1-First Step: Prep and setup Gather all ingredients and equipment before you start. You will need an 8-inch square baking dish, cooking spray, a medium saucepan, a spatula, a metal baking dish (optional but helps set faster), small star-shaped cookie cutters or a sharp knife, parchment or wax paper, and extra granulated sugar for dusting and rolling. Coat the 8-inch square baking dish with cooking spray. If possible, chill a metal baking dish in the refrigerator first; a cold metal pan helps the gumdrops set faster and more evenly.

2-Second Step: Bloom and combine the gelatins In a medium saucepan combine the following for one color: 1 cup granulated sugar, 3/4 cup unsweetened applesauce, 3 ounces flavored gelatin, 1/4 ounce unflavored gelatin, and 1/2 teaspoon lemon juice. Stir the dry gelatin and sugar briefly into the applesauce so the gelatin can bloom. Let the mixture stand for 1 minute; this step hydrates the gelatin for a smooth texture.

3-Third Step: Heat and boil with attention Place the saucepan over medium heat. Stir constantly to dissolve the gelatin and sugar into the applesauce. Bring the mixture to a gentle boil while stirring; once it reaches a boil, continue to boil for 1 minute. This short boil helps the sugar dissolve fully and activates the gelatin for proper setting. Tip: Avoid overcooking. Boiling much longer can change the texture and make the candy tougher.

4-Fourth Step: Pour and chill Immediately pour the hot mixture into the prepared baking dish. Work carefully to avoid splashing. If you want layered colors (for a red, white, and blue slab), pour one color, refrigerate just until it firms enough to support the next layer (about 15-20 minutes), then pour the next color on top. Repeat with the final color. For single-color batches, simply pour and smooth the top. Refrigerate until firm, about 3 hours or overnight for best results. Using a chilled metal pan will speed this part up slightly.

5-Fifth Step: Unmold and cut When the slab is firm, generously dust a cutting board with sugar. Loosen the sides of the gelatin with a spatula and invert the slab onto the sugar-dusted board. If the slab resists, run a thin spatula around the edge to loosen and gently peel it out. Use small, sharp cookie cutters coated with sugar to cut star shapes. If you do not have cutters, slice into squares or rectangles with a sharp knife or pizza cutter. Work quickly but carefully; cleaning the cutter or knife between cuts gives cleaner edges. Coat cutters with sugar to prevent sticking when cutting.

6-Sixth Step: Dry and finish Place the cut gumdrops on sugar-covered wax or parchment paper with space between pieces. Let them dry in a cool, dry place for approximately 8 hours or until slightly tacky to the touch. Drying time depends on humidity; in wet climates expect longer drying times. After drying, roll the gumdrops in the remaining 1/2 cup (or 1/2 of the 1 1/2 cups divided amount) of granulated sugar to coat evenly. This final coating reduces stickiness and gives the candies a sparkling finish. Store in an airtight container at room temperature.

7-Final Step: Serve and enjoy* Arrange the stars on a platter for a festive look. For 4th of July, alternate red and blue stars with plain white (apple-based) stars to create a flag-inspired display.* Package leftovers in wax paper-lined tins as gifts or party favors.* Consider adding a pinch of citric acid to the sugar coating for a sour, tangy finish if you like sour candies.