I love how this homemade Kool-Aid Fruit Roll-Ups recipe turns a simple pantry combo into a colorful, chewy snack that feels pure nostalgia. I make these when I want something fun, fruity, and easy without relying on store-bought treats.
Why You’ll Love This Recipe
I like this recipe because it uses just a few basic ingredients and gives me total control over the flavor and sweetness. I can switch up Kool-Aid flavors anytime, and the texture comes out perfectly chewy every time I make it. It’s also a great make-ahead snack that feels playful but still simple.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 1/2 cups unsweetened applesauce
1 packet Kool-Aid powder (any flavor I like)
2–3 tablespoons granulated sugar
Directions
I start by preheating my oven to 170°F (or the lowest setting available). I line a baking sheet with parchment paper and lightly smooth it flat.
In a bowl, I mix the applesauce, Kool-Aid powder, and sugar until everything is fully combined and evenly colored. I pour the mixture onto the prepared baking sheet and spread it into a thin, even layer, about 1/8 inch thick.
I place the tray in the oven and let it dry slowly for 4 to 6 hours. I know it’s ready when the surface is no longer sticky and the fruit leather easily peels away from the parchment.
Once cooled, I cut it into strips and roll them up for that classic fruit roll-up look.
Servings And Timing
I usually get about 8 to 10 fruit roll-ups from one batch, depending on how I cut them.
Prep time is around 10 minutes, and drying time takes about 4 to 6 hours, plus cooling.
Variations
I like mixing two Kool-Aid flavors together for a layered or swirled effect. Sometimes I reduce the sugar for a more tart snack or add a bit extra when I want it sweeter. I can also spread the mixture thicker for softer rolls or thinner for a firmer chew.
Storage/Reheating
I store the roll-ups wrapped individually in parchment paper inside an airtight container. I keep them at room temperature for up to a week or in the refrigerator for longer freshness. I never reheat them since they’re meant to be enjoyed as-is.
FAQs
Can I make these without sugar?
I can, but the texture is slightly less chewy and the flavor more tart.
Can I use sweetened applesauce?
I can use it, but I usually reduce or skip the added sugar if I do.
How do I know when they’re fully dried?
I check that the surface isn’t sticky and that it peels cleanly from the parchment.
Can I use a dehydrator instead of an oven?
I can use a dehydrator set to about 135°F and dry them for 6–8 hours.
Do these need to be refrigerated?
They don’t have to be, but I refrigerate them if I want them to last longer.
Conclusion
I enjoy making these homemade Kool-Aid Fruit Roll-Ups because they’re fun, customizable, and surprisingly easy. Every batch brings back childhood memories while letting me create something fresh and colorful right at home.
These Homemade Kool-Aid Fruit Roll-Ups are a colorful, chewy, and nostalgic treat made with just three ingredients. They’re easy to customize with your favorite Kool-Aid flavors and are perfect for fun, make-ahead snacking.
Total Time:4 hours 10 minutes to 6 hours 10 minutes
Yield:8 to 10 fruit roll-ups
Ingredients
2 1/2 cups unsweetened applesauce
1 packet Kool-Aid powder (any flavor)
2–3 tablespoons granulated sugar
Instructions
Preheat the oven to 170°F (or the lowest setting available).
Line a baking sheet with parchment paper and smooth it flat.
In a bowl, mix applesauce, Kool-Aid powder, and sugar until fully combined and evenly colored.
Pour the mixture onto the prepared baking sheet and spread into a thin, even layer, about 1/8 inch thick.
Place the tray in the oven and dry for 4 to 6 hours until the surface is no longer sticky and peels cleanly from the parchment.
Let it cool completely before cutting into strips.
Roll up the strips for serving or storage.
Notes
Use sweetened applesauce if desired, but reduce added sugar accordingly.
Mix multiple Kool-Aid flavors for swirled or layered effects.
Thicker layers yield softer rolls; thinner layers make chewier ones.
Store wrapped in parchment paper in an airtight container.
Keep at room temperature for up to a week or refrigerate for longer shelf life.
