Line 2 8-x-8-inch pans, or a variety of smaller rectangular containers with plastic wrap and spray with non-stick spray. Set aside. Sprinkle gelatin evenly over the cold water in a 6-quart pot. Let sit for 5 minutes, then add the boiling water and stir until gelatin dissolves. Stir in sugar.

Bring to a boil over medium-high heat and gently simmer for 25 minutes, stirring constantly. Remove from heat. At this point you may pour the mixture into the prepared pans and then add flavors and colors as desired, or carefully pour hot mixture into a mixing bowl in batches to color and flavor and then pour the mixture into the prepared pans. Cover finished containers with plastic and chill at least 4 hours or overnight.

Lift plastic from pans and peel off candy. Turn candy onto a cutting board that’s been sprinkled with sugar. Coat a sharp knife with cooking spray, then cut candy into 1/2-inch cubes. Roll in sugar.

Leave candies on parchment, foil, or waxed paper at room temperature for one to two days to allow the outside to crystallize. Store in an airtight container for up to 3 weeks.