Mix pectin, water and baking soda in large saucepan until blended. (Mixture will foam slightly.) Cook on high heat or until foam has thinned, stirring constantly. Remove from heat; stir in 2 cups sugar, corn syrup and drink mix. Return to heat. Bring to full rolling boil on high heat, stirring constantly; cook and stir 3 min. Remove from heat. Stir until bubbles have thinned.
Pour immediately into prepared pan. Let stand at room temperature 3 hours or until firm.
Sprinkle 2 Tbsp. of the remaining sugar onto large sheet of waxed paper. Carefully loosen edges of candy with point of sharp knife. Invert pan onto prepared waxed paper; remove pan. Sprinkle candy with remaining sugar. Cut into 1-inch squares or decorative shapes with small cookie cutters. Roll candy pieces in sugar to evenly coat; shake gently to remove excess sugar. Let stand, uncovered, overnight at room temperature before packing or storing.
How to Measure Precisely
To Get Exact Level Cup Measures Of Sugar, Spoon Sugar Into Dry Metal Or Plastic Measuring Cup, Then Level By Scraping Excess Sugar From Top Of Cup With A Straight-edged Knife. Measure The 2 Cups Sugar Into Separate Bowl Before Using As Directed.
A Full Rolling Boil Is When The Cooked Liquid Doesn't Stop Bubbling When Stirred.
NUTRITION & INGREDIENTS
Amount Per Serving
Calories From Fat
Total Fat 0g
Saturated Fat 0
Trans Fat 0
Sodium 0 G
Total Carbohydrates 7g
Fiber 0 G
Protein 0 G
% Daily Value*
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.