Lightly grease a baking sheet or large plate with butter or cooking spray. Make sure it’s ready before you start cooking.

In a medium saucepan, combine the sugar, corn syrup, and water over medium heat. Stir gently and continuously until the sugar dissolves completely.

Once dissolved, stop stirring and clip a candy thermometer to the pot. Let the mixture boil undisturbed until it reaches 250°F–260°F (soft-ball stage). Take about 7–10 minutes. Be careful not to overcook, as this affects the taffy’s chewiness.

Once the mixture reaches the correct temperature, remove the saucepan from heat. Stir in the Kool-Aid powder and baking soda quickly—expect a light fizzing or bubbling reaction. If desired, add a drop or two of food coloring to enhance the vibrancy of your chosen flavor.

Pour the hot mixture onto your greased baking sheet. Let it cool for about 5–10 minutes until it’s safe to touch but still warm and pliable.

Grease your hands with butter or spray and begin stretching the taffy. Pull it, fold it, twist it, and repeat until the taffy becomes lighter in color and firmer—about 10–15 minutes of pulling.

Form the stretched taffy into a rope about ½-inch thick. Use greased scissors or a sharp knife to cut it into bite-sized pieces. Wrap each piece in wax paper or plastic wrap to keep them from sticking.

Place wrapped taffy pieces in an airtight container at room temperature. They’ll stay chewy and delicious for up to two weeks.