The Perfect Low-Sugar Kool-Aid Salt Water Taffy - cooking recipe

Ingredients

1 cup Splenda Sugar Blend for Baking
1 cup light corn syrup
1 cup water
1 1/2 teaspoons salt
2 teaspoons margarine
1 (1/8 ounce) packet unsweetened strawberry Kool-Aid

Preparation

Butter the sides of a large, heavy-bottomed saucepan or spray down with Pam.
Add to the pan the first four ingredients.
Cook over medium heat, stirring constantly.
Cook to 245 degrees (firm ball stage) while constantly stirring.
Remove from heat and continue to stir until mixture stops boiling.
Add margarine and koolaid mixture.
Return to heat and continue to stir until mixture reaches 245 degrees again.
Remove from heat but continue to stir until mixture stops boiling.
Pour mixture into a greased 15 x 10 pan.
Let cool.
When completely cooled, cut into 1 inch strips.
Butter fingers.
Grab a strip and start pulling. Keep pulling. Strip will SLOWLY turn whiter. Use your own judgement as to what consistency you want your taffy.
Wrap in waxed paper or foils.