together sugar, corn syrup, and water over medium heat until sugar dissolves.

3️⃣ Cook to hard-ball stage.

• Clip in the candy thermometer. Let mixture boil, without stirring, until it reaches 260°F (hard-ball stage). This takes about 8–10 minutes; watch closely to avoid scorching.

4️⃣ Add butter & flavorings.

• Remove pan from heat. Immediately stir in the butter, Kool-Aid powder, salt, and optional flavored oil until fully melted and the color is uniform.

5️⃣ Pour & cool slightly.

• Quickly pour the hot taffy into the prepared pan, spreading evenly with a spatula. Let rest undisturbed at room temperature until the edges just begin to set, about 5–7 minutes (surface should be tacky but not runny).

6️⃣ Stretch & pull.

• Generously butter your hands. Lift one end of the taffy from the pan and begin stretching and folding it back onto itself. Continue pulling, folding, and twisting—taffy will turn opaque and develop chewiness. Aim for a total pull time of 5–6 minutes.

7️⃣ Form ropes & cut.

• When the taffy holds its shape and is no longer sticky, roll it into long ropes about ½″ thick on a lightly buttered surface. Use kitchen scissors or a butter-greased knife to snip into 1″ bite-sized pieces.

8️⃣ Wrap & store.

• Wrap each piece in a small square of wax or parchment paper, twisting the ends shut. Store in an airtight container at room temperature for up to 2 weeks.