Special equipment: a 15-count silicone gumdrop or chocolate candy mold
Spray a 15-count silicone gumdrop or chocolate candy mold with cooking spray.
Sprinkle the unflavored gelatin over 1/2 cup water to soften; set aside.
Put the sugar and 1/2 cup water in a saucepan and bring to a boil, stirring to dissolve the sugar. Add the cherry-flavored gelatin to the pan, followed by the softened unflavored gelatin. Stir and remove from the heat. Continue stirring until the gelatins are dissolved, 1 to 2 minutes. Strain into a measuring cup and let cool for 5 minutes; it will be warm but not yet set.
Pour the liquid into the prepared mold. Refrigerate for at least 4 hours (or overnight).
Remove the gumdrops from the mold and place onto wax paper. Let them sit out for an hour to come to room temperature. Coat some in the red sugar, some in the granulated sugars and some in the coarse white sugar and return them to the wax paper. Let sit overnight to dry out and set.
This recipe has been updated and may differ from what was originally published or broadcast.
Recipe courtesy of Ree Drummond