Spray a 9" X 9" pan with non-stick cooking spray and line with parchment paper.

Combine gelatin with 1/2 cup cold water in a small bowl and set aside for a few minutes to soften the gelatin.

Combine the sugar and 3/4 cup water in a saucepan and bring to a boil over medium high heat. Remove from heat and add Super-Strength Flavor, Tart & Sour (if using), and food coloring. Add the gelatin mixture to the hot syrup and stir with a wire whisk until gelatin is completely dissolved. Stir in additional food coloring if necessary to attain desired hue.

Pour into prepared pan. Refrigerate several hours until well chilled or overnight.

Coat a large cutting board with granulated sugar and turn the chilled gelatin block out onto it. Cut shapes with cookie cutters dipped in sugar, or use a sugar-dusted knife to cut the slab into strips, then squares. Toss pieces in sugar to coat, transfer to a colander to shake off the excess then arrange in a single layer on waxed paper. Air dry at room temperature until a sugary crust forms, 24–48 hours, turning once.

Store in an airtight container.