In a large bowl combine the gelatin, cold liquid, malic acid, and potassium sorbate. Set aside and allow it to bloom fully, about 7-10 minutes.

In a medium saucepan, combine the corn syrup, infused sugar, and sorbitol. Stir to combine.

Over medium high heat, bring the saucepan to a simmer.

After your gelatin has bloomed add the mixture to a separate small saucepan and melt over low heat.

After the gelatin mixture has melted, remove it from the heat.

Once the sugar mixture has simmered, remove from the heat. You can test a drop on your finger to make sure it is not grainy. If it is, let it simmer for a little while longer.

Add the flavoring into the sugar mixture and stir until combined.

Add the gelatin mixture to the sugar mixture and mix well.

Transfer the mixture to a silicone cup or sauce bottle, then transfer to your molds.

Refrigerate for a few hours to let them set.

OPTIONAL: Once they're set, remove from molds and coat in sugar. 

Let them air dry for 24 hours then enjoy!