Combine cornstarch and powdered sugar with optional spice. Lightly spray the bottom and sides of an 8″ square pan and dust with about half the mixture. Set pan aside.
Pour 1/4 cup water into the bowl of your mixer and slowly sprinkle gelatin over the top to avoid making any big lumps. If needed, sprinkle an additional 1-2 tablespoons water over the top to hep it absorb. Some dry areas are okay.
In a small, deep pot, pour 1/2 cup water and add corn syrup. Stir carefully to combine, don’t slosh it too much. You want to avoid splashing it up the sides of the pot too much.
Once mixed, add sugar and salt and stir again just to make sure the sugar isn’t sitting on the bottom.
Place over low heat and clip a thermometer on the side and bring to boil. Once boiling, increase heat to medium-high and cook (don’t stir) until the temperature is between 243-246ºF. Once it boils, it will take about 10 minutes to reach that temperature.
Remove the thermometer and turn off heat.
With mixer on low, drizzle syrup in being careful not to splash the whisk too much. Better to let the syrup run down the side of the bowl. Once all syrup is in (don’t scrape the pot, just use what pours out) increase speed to medium and whisk for about 8 minutes.
Add vanilla and food color and whisk another 1-2 minutes until light and fluffy but still pourable.
Pour into prepared pan and dust top with remaining cornstarch.
Let cool completely them cover pan with foil and let sit at room temperature for 4-48 hours.
Cut into squares or shapes.
Store sprinkled with additional cornstarch, placing wax paper between layers. Will keep at room temperature in a tightly covered container for 2 weeks.