Ingredients

Ingredients:

You’ll need only three simple, edible ingredients to make your bouncy balls:

1 tablespoon of cornstarch
2 tablespoons of honey or corn syrup
2 tablespoons of powdered drink mix (like Kool-Aid or Jell-O powder — for color, flavor, and structure)

Optional:

A drop of food coloring for brighter colors (if your drink mix isn’t colored enough)
A pinch of sugar crystals for extra sparkle (optional but fun!)

Instructions

Preparation:

Let’s dive into the step-by-step instructions.

Step 1: Mix the Base

Start by taking a small bowl and combining 1 tablespoon of cornstarch with 2 tablespoons of your powdered drink mix. The drink mix adds flavor, color, and a bit of structure thanks to its sugars and acids.

Mix these dry ingredients thoroughly using a spoon or small whisk.

Step 2: Add the Binder

Next, pour in 2 tablespoons of honey or corn syrup into the dry mix. This is what will create the sticky, stretchy base. Honey is natural and adds a yummy taste, while corn syrup gives a slightly more elastic texture.

Stir the mixture slowly — it will start to form a sticky, taffy-like paste. Keep stirring until all dry ingredients are fully incorporated.

Step 3: Knead the Dough

Now comes the fun part: use your hands to knead the mixture into a dough-like ball. It may feel a little sticky at first, but the more you knead it, the firmer and more cohesive it becomes.

If it’s too sticky, sprinkle in a little more cornstarch. If it’s too dry or crumbly, add a tiny bit more honey or syrup.

Step 4: Shape the Bouncy Ball

Roll the dough between your palms into a tight, smooth ball. Try to eliminate cracks or rough edges. The tighter and smoother the ball, the better it will bounce.

You can even roll it on a clean countertop or parchment paper to make it extra round.

Step 5: Let It Set

Let your bouncy ball sit at room temperature for 5–10 minutes to firm up a bit. This lets the sugars crystallize slightly and the starches stabilize, improving the bounce factor.

Now it’s ready to bounce and yes, it really does bounce!

Notes

These bouncy balls aren’t cooked in the traditional sense they’re chemically formed through the interaction of sugars and starch. The mixture doesn’t need heat; it sets at room temperature.

Also, because these are edible, they don’t bounce as high as rubber balls, but they do bounce surprisingly well, especially on hard surfaces like tile or hardwood.

Prep Time: 5 minutes
Cook Time: 0 minutes

Nutrition

Calories: 65
Sugar: 13 g
Sodium: 20 mg
Carbohydrates: 16 g