Grease three 8x8 square pans to prevent sticking.

In three small bowls, add ½ cup of cold water to each.

Sprinkle 3 envelopes of gelatin over each bowl and let bloom for a few minutes.

In a small saucepan, combine ¾ cup of water and 1 ½ cups of sugar. Bring to a boil over medium heat, stirring constantly.

Once boiling, add the first bowl of gelatin to the sugar mixture, reduce heat, and simmer for 5 minutes, stirring continuously.

Remove from heat, stir in 2 drops of cinnamon oil and red food coloring. Pour into one of the greased pans.

Repeat steps for the second batch using green food coloring and mint extract, and for the final batch using peppermint extract without color.

Refrigerate all three pans for at least 3 hours until fully set.

After chilling, run a knife along the edges, cut into 4 pieces, and lift with a spatula to transfer to parchment paper.

Cut each square into smaller pieces.

Let sit at room temperature overnight to firm up.

Toss gumdrop squares in 2 cups of sugar to coat, then serve.