Bring sugar and water to full boil.
Remove from heat and add Kool-Aid.
Cool and store in refrigerator.
On a hot day, pour some over crushed ice for a cool treat.
Bring sugar and water to a full boil.
Remove from heat and stir in Kool-Aid.
Chill.
It's now ready for crushed ice.
To a 4 cup glass pyrex measuring cup add the Kool Aid and Splenda. Add water to the 4 cup mark and stir gently to combine (Splenda will dissolve quickly).
Transfer to plastic squirt bottles. Refrigerate and use as needed. To use, just pour desired amount over shaved ice and serve.
Add sugar to water in saucepan; bring to a boil to make syrup. Add syrup to Kool-Aid; mix well.
Add pineapple juice; chill. Add ginger ale just before serving.
Yields 40 cups.
Place popped popcorn in a large buttered bowl.
Bring sugar, syrup and Kool-Aid (any flavor) to a boil.
Boil over medium heat until mixture separates into a hard thread stage when dropped into cold water.
Remove from heat and pour over popcorn.
Mix quickly to coat well.
Shape into balls.
Bring sugar and 1 1/4 cups water to a boil in a medium saucepan. Remove from heat, and stir in drink mixes. Cover and chill until ready to serve.
Let stand at room temperature about 20 minutes. Spoon 1 to 2 tablespoons syrup over 1 c shaved or crushed ice for each serving.
pot, combine water, oil, Kool-Aid, and salt.
Heat and
Mix flour, salt, Kool-Aid until blended.
Add oil to boiling water, mix with spoon until cool enough to knead.
Continue kneading until color is blended.
Store in air tight bag or container in the refrigerator.
Add sugar to water in pan.
Bring to boil to make syrup.
Add syrup to Kool-Aid (mixed).
Add pineapple juice.
Chill.
Add ginger ale before serving.
(This can also make an ice ring.)
Stir the Kool-Aid and sugar together in a small saucepan.
Add the water and stir to get it down through the sugar.
Warm over low heat until the water warms up enough to dissolve the sugar, stirring constantly. Don't let it get too hot.
Once the sugar is dissolved, pour the syrup into a clean bottle - old Coffee Mate bottles work well.
Store in the refrigerator.
To use, add syrup to taste to a glass of cold water.
nd cornstarch.
Add corn syrup, water, butter, and salt.
owl.
Combine sugar, corn syrup, and butter in a saucepan
ixed. Add powdered sugar and Kool-Aid powder, beating on low until
In large stockpot add Kool Aid and cold water.
Stir
Place popcorn in large buttered bowl.
In saucepan, bring syrup, sugar and Kool-Aid mix to a boil.
Remove from heat and pour over popcorn, mixing quickly.
Let stand 3 minutes.
Shape into 1 1/2-inch balls.
Makes 3 dozen.
Add water and sugar called for on Kool-Aid package; add pineapple juice and mix well.
Chill and serve.
Prepare the day before and mix up kool-aid using sugar and water.
Mix well and store in refrigerator, and put some in ice trays.
When ready to use mix pineapple juice & ginger ale together with kool-aid and serve.
Combine Kool-Aid and Eagle brand milk until Kool-Aid is well mixed.
Add Cool Whip and fold in until well mixed.
Pour into crust and chill.
If adding fruit, fold in last, before putting mixture in the crust.
Try drained pineapple with orange Kool-Aid, or drained black cherries with black cherry Kool-Aid.
Mix together Cool Whip and condensed milk. Sprinkle Kool-Aid on top and stir until firm. Put in baked pie shell and refrigerate.
Mix Kool-Aid as directions say, but omit 1 quart of water. Add 1 can of pineapple juice.
Chill to slush in freezer.
Before serving, add 1/2 gallon sherbet.
Mix in punch bowl until dissolved.