Measure out all ingredients to ensure a smooth process.

In a medium saucepan, combine the granulated sugar, light corn syrup, and water. Stir over medium heat until the sugar dissolves.

Once the mixture is bubbling, add the Kool-Aid powder and stir well until it is fully dissolved.

Continue to cook the mixture without stirring until it reaches a temperature of 300°F (hard crack stage). Use a candy thermometer for accuracy.

Remove the saucepan from heat and quickly stir in the baking soda. The mixture will bubble up; this is normal!

Once the bubbling subsides, fold in the popping candy gently, ensuring it distributes evenly.

Lay the black licorice strips on a lined baking sheet and pour the hot mixture over them, coating thoroughly. Allow it to cool for about 30 minutes until set.