• Step 1: In a medium saucepan, combine the granulated sugar, corn syrup, and water. Bring the mixture to a boil over medium-high heat, stirring constantly, until it reaches 240°F on a candy thermometer.
• Step 2: Remove the pan from the heat and sprinkle the gelatin over the top. Whisk the mixture continuously for 5 minutes, until the gelatin is completely dissolved.
• Step 3: Pour the hot mixture into a lightly greased 8×8-inch baking pan. Allow it to cool at room temperature for 4-6 hours, or until the candy is firm to the touch.
• Step 4: Once the candy is set, dust a clean work surface with powdered sugar. Invert the pan onto the work surface and lift off the pan. Cut the candy into 1-inch cubes using a greased knife or cookie cutters.
• Step 5: Toss the gumdrops in the remaining powdered sugar to coat them completely. Store the gumdrops in an airtight container at room temperature for up to 2 weeks.