Prepare the Dish
Grease an 8-inch square dish and set it aside. This will hold and shape your candy as it sets.

Cook the Syrup
In a small saucepan, combine the sugar, corn syrup, and ½ cup of water. Stir constantly and bring to a boil over medium heat. Continue cooking until the mixture reaches 252°F (hard-ball stage) on a candy thermometer.

Bloom the Gelatin
While the syrup cooks, mix unflavored gelatin and orange gelatin in a large heatproof bowl. Add the remaining ¼ cup cold water and let sit to soften (bloom) for several minutes.

Combine Syrup and Gelatin
Carefully pour the hot syrup into the bloomed gelatin mixture, stirring continuously. Mix until the gelatin is fully dissolved and the mixture is smooth.

Add Flavor and Color
Stir in the orange extract and a few drops of orange food coloring if you prefer a brighter hue.

Pour and Set
Pour the mixture into the prepared dish. Let it stand uncovered at room temperature for at least 8 hours or overnight until firm.

Cut the Candy
Once fully set, use a sharp knife or mini cookie cutters to cut the candy into squares or fun shapes.

Sugar Coating
Roll each piece in granulated sugar to coat and give it a classic sparkle.

Store Properly
Store in an airtight container with wax paper between layers to prevent sticking. Keeps well for up to 2 weeks.