Transfer the dough to a piping bag fitted with a large round tip (or a large zip-top bag with a corner snipped off).
Pipe Ropes: Pipe the licorice dough onto a baking sheet lined with parchment paper or a silicone baking mat, creating long ropes of your desired thickness. Leave some space between the ropes.
Dry: Allow the licorice ropes to air dry at room temperature for at least 24-48 hours, or until they are firm and slightly dry to the touch. This drying time is crucial for the licorice to achieve the proper texture. You can speed this up by placing them in a dehydrator at a low setting.
Cut and Dust: Once the licorice ropes are dry, use scissors or a knife to cut them into your desired length. Dust them lightly with powdered sugar or cornstarch to prevent them from sticking together.
Store: Store the homemade Kool-Aid licorice ropes in an airtight container at room temperature. They should keep for several weeks.
Tips and Variations:
Kool-Aid Flavor Selection: Experiment with different Kool-Aid flavors to create a variety of licorice ropes. Some popular choices include cherry, grape, blue raspberry, and watermelon.
Texture: The cooking time and drying time will affect the texture of the licorice. For a chewier licorice, cook the dough slightly less and dry it for a shorter period. For a firmer licorice, cook the dough slightly longer and dry it for a longer period.
Coloring: Gel food coloring is recommended over liquid food coloring because it is more concentrated and won’t add excess liquid to the recipe.
Add-ins: Consider adding small amounts of other ingredients to the dough for added flavor and texture, such as chopped nuts, sprinkles, or mini chocolate chips.
Shape: Instead of ropes, you can use cookie cutters to create different shapes of licorice.
Troubleshooting: If your licorice is too sticky, try drying it for a longer period of time. If it’s too hard, try cooking the dough for a shorter period next time.
Enjoy your homemade Kool-Aid licorice ropes! Let me know if you have any other questions.
